Appears in Cook's Country April/May 2006
Glazed salmon doesn't have to be reserved for special occasions. Our quick and easy recipe makes it accessible for any night of the week.
We wanted the fish in our Seared Salmon with Balsamic Glaze recipe to have a nice crust, so we added the fillets to a smoking hot skillet and didn’t move them until all but the very center of the salmon was opaque. The residual heat finishe...