Method

• To make the marinade place all marinade ingredients together in a saucepan over medium-high heat
• Stir as you bring the sauce to a boil
• Reduce heat to medium and simmer for 10 minutes, uncovered
• The sauce will gradually thicken (the smell of the vinegar is rather pungent as it cooks)
• When marinade/sauce has thickened, place in the refrigerator or freezer to cool for 5 minutes
• Place salmon fillets in a flat-bottomed dish (so that fillets aren't piled on top of each other)
• When the marinade has cooled, spoon 2 tablespoon over each fillet, slathering it over the flesh (reserve the remaining sauce for later)
• Marinate in the refrigerator 10 minutes or up to 24 hours
• Place a heavy based frying pan onto a medium to high heat
• Drizzle in two tablespoon oil and allow to get hot; placing the salmon carefully in the pan and cook for at least 2 minutes undisturbed before turning
• If you turn the fish too soon, it will stick
• Instead, allow it to "sear", and it will come freely away from the bottom of the pan
• Fry the fish 3-5 minutes per side, depending on the thickness of the fish
• Salmon is always better pink in the center