Five minutes of prep, fifteen minutes in the oven, and you have a show-stopping dinner. The balsamic glaze caramelizes into a gorgeous lacquer over the deep-red sockeye, while fresh rosemary adds an earthy aromatic note. This is one of those rare recipes that looks like you spent hours but delivers on a busy Tuesday night.

Ingredients

• 4 wild sockeye salmon portions (5-6 oz each), thawed
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 tablespoon extra-virgin olive oil
• 2 sprigs fresh rosemary, leaves stripped and minced
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Preheat: Set oven to 400°F (200°C). Line a baking sheet with foil and lightly oil it.
2. Make the glaze: Whisk together balsamic vinegar, honey, garlic, olive oil, rosemary, salt, and pepper in a small bowl.
3. Coat the salmon: Place salmon portions skin-side down on the prepared baking sheet. Brush the glaze generously over the top and sides of each portion.
4. Bake: Roast for 12-15 minutes until the salmon reaches an internal temperature of 125°F for medium (or 145°F for well done). The glaze will caramelize and darken beautifully.
5. Serve: Let rest 2 minutes. Garnish with extra fresh rosemary and serve alongside roasted vegetables or a simple green salad.