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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Ingredients:
3/4 lb. center-cut salmon fillet, 1 thick |
1 tbs. olive oil, plus more for oiling the fish |
kosher salt |
freshly ground black pepper |
1 1/2 tsp. dried thyme |
1 tbs. unsalted butter |
aged balsamic vinegar or balsamic vinegar reduction, for drizzling |
Directions:
1. Cut salmon fillet into two equal portions and brush both sides of each piece with olive oil. Sprinkle flesh side with salt, pepper and dried thyme. In a large skillet, heat one tablespoon olive oil and butter on medium-high until butter foams.
2. Carefully place fillets flesh-side down in skillet. Cook without moving until edges begin to crisp, about 2 minutes. Decrease heat to medium and cook until fillets are golden brown, about 1 minute more. Turn fillets so they are skin-side down and continue cooking until medium-rare and skin is crisped, 5-7 minutes depending on their thickness. Add a few additional drops of olive oil as needed to prevent sticking. Remove fillets to serving plates and drizzle with balsamic vinegar. Serve immediately.
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