4 servings (just cut everything else in half if cooking for two). Basic idea for this comes from Cook’s Country. Quick and easy; makes a delicious company dinner with roasted potatoes and a green salad.)
4 salmon fillets, rinsed, patted dry, sprinkled with salt and pepper. 1” thick (if thinner, cook shorter time)
¼ cup balsamic vinegar
¼ cup orange juice
2 Tbsp. honey
2 tsp. olive oil (not extra-virgin as it smokes too easily)
2 Tbsp. butter
Whisk vinegar, juice, and honey together in small bowl. Heat oil in nonstick skillet over medium to medium-high heat until very hot. Cook salmon fillets without moving for 4-5 minutes (shorter time if the fillets are less than 1” thick). If the fillets are skin-on, start with the skin side facing up. Flip fish and cook 2-3 minutes more, until cooked through but not dry. Transfer to warm plate and cover with foil to keep warm.
If you cooked salmon with skin on, wipe pan out with paper towels. Lower heat to medium. Pour balsamic mixture into pan and simmer about 5 minutes, until thick and syrupy. Stir in butter and pour sauce over salmon.
