Along with tuna and swordfish, salmon is considered a "red meat" of the fish world, and it can stand up to strong flavors like balsamic vinegar. Here we reduce the vinegar to a glaze, tempering the sharpness of the acid. The tangy sauce that results bring out the sweetness of the crisp-crusted salmon.
Print
Total:
20 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/4 cup balsamic vinegar
  • 1/4 cup water
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon plus 1 teaspoon packed light brown sugar
  • 4 (6-ounce) center-cut pieces salmon fillet with skin
  • Salt and freshly ground black pepper
  • 2 teaspoons vegetable oil

Directions

Stir together vinegar, water, lemon juice, and brown sugar in a small bowl.

Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat but not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more.

Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes. Spoon glaze over salmon.

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