Balsamic Glazed Salmon

1: Allow salmon to rest 10 - 15 minutes at room temperature.

2: In a medium saucepan, combine balsamic vinegar, white wine, honey, dijon mustard, rosemary, and garlic.

3: Heat mixture over medium-high heat and bring to a boil.

4: Reduce heat and simmer over medium-low heat until sauce has thickened and reduced to about 1/3 cup, about 10 - 15 minutes, stirring occasionally.

5: Remove from heat and pour through a fine strainer into a heatproof dish. Set aside.

6: Season both sides of salmon with salt and pepper.

7: Heat oil in a 12-inch non-stick skillet over medium-high heat.

8: Add salmon fillets and cook, without moving, until salmon has nicely browned on the bottom, about 3 - 4 minutes.

9: Carefully flip salmon to the opposite side and continue to cook for 2 - 3 minutes longer until salmon has cooked through.

10: Serve warm, drizzling each fillet with balsamic rosemary glaze and garnish with finely minced rosemary or parsley if desired.