Pan-Seared Salmon with Balsamic Drizzle

Total Time
16 min
6 min
10 min
You can cook the salmon with or without the skin.


balsamic vinegar

½ cup(s)

packed brown sugar

1 Tbsp

uncooked red onion(s)

2 Tbsp, chopped, finely chopped

olive oil

1 Tbsp

table salt

½ tsp

uncooked farmed salmon fillet(s) with or without skin

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

black pepper

½ tsp, coarsely ground

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. Yields 1 piece salmon, 1 cup mesclun, and scant 2 tablespoons drizzle per serving.


While removing it allows you to brown both sides of the fish, leaving it on helps hold the shape of the piece of salmon.If you do leave the skin on, avoid eating it because of its extra fat and calories.

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