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1
Preheat oven to 450 degrees.
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2
Place sugar in heavy-bottomed saucepan, preferably nonstick and with rounded sides, and turn heat to medium.
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3
Cook without stirring (just shake the pan occasionally to redistribute sugar) until sugar liquefies and begins to turn brown, about 10 minutes.
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4
Turn off heat, and carefully add wine.
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5
Turn heat to high, and cook, stirring, until caramel dissolves again.
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6
Add rosemary sprig, and cook over high heat, stirring occasionally, until mixture is syrupy and reduced to just over 1/2 cup, 10 to 15 minutes.
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7
As liquid reduces, heat a nonstick skillet over high heat until it begins to smoke.
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8
Season salmon on both sides with salt and pepper, then place in pan and immediately transfer to oven.
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9
Cook 3 minutes, then turn salmon and cook another 3 minutes.
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10
Remove salmon when medium-rare or thereabouts (or cook another minute or two if you like it more done), and keep warm.
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11
When sauce is reduced, stir in balsamic vinegar and butter and turn heat to medium-low.
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12
Cook until butter melts.
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13
Season with salt and pepper, and remove rosemary sprig.
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14
Taste and adjust seasoning, then serve over salmon, garnished with chopped rosemary.
