- 1/4 cup balsamic vinegar
- 1/4 cup water
- 1 1/2 tablespoons fresh lemon juice
- 4 teaspoons packed light brown sugar
- 4 (6-ounce) center-cut salmon fillets
- 2 teaspoons vegetable oil
- Stir together vinegar, water, lemon juice, and brown sugar.
- Pat salmon dry and season with salt and pepper.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Increase heat to high and sear salmon, skin sides up, until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more.
- Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes.
- Spoon glaze over salmon.