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.

Yield: 6 servings (serving size: 1 salmon fillet and 1 teaspoon balsamic vinegar)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 330
  • Fat: 18g
  • Saturated fat: 6g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 5g
  • Protein: 39g
  • Carbohydrate: 1g
  • Fiber: 0.0g
  • Cholesterol: 123mg
  • Iron: 2mg
  • Sodium: 227mg
  • Calcium: 33mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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