Last week, I pan-seared salmon for the first time. I’m a convert!

Usually, I use the oven for salmon, using my mother-in-law’s famous salmon cooking method. (Oh my god, I’ve never posted that before?!? I have to tell you about that sometime soon!)

Well, my new passion is pan-searing. I love how the top of the salmon gets crispy and the fish stays moist and tender.

I used a recipe from the America’s Test Kitchen “Fast & Fresh” 2007 recipe magazine. It’s called Seared Salmon with Balsamic Glaze. My husband is now obsessed with the sauce. It’s super-easy to make for a weeknight, and the hint fresh rosemary goes beautifully with the citrus-honey mix that crystallizes and makes a perfect sauce. I bet it would be great on other fish and with certain meats, as well.

Be sure to use a nonstick pan if you sear your salmon. I made a mistake the first time and accidentally used a regular pan. It was not pretty to clean up afterwards. When I created this dish again tonight, I made sure to use a nonstick pan and that made all the difference!

See, I used the wrong pan the first time…

Oops, I just now realized that I didn’t add the butter (or the extra salt and pepper) at the end tonight, and it was still very delicious and rich and flavorful. In fact, my butter-obsessed husband didn’t even notice it was missing. So, feel free to omit the butter if you like.

This recipe is a new classic in my repertoire and I think you’ll love it, too, for an easy and luxurious weeknight meal.

Seared Salmon With Balsamic Glaze
From America’s Test Kitchen/Cook’s Country
Serves 4

1/4 cup balsamic vinegar
1/4 cup orange juice
2 T honey
1/8 t red pepper flakes
1 (5-inch) sprig of rosemary
2 t vegetable oil
4 skin-on salmon fillets (about 1 and 1/2 lbs)
salt and pepper
2 T unsalted butter

1. Whisk together the first 4 ingredients in a 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.

Enjoy!
~ Beth