Salmon with cracked peppercorns, rosemary and balsamic glaze

Back on track, one of my favorite fish recipes. We happen to have a nice stockpile of wild Alaskan salmon in our freezer but the Atlantic version will work even better. The farm-raised Atlantic salmon has a higher fat content and that oil plays well with the sweet tart reduction of balsamic. 

When you use cracked black peppercorns include whole coriander seeds as well. The heat and pungent pepper is a nice counterpoint to the floral qualities of the coriander seeds. Notice the rosemary in the photo, looks nice and fresh.....but it's not, it's frozen. I keep it in the freezer until I need it. Works well with herbs, last about a month. Parsley and cilantro can be chopped and frozen so you can just grab a pinch when you need it. Always thinking. 


This dish is a quick pick up, we topped with honey roasted walnuts and nice fresh salad. Dinner for two in under 15 minutes.

Gather up these ingredients, this is for two adults


  • two pieces of salmon, ours were about 8 oz each, skin on but that doesn't matter
  • 1 Tablespoon of cracked black peppercorns
  • 1 teaspoon of whole coriander seeds, cracked
  • 2 tablespoons of fresh rosemary chopped fine
  • salt
  • 1/8 cup balsamic vinegar, you get what you pay for, spend the money
  • 2 Tablespoons  butter


Now do as I say


  • Put a nice steel pan in the Roasting Oven to heat up, notice mine is a 10" stainless steel.
  • Dry salmon with paper towel, season with salt and press in peppercorn /coriander mixture and fresh rosemary
  • Pull pan from oven add enough oil to coat the bottom of pan (I used lard)
  • Add fish and back into Roasting Oven, cook for 10 minutes per inch of thickness
  • Remove fish from oven and onto Simmer Plate, add vinegar and reduce. 
  • When it's reduced by half throw in the butter and swirl pan to incorportate butter
  • When butter is emulsified and the glaze is nice and thick your done
  • Fish on a warm plate and sauce over the top.
  • Warning: Because of the sugar content in vinegar if you go to far it will burn. As the bubbles get bigger and hold their shape you are getting close.


Super easy and real crowd pleaser, works well with chicken but takes a bit longer. Let me know what you think.