Sauteed Salmon with Raspberry Balsamic Vinegar

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My favorite Salmon recipe thus far!


salmon filet with raspberry balsamic vinegar


I desperately wanted salmon for lunch today and since all I had was packaged, frozen fillets (because fresh salmon is hard to come by in North Dakota) I figured it wouldn't meet my expectations.

Also, as much as I love salmon, I can't stand the super-crazy-fishy-aftertaste. It has one of the worst lingering aftertastes in any fish I've ever had - in my opinion, of course.

So, I dug through the cupboards and found my raspberry balsamic vinegar and I am sure glad I did.

What you will need:

  • 1 Salmon Fillet
  • 1 Tbsp butter
  • 1 Tbsp Raspberry Balsamic Vinegar
  • 1 tsp Avocado Oil (or cooking oil of your choice)
  • A pinch of Salt

After melting a tablespoon of butter in my pan,
I plopped in the salmon filet.

I cooked each side for about 2 minutes, then drizzled about a 1/2 tablespoon of the raspberry balsamic vinegar onto each side of the filet.
I let it brown into the fish for about 30 seconds on each side.

Then I drizzled a teaspoon of avocado oil (I don't like the taste of olive oil) into the pan and swirled the filet around in the oil until it browned just touch more.

To finish it off, I sprinkled a tiny bit of salt over the flesh side of the salmon, flipped it one more time to let the salt cook in for about 15 seconds, then scooped her out. - If the salmon flakes off easily with a fork, it's done!

**Oven times may vary. It doesn't take long to cook this filet! 

That's it! It was delicious! 


There was no fishy aftertaste, it didn't mask the flavor of the salmon, and it gave it a sweet kick with a tiny hint of salt. (I love my salt too much to leave it out)

I ate my filet with a side salad of baby spinach leaves topped with a little bit of ranch dressing.
(I also can't live without my ranch)

Try it out and let me know what you think!





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