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Oxmoor House Photo by: Oxmoor House

Pan-Seared Salmon with Honey-Balsamic Sauce

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.

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: 1 fillet and 1 tablespoon sauce)
  • Cook time: 12 Minutes
  • Prep time: 5 Minutes


  • 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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 243
  • Fat: 6.3g
  • Saturated fat: 1.0g
  • Protein: 34.2g
  • Carbohydrate: 10.7g
  • Cholesterol: 88mg
  • Iron: 1.8mg
  • Sodium: 417mg
  • Calories from fat: 23%
  • Fiber: 0.3g
  • Calcium: 39mg

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Pan-Seared Salmon with Honey-Balsamic Sauce Recipe