Grilled Honey Garlic Salmon + Pan-Seared Filet Mignon with Balsamic Glaze
Grilled Honey Garlic Salmon + Pan-Seared Filet Mignon with Balsamic Glaze
Pairs with 2020 Theopolis Vineyards Estate Grown Petite Sirah
Grilled Honey Garlic Salmon
Servings: 4
Cook Time: 12-15 minutes
Ingredients
4 salmon fillets (about 6 oz each), skin-on
2 tbsp olive oil
3 tbsp honey
2 tbsp soy sauce
2 cloves garlic, minced
1 tbsp Dijon mustard
1 tbsp lemon juice (fresh)
1 tsp lemon zest
½ tsp salt
¼ tsp black pepper
½ tsp red pepper flakes (optional, for a bit of heat)
For Garnish
Fresh parsley, chopped
Lemon wedges
Instructions
Prepare the Marinade
In a small bowl, whisk together olive oil, honey, soy sauce, garlic, Dijon mustard, lemon juice, lemon zest, salt, pepper, and red pepper flakes (if using).
Set aside about 2 tablespoons of the marinade for glazing later.
Marinate the Salmon
Place the salmon fillets in a shallow dish or resealable bag.
Pour the marinade over the salmon and let it marinate in the fridge for 15-30 minutes (or up to 2 hours for extra flavor).
Preheat the Grill
Preheat your grill to medium-high heat (about 375°F - 400°F).
Lightly oil the grill grates to prevent the salmon from sticking.
Grill the Salmon
Place the salmon fillets skin-side down on the grill.
Grill for about 4-5 minutes per side, depending on thickness, until the salmon is opaque and easily flakes with a fork. Brush the remaining marinade over the fish during the last couple of minutes of grilling.
If using a grill pan, cook over medium heat and cover for a more even cook.
Serve
Remove the salmon from the grill and let it rest for a couple of minutes.
Garnish with fresh parsley and serve with lemon wedges on the side.
Pan-Seared Filet Mignon with Balsamic Glaze
Servings: 2
Cook Time: 20 minutes
Ingredients
2 filet mignon steaks (about 6 oz each), at room temperature
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, smashed
1 sprig fresh rosemary or thyme
1 tsp salt
½ tsp black pepper
For the Balsamic Glaze:
½ cup balsamic vinegar
2 tbsp honey or maple syrup
1 tsp Dijon mustard (optional for depth)
1 tbsp water (if needed to thin out the glaze)
Instructions
Prepare the Glaze:
In a small saucepan, combine the balsamic vinegar, honey, and Dijon mustard (optional).
Bring the mixture to a gentle simmer over medium heat.
Reduce the heat and simmer for about 8-10 minutes, stirring occasionally, until the glaze thickens and coats the back of a spoon.
If it gets too thick, add a little water to thin it out. Once the glaze is ready, remove it from the heat and set aside.
Prepare the Steaks:
Pat the filet mignon dry with paper towels to ensure a good sear.
Season both sides of the steaks generously with salt and black pepper.
Sear the Filets:
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat for about 2 minutes.
Add olive oil to the pan and swirl it to coat the bottom.
Place the steaks in the hot pan and sear for 3-4 minutes per side for medium-rare (adjust cooking time for your preferred doneness).
After searing, reduce the heat to medium-low.
Add the Butter & Aromatics:
Add butter, garlic cloves, and rosemary (or thyme) to the pan.
As the butter melts, spoon the melted butter over the steaks continuously for 2-3 minutes to enhance the flavor and cook the steaks to your preferred doneness.
Rest the Steaks:
Remove the steaks from the pan and set them aside on a plate. Tent loosely with foil and let them rest for 5-10 minutes.
Serve:
Drizzle the balsamic glaze over the steaks just before serving.
Garnish with fresh rosemary or thyme if desired.
Serve with sides such as roasted vegetables, garlic mashed potatoes, or a simple arugula salad.