Pan-seared salmon with honey-balsamic sauce

Total Time
27 min
15 min
12 min
If you've never cooked with leeks before, it's important that you clean them first. To do so, remove roots, outer leaves, and tops. Rinse with cold water to wash off any dirt and soil, then cut into 2-inch julienne strips. If you're not a fan of leeks, scallions may be substituted instead—but give the leeks a try if you have the option to. Pan-searing the salmon takes less than 10 minutes, then you reduce the simple sauce, which has balsamic vinegar and honey, in the same skillet, meaning cleanup is a cinch. Topping the fish with the softened leeks and pan sauce results in a filling, easy weeknight meal.


Cooking spray

1 spray(s)

Olive oil

¼ tsp

Uncooked leek(s)

½ cup(s), julienne-cut (about 1 small)

Uncooked farmed salmon fillet(s) with or without skin

1½ pound(s), four 6-oz pieces

Table salt

½ tsp, divided

Black pepper

¼ tsp, divided

Balsamic vinegar

½ cup(s)


1 Tbsp


  1. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat; add leeks, and sauté 3 to 4 minutes or until soft. Remove from pan and set aside.
  2. Sprinkle fish with 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Add fish to pan; cook 3 to 4 minutes on each side or until lightly browned and fish flakes easily when tested with a fork. Remove from pan; set aside, and keep warm.
  3. Add vinegar, honey, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper to pan. Cook over medium-high heat 3 to 4 minutes or until reduced by half. Divide leeks evenly over fish; drizzle with sauce. Yield: 4 servings (serving size: 1 fillet and 1 tablespoon sauce).