4 Servings 15 min Cook
32 0 Oz Atlantic Salmon
1/4 Cup Water
4 Tsp packed Brown Sugar
1 1/2 Tbsp Lemon Juice
1/4 Cup Balsamic Vinegar
2 Tsp Vegetable Oil
Stir together vinegar, water, lemon juice, and brown sugar.
Pat salmon dry and season with salt and pepper.
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.
Increase heat to high and sear salmon, skin sides up, until well browned, about 4 minutes.
Turn fish over and sear until just cooked through, 3 to 4 minutes more.
Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam).
Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes.
Spoon glaze over salmon.
