Yield: 2 servings

Ingredients:

3/4 lb. center-cut salmon fillet, 1" thick
1 Tbs. 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

Instructions:

1. Cut salmon fillet into two equal portions and brush both sides of each piece with olive oil. Sprinkle flesh side with salt, pepper and dried thyme.
2. In a large skillet, heat one tablespoon olive oil and butter on medium-high until butter foams.
3. Carefully place fillets flesh-side down in skillet. Cook without moving until edges begin to crisp, about 2 minutes.
4. Decrease heat to medium and cook until fillets are golden brown, about 1 minute more.
5. Turn fillets so they are skin-side down and continue cooking until medium-rare and skin is crisped, 5-7 minutes depending on their thickness. Add a few additional drops of olive oil as needed to prevent sticking.
6. Remove fillets to serving plates and drizzle with balsamic vinegar. Serve immediately