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

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.

How to Make It

Step 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.

Step 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

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Ratings & Reviews

LindaE59's Review

January 25, 2010
Wild Alaska salmon & this recipe. Yummy! and Easy! I will use this recipe for company if they're lucky. I did substitute tumeric for thyme. Side of risotto.