Pan-seared Salmon Recipe

Place 1/2 cup balsamic vinegar and 1 tsp brown sugar (or honey) in a small saucepan over medium heat. Stir to dissolve the sugar, bring to a gentle simmer and reduce heat to maintain a low simmer.

Simmer, stirring occasionally, until the mixture is reduced by about half and coats the back of a spoon, 8–12 minutes. Watch closely to avoid burning. The final volume should be ~1/4 cup with a syrupy consistency.

Remove from heat and season with 1/8 tsp salt. Let cool — it will thicken further as it cools. Set aside.

In a small bowl combine 1 cup labneh, 1 tsp honey, 1 tbsp lemon juice and 1 tsp lemon zest. Stir until smooth and season lightly with a pinch of salt.

Chill or set aside at room temperature while you prepare the other components so the labneh is creamy and ready to plate.

Preheat oven to 425°F (220°C) or use a large skillet. If roasting: toss 12 oz halved brussels sprouts with 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet cut-side down.

Roast for 18–22 minutes, shaking or turning once, until edges are caramelized and centers are tender. In the last 3 minutes, scatter 1 cup halved grapes over the sprouts to warm slightly without collapsing.

If using a skillet: heat 1 tbsp olive oil over medium-high, add brussels sprouts cut-side down and sear 4–6 minutes until deeply browned, stir, add minced garlic and halved grapes, then cook 2–3 more minutes until sprouts tender. Transfer to a bowl and toss with toasted chopped walnuts.

Toast walnuts in a dry skillet over medium heat, stirring, 3–4 minutes until fragrant and slightly browned if not already toasted. Roughly chop and add to the sprouts and grapes. Adjust seasoning to taste.

Pat 4 salmon fillets dry with paper towels. Season both sides with 1 1/2 tsp kosher salt and 1 tsp black pepper, dividing evenly.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot. Add 2 tbs olive oil and swirl to coat.

Place salmon fillets skin-side down in the pan, pressing gently for 10 seconds to prevent curling. Cook skin-side down without moving 4–6 minutes depending on thickness, until skin is crisp and the fish is cooked about two-thirds of the way up the sides.

Flip carefully and cook 1–2 minutes more for medium (internal temp ~125–130°F / 52–54°C) or longer for desired doneness. Total cook time typically 6–8 minutes. Remove to a plate and let rest 2 minutes.

Spread about 2–3 tablespoons of labneh mixture on each serving plate as a base.

Divide the warm brussels sprouts, grapes and walnuts among the plates, arranging them beside the labneh.

Place a salmon fillet atop or beside the sprouts on each plate, skin-side up for visual appeal.

Drizzle each fillet and the vegetables lightly with the balsamic reduction (about 1–2 teaspoons per plate).

Finish with a light drizzle of extra virgin olive oil, a sprinkle of chopped parsley, and a lemon wedge on each plate. Adjust salt and pepper to taste and serve immediately.