Balsamic Salmon Fillets

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   1. Cut the salmon fillet into two equal portions, and brush both sides of each piece with olive oil. Sprinkle with salt, pepper, and the dried thyme.

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   2. In a large skillet, heat 1 tablespoon olive oil and the butter on medium-high until the butter foams. Carefully place the fillets flesh-side-down in the skillet.

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   3. Cook the fish fillets without moving until the edges begin to crisp, about 2 minutes. Decrease the heat to medium and cook until they are golden brown, about 1 minute more. Turn the fillets so they are skin-side-down and continue cooking until medium rare and the skin is crisped, 5 to 7 minutes depending on their thickness, adding a few additional drops of olive oil as needed to prevent sticking.

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   4. Remove the fillets to serving plates and drizzle with balsamic vinegar. Serve immediately

No additional tips available.