Recipe: Pan-Seared Salmon with Balsamic Glaze
This recipe was originally inspired by Sara Moulton, an ex-pat Ann Arborite now turned Food Network star.
The fish needs quiet time to develop that golden brown crust. You know the salmon is properly seared when it is not sticking to the pan. You can check this by gently lifting a corner of the salmon, after 3 minutes. Perfectly pan-seared salmon also depends on a very hot pan. Use a heavy cast-iron skillet, if available, or heavy-bottomed sauté pan which heats evenly. Warm the pan before you add the oil; this restaurant trick allows the pan to get really hot without burning the oil. A preheated pan also requires less oil.
Yield: 4 servings
Time: 25 minutes
- 1/4 cup balsamic vinegar
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon plus 1 teaspoon brown sugar
- 4 salmon fillets, center pieces, approx. 1/2 pound each?
- 1 tablespoon plus 1 teaspoon brown sugar?
- 2-4 teaspoons grape seed oil
- 1 tablespoon chopped chives and lemon zest, optional garnish
1. Combine vinegar,1/4 cup water, lemon juice, and brown sugar in a bowl and mix. Set aside.?
2. Wash and dry salmon. Lightly season flesh with kosher salt and freshly ground pepper.?
3. Heat 2 teaspoons oil in a large cast iron or non-stick skillet on high heat. Make sure heat is high, but the skillet is not smoking.?
4. Add salmon to skillet, working in batches if necessary, and sear until brown, about 3-4 minutes on each side, or until just done on the inside. (Review above tips for creating the perfect sear.)?
5. Transfer salmon to plates and deglaze pan by adding vinegar mixture to the skillet. The mixture will sizzle and steam. Simmer mixture while stirring until thickened,1-2 minutes.?
6. Spoon the glaze over salmon and serve.
This recipe was adapted by Peggy Lampman and originally posted on AnnArbor.com on Oct. 19, 2011.