3/4-lb. center-cut salmon fillet, 1-inch thick
1 Tbs. extra-virgin olive oil, plus more for oiling the fish
kosher salt
freshly ground black pepper
1-1/2 tsp. dried thyme
1 Tbs. unsalted butter
aged Balsamic vinegar or Balsamic vinegar reduction, for drizzling
Directions:
Cut the salmon fillet into two equal portions and brush both sides of each piece with olive oil.
Sprinkle with salt, pepper and dried thyme.
In a large skillet on medium-high heat, heat 1 tablespoon of olive oil and the butter until the butter foams.
Carefully place the fillets flesh-side-down in the skillet.
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 they are medium-rare and the skin is crisped (5-7 minutes, depending on their thickness), adding a few additional drops of olive oil as needed to prevent sticking.
Remove the fillets to serving plates and drizzle with Balsamic vinegar. Serve immediately.
