centre cut, skin on, about 8 oz each
|For the marinade|
white wine vinegar
As it sears over high heat, the salmon cooks skin-side down.
The skin will become dark and crisp because the sugar crystallizes, imparting a great flavor.
- Combine marinade ingredients in a small saucepan and simmer over medium heat for 30 minutes.
Place the salmon in the marinade and let rest at room temperature for 30 minutes.
Heat oil in a large nonstick skillet for 30 seconds over medium heat.
Remove salmon from marinade and place in hot skillet, skin- side down.
Raise the heat to medium-high and cook for 2 to 3 minutes, lifting salmon with a spatula to loosen it from the pan.
- Reduce heat to medium; cover; cook 3 to 4 minutes, until fish is just cooked through.