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1/4 cup balsamic vinegar
1/4 cup orange juice
2 tablespoons honey
1/8 teaspoon red pepper flakes
2 teaspoons vegetable oil
4 skin-on salmon fillets (6 ounces each)
Salt and pepper
2 tablespoons unsalted butter
1. Whisk the vinegar, juice, honey, and pepper flakes together in a small bowl. Heat the oil in a 12-inch nonstick skillet over medium-high heat until smoking. Season the salmon with salt and pepper and cook, skin side up, without moving, until well browned, 4 to 5 minutes. Flip the fish skin side down and cook until all but the very center of the fish is opaque, 2 to 3 minutes. Transfer to a platter and tent with foil.
2. Wipe out the pan with paper towels and lower the heat to medium. Carefully pour the balsamic mixture into the pan (it will splatter). Simmer until thick and syrupy, about 5 minutes. Whisk in the butter, season the sauce with salt and pepper to taste, and pour over the salmon. Serve.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927