Prep 10 mins
Cook 10 mins
If you like salmon and balsamic vinegar, then you'll love this dish. It's super quick and so easy to prepare. It's especially good with roasted vegetables and a mixed greens salad.
- 59.14 ml balsamic vinegar
- 59.14 ml water
- 29.58 ml fresh lemon juice
- 14.79 ml packed dark brown sugar
- 4.92 ml packed dark brown sugar
- 4 (680.38 g) salmon fillets, with skin
- salt & freshly ground black pepper
- 9.85 ml canola oil (or vegetable oil)
- 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" 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.
Easy and tasty. I omitted the water. Definitely a keeper!
When cooking salmon fillets, I normally make a "gravy" of soy sauce, fresh lime juice, spring onions and a red chili pepper (two if I'm feeling in a hot mood!). But I was out of soy tonight so tried this recipe using balsamic. I found the sugar made it too sweet so would omit that in the future. However, balsamic works just as well as soy, so thank you! Accompanied with baked beef mushrooms and rice makes it a weekly yummy meal for me! Oh and I also normally bake the salmon in tinfoil with a knob of butter for 15 mins as this keeps it moist.
This is one of my favorite recipes that I've found on Zaar. It's very easy to fix and adds something different to the standard lemon treatment for salmon. I sometimes add a thinly sliced onion when I'm cooking the salmon. Wonderful recipe. Thanks so much for posting, Bobbie!