Pan-Seared Salmon with Honey-Balsamic Sauce

Pan-Seared Salmon With Honey-Balsamic Sauce Recipe
Oxmoor House
To clean leeks, remove roots, outer leaves, and tops. Rinse with cold water; cut into 2-inch julienne strips. Onions may be substituted for leeks.


4 servings (serving size: 1 fillet and 1 tablespoon sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 243
Fat 6.3 g
Satfat 1.0 g
Protein 34.2 g
Carbohydrate 10.7 g
Cholesterol 88 mg
Iron 1.8 mg
Sodium 417 mg
Caloriesfromfat 23 %
Fiber 0.3 g
Calcium 39 mg


Cooking spray
1/4 teaspoon olive oil
1/2 cup julienne-cut leeks (about 1 small)
4 (6-ounce) salmon fillets (about 1 inch thick)
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/2 cup balsamic vinegar
1 tablespoon honey


Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat; add leeks, and sauté 3 to 4 minutes or until soft. Remove from pan and set aside.

Sprinkle fish with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add fish to pan; cook 3 to 4 minutes on each side or until lightly browned and fish flakes easily when tested with a fork. Remove from pan; set aside, and keep warm.

Add vinegar, honey, 1/4 teaspoon salt, and 1/8 teaspoon pepper to pan. Cook over medium-high heat 3 to 4 minutes or until reduced by half. Divide leeks evenly over fish; drizzle with sauce.


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