John's First-Date Salmon Fillets

The dried-thyme crust on this salmon is one of my favorite contrasts for pinot noir because the herb's flavor really brings out the wine's rich cherry-raspberry fruit. Prep: 5 minutes; Cook: 6 minutes.


6 servings (serving size: 1 salmon fillet and 1 teaspoon balsamic vinegar)

Nutritional Information

Calories 330
Fat 18 g
Satfat 6 g
Monofat 6 g
Polyfat 5 g
Protein 39 g
Carbohydrate 1 g
Fiber 0.0 g
Cholesterol 123 mg
Iron 2 mg
Sodium 227 mg
Calcium 33 mg


1 (2 1/4-pound) skinless center-cut salmon fillet (1 inch thick)
Cooking spray
1 1/2 teaspoons dried thyme
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
2 tablespoons aged balsamic vinegar


1. Cut the salmon fillet into 6 equal portions, and lightly spray both sides of each piece with cooking spray. Sprinkle with dried thyme, salt, and black pepper.

2. In a large skillet, heat butter on medium-high until foamy. Carefully place the fillets in the skillet. Cook the salmon; don't move fillets until the edges begin to crisp, about 2 minutes. Decrease heat to medium, and cook until fish is golden brown, about 1 minute more. Turn fillets and continue cooking until medium-rare and skin is crisped, about 3 minutes, depending on their thickness. Remove fillets to serving plates and drizzle with balsamic vinegar.

from Everyday Dining with Wine,


September 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note