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Seared Salmon


Very nice flavor and easy to make. I drizzled some of the marinade over the salmon during the covered cooking time and used it as a sauce. I might add some chopped fresh ginger to the marinade next time. Cooking time was perfect.













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free


4 each salmon fillets
centre cut, skin on, about 8 oz each
1 tablespoon vegetable oil
For the marinade
½ cup white wine vinegar
1 cup water
½ cup brown sugar
3 tablespoons garlic
finely chopped
½ teaspoon salt


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.

  1. Combine marinade ingredients in a small saucepan and simmer over medium heat for 30 minutes.


  1. Place the salmon in the marinade and let rest at room temperature for 30 minutes.

  2. 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.

  1. Reduce heat to medium; cover; cook 3 to 4 minutes, until fish is just cooked through.

Serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 4167% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 301mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 4%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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