Photo of Pan-seared salmon with balsamic drizzle by WW

Pan-seared salmon with balsamic drizzle

Points® value
Total Time
16 min
6 min
10 min
You can cook the salmon with or without the skin. While removing it allows you to brown both sides of the fish, leaving it on helps hold the shape of the piece of salmon. But if you do leave the skin on, try to avoid eating it because of its extra fat and calories. For this quick and easy recipe, you first reduce the vinegar and sugar to let the flavours meld, then add it to finely chopped red onion and let it sit until it's ready to use. It's the perfect combination of sauce and dressing that complements both the pan-seared fish and mixed greens. Keep a jar on hand chilled in the fridge so you can use it at any time.


Balsamic vinegar

½ cup(s)

Packed brown sugar

1 tbsp(s)

Red onion

2 tbsp(s), chopped, finely chopped

Olive oil

1 tbsp(s)

Table salt

½ tsp(s)

Uncooked farmed skinless salmon fillet

1 pound(s), 4 (1⁄4-pound) (about 1 inch thick)

Black pepper

½ tsp(s), coarsely ground

Fresh mixed greens

4 cup(s), mesclun variety


  1. To make the drizzle, bring the vinegar and sugar to a boil in a medium saucepan; boil rapidly until it is reduced to about 1⁄4 cup, about 4 minutes. Remove from the heat and let cool 2 minutes. Combine the onion, oil, and 1⁄4 teaspoon of the salt in a small jug; add the vinegar and set aside.
  2. Sprinkle the salmon with the remaining 1⁄4 teaspoon salt and the pepper. Spray a nonstick skillet or a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Add the salmon and cook until just opaque in the center, about 3 minutes on each side.
  3. Divide the mesclun among 4 plates; top each with a piece of salmon and sprinkle with the drizzle
  4. Yields 1 piece salmon, 1 cup mesclun, and scant 2 tablespoons drizzle per serving.