kelly said

a recipe repository

23 July 2006

Seared Salmon with Balsamic Glaze (Cooks Illustrated)

Seared Salmon with Balsamic Glaze

Serves 4

For a complete meal, serve the salmon with steamed broccoli and rice.


cup balsamic vinegar


cup orange juice


tablespoons honey


teaspoon red pepper flakes


sprig rosemary (5-inch)


teaspoons vegetable oil


skin-on salmon fillets , 6 ounces each, 1 to 1 1/4 inches thick

Table salt and ground black pepper


tablespoons unsalted butter

1. Whisk vinegar, juice, honey, and pepper flakes together in small bowl, then add rosemary. Heat oil in large nonstick skillet over medium-high heat until smoking. Season salmon with salt and pepper and cook, skin side up, without moving, until well browned, 4 to 5 minutes. Flip fish skin side down and cook until all but very center of fish is opaque, 2 to 3 minutes. Transfer to platter and tent with foil.

2. Wipe out pan with paper towels and lower heat to medium. Carefully pour balsamic mixture into pan (it will splatter). Simmer until thick and syrupy, about 5 minutes. Remove rosemary sprig. Whisk in butter, season sauce with salt and pepper, and pour over salmon. Serve.