Pan-Seared Salmon with Honey-Balsamic Sauce

Total Time
27 min
15 min
12 min
To clean leeks, remove roots, outer leaves and tops. Rinse with cold water; cut into 2-inch julienne strips. Scallions may be substituted for leeks.


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).

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