- Wild-caught Alaskan sockeye salmon fillets
- Black pepper
- Olive Oil Divine's Smoky Citrus Salt
- 1/4 cup of Olive Oil Divine's Cask 25 Traditional Aged Dark Balsamic Vinegar
- 2 tbsp honey
- 2 tsp of Olive Oil Divine's Butter Flavored Extra Virgin Olive Oil
Season the fish with the salt and pepper. Add the olive oil to a skillet preheated over medium heat and cook the fillets for about 3 minutes on each side, until done.
Mix the Cask 25 and honey and pour it over the salmon. Cook for an additional 2 minutes.