Ingredients

The following ingredients have 4 Servings
  • 4 slices Salmon fillets
  • 1/4 tsp Black pepper
  • 2 tbsp Olive oil
  • 1/2 cup Stock or water
  • ⅓ cup Balsamic vinegar
  • ⅓ cup Honey
  • 4 tbsp Soy sauce (low sodium)
  • 1 tbsp Olive oil (cooking)
  • 2 tbsp Celery (finely chopped)
  • ¼ cup Green onions
  • ¼ cup Parsley
  • 1 clove Garlic (small. sliced)
  • 1/4 tsp Black pepper

Instruction

  • Prep the salmon - Take the salmon out of the refrigerator for at least 30 minutes to an hour. Cut it to size if necessary, pat dry with a paper towel. Then, season with just pepper. set asidePro tip - we do not season the salmon with salt now as the soy sauce has salt as well.
  • Balsamic marinade - Combine all marinade ingredients in a bowl. Place salmon pieces in the marinade and let marinate for 15 to 30 minutes turning once in between.Pro tip - The longer you marinate the darker the color of the salmon and the lesser the cooking time. I would not recommend it for more than an hour.
  • Stove - In a nonstick skillet add the olive oil or cooking spray, and place the salmon skin-side down. Season with salt and pepper. Pro tip - ensure the salmon is dry so the skin will crisp when added to the pan.
  • Cook for 3 minutes on medium-high heat, then flip the salmon and cook for 2 minutes on the second side. Pro tip - keep the heat on medium-high for the first 2 minutes this will give a nice crisp skin.
  • Remove the fillets from the pan, cover them with aluminum foil to keep warm, and set them aside.Pro tip - We remove it from the pan after a few minutes to prevent it from overcooking. Use a flat spatula to lift the salmon up and out of the pan.
  • Balsamic sauce - To the same pan, add the remaining marinade along with the stock. Cook on low until it becomes thick and syrup consistency.Pro tip - the longer you cook the thicker the sauce will be. Alternatively, you can also cook the sauce in a small saucepan over medium heat.
  • Return the salmon back to the pan. Cook on medium heat basting with the sauce. Continue to cook for 4 to 5 minutes more or until done.Pro tip - tilting the pan will help baste the salmon better. Try not to move the fillets much as they are delicate.
  • Taste and adjust seasoning. We have not added salt because soy salt has salt, but it is best to taste now and adjust accordingly.Pro tip - if you use low sodium soy sauce you may need an additional pinch of salt. But, taste first.
  • Remove from heat and let rest for 3 to 5 minutes before you serve. The salmon is done when the fish flakes with a fork and the flesh has become pale or opaque.- The recommended internal temperature for salmon is medium of 145 F to 147°F or 60 to 63°C But, you can also serve it at medium-rare of about 122 to 127°F or 50 to 53°C (this is what I prefer to serve my salmon ) Pro tip - resting will continue to cook the salmon further so take that into account as well.