Fish & Seafood Dishes

Salmon with Agrodolce Sauce

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  • 3 Tbsp olive oil, divided
  • 4-6 oz salmon fillets (1 inch thick) skin on
  • 2 medium red onions, cut into 8 wedges
  • 2/3 cup balsamic vinegar
  • 1 tsp sugar
  • 1 Tbsp unsalted butter
  • Salt and pepper to taste


  1. Heat 1 tablespoon oil in a nonstick skillet over medium heat. Pat salmon dry and season with salt and pepper. Cook, skin side up, until undersides form a golden crust, 12 to 15 minutes. Turn and cook until just cooked through, about 3 minutes more.
  2. Heat remaining oil in a skillet over medium-high heat. Sauté onions until golden brown and crisp-tender, 6 to 8 minutes. Stir in vinegar, sugar, and ½ teaspoon salt and cook until syrupy, about 2 minutes. Remove from heat and stir in butter.
  3. Spoon onions and sauce onto plates, top with salmon, skin side down.


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