- 4 center-cut salmon fillets, skin on, about 8 ounces each
- 1 tablespoon vegetable oil
For marinade:
- ½ cup white-wine vinegar
- 1 cup water
- ½ cup brown sugar
- 3 tablespoons finely chopped garlic
- 1/2 teaspoon salt
- Combine marinade ingredients in a small saucepan and simmer over medium heat for 30 minutes. Cool.
- 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.
- Remove salmon from the 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. Serve immediately.
Megan and Kelli 