Salmon in Balsamic Vinegar Sauce


Serves 4

Tools Needed:


  • 4 – 6 oz salmon fillets (1 – inch thick with skin)
  • salt and pepper to taste
  • 3 tablespoons olive oil, divided
  • 2 medium red onions, each cut into 8 wedges
  • 2/3 cup balsamic vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon unsalted butter


  1. Rinse and pat salmon dry, and sprinkle with salt and pepper.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat until hot.  Add salmon and cook, skin side up, until undersides form a golden crust, 12 to 15 minutes.  Turn fish over and cook until just cooked through, about 3 minutes more.
  3. Meanwhile, heat remaining 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, then saute onions until golden brown and crisp tender, 6 to 8 minutes.  Stir in balsamic vinegar, sugar and salt and cook until sauce is syrupy, about 2 minutes.  Remove from heat and stir in butter. 
  4. Serve by placing onions with sauce on plates and topping with salmon, skin side down.
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