This is a rendition of a recipe I found in Cooking Light. The first time I made it was on a family fishing trip to Homer, AK. So with freshly caught silver salmon I made this in our tiny galley kitchen of our motorhome, naturally my family was dubious, thankfully they ended up loving it.
(6- to 7-oz) pieces salmon fillets (1 1/4 inches thick), skinned
1 tablespoon vegetable oil
1 tablespoon balsamic vinegar
3 tablespoons Dijon mustard
4 tablespoons pure maple syrup
2 garlic cloves, finely chopped
1/4 cup chopped scallion greens
Pat salmon dry and season with salt and pepper.
Whisk together remaining ingredients pour over salmon and marinate salmon for about 20 minutes.
Heat oil in a 12-inch nonstick skillet over medium high heat, then sauté salmon starting with skinned sides up and turning over once, pour remaining sauce over salmon. cook until just through, 5 to 8 minutes per serving.
Makes 4 servings.