You don’t have to do much to a fresh or flash-frozen salmon fillet to turn it into an omega-rich, restaurant-quality entrée, so long as you take care not to overcook it. Searing them quickly in a heavy skillet (preferably cast-iron) on top of the stove gives you the most control, allowing the exterior to form a caramelized crust while keeping the interior tender and juicy. This tangy-sweet glaze dresses it up in minutes, while allowing the fillet’s naturally rich flavor to shine through. Green beans roasted or sauteed with cherry tomatoes, along with sliced new potatoes, would round out the meal nicely. Serves 2. –Susan Puckett
- 2 (5- to 6-ounce) portions salmon fillets, skinned or skin-on
- Olive oil for brushing fish (about 1 tablespoon)
- Kosher salt and coarsely ground black pepper
- ¼ cup dry white wine
- ¼ cup balsamic vinegar
- 1 tablespoon orange juice
- 1 teaspoon lemon or lime juice
- 1 tablespoon brown sugar
- Preheat a cast-iron or other heavy-bottomed skillet over medium-high heat. Brush the fillets generously on both sides with olive oil and season lightly with salt and pepper.
- Place the salmon (skin-side down if skin-on) in the skillet and allow it to cook, undisturbed, for 3 minutes, until golden-brown. Then flip and cook for about 3 minutes longer, just until the fish is cooked through.Transfer to a plate and allow it to rest for a few minutes (it will continue to cook once removed from the heat.)
- Meanwhile, in a small saucepan, bring the wine, vinegar, orange juice, lemon or lime juice, and brown sugar to a boil over high heat and allow the glaze to reduce for 3-4 minutes, until thickened and syrupy. Remove from the heat and stir in ¼ teaspoon of coarse black pepper.
- Drizzle the glaze over the salmon fillets and serve.
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.