Lavender-Rosemary Balsamic Glazed Salmon

Salmon is one of the most forgiving proteins you can cook — and this glaze makes it genuinely memorable. Lavender Balsamic reduces with white wine, honey, and honey Dijon into something floral, slightly sweet, and deeply savory, while Rosemary Fused Olive Oil in the pan gives the fish a clean, herby crust before the glaze ever touches it. The whole thing is on the table in 30 minutes and looks like it came from somewhere considerably fancier than your kitchen.

Recipe adapted from Cooking Classy

Recipe: Lavender-Rosemary Balsamic Glazed Salmon
Serves 4 — prep 10 minutes, cook 20 minutes

Salmon Ingredients:

• 4 salmon fillets (6 oz each, skinless or skin-on)

• 2 tsp Rosemary Fused Olive Oil

• Sea salt and freshly ground black pepper

Lavender Balsamic Glaze Ingredients:

• ¼ cup Lavender Dark Balsamic

• ¼ cup dry white wine or low-sodium vegetable broth

• 2 tbsp Cloister Honey (or any local raw honey)

• 1 tbsp Terrapin Ridge Farms Honey Dijon Mustard

• 1 clove garlic, minced

• 1 rosemary sprig (about 7 inches)

Instructions:

1. Whisk together the balsamic, wine, honey, Dijon, and garlic in a small bowl. Set aside.

2. Season both sides of the salmon with salt and pepper. Heat the Rosemary Olive Oil in a 12-inch non-stick skillet over medium-high heat. Add the salmon fillets and cook without moving until nicely browned on the bottom, about 4 minutes. Flip and cook another 4 minutes until cooked through. Transfer to a plate and rest for 10 minutes.

3. In the same skillet, add the balsamic glaze mixture and the rosemary sprig. Bring to a boil over medium-high heat, then reduce to medium-low and simmer until the sauce has thickened and reduced to about ⅓ cup, 10–15 minutes. Stir occasionally. Remove and discard the rosemary sprig.

4. Brush or drizzle the warm glaze generously over the salmon just before serving.

Serving Ideas:

• Over our Creamy Dill Mashed Potatoes for a dinner that showcases three different infused oils on one plate

• Alongside roasted asparagus drizzled with Sicilian Lemon White Balsamic

• Flaked over the Couscous Tabbouleh Salad for a beautiful lunch

• The glaze also works beautifully on grilled chicken thighs or pork tenderloin

Recipe adapted from Cooking Classy.