First salt pepper the filets and put a skillet on at just over medium heat. Add 1 tbsp. olive oil. While it is heating up salt and pepper the filets then cook them until they just start to get firm to the poke. Put them aside on a plate.

As the salmon is cooking cut 1/2 medium size onion in to strips. When you take the salmon out pt the onions and a tbsp. of butter in the pan. Squeeze the juice from half of a lemon in to the mix and toss the lemon rind in also. Mix it all up with a wooden spoon scraping the bits off the bottom of the pan.

When the onion is translucent add the honey and the balsamic vinegar. When the honey and the balsamic start to bubble put the salmon and the drippings back in the pan. Gently turn the filets over a couple of times as they heat up so they get a bath in the sauce.

Bob Appetit! Enjoy it with a good dry white wine. Chardonnay goes good or a Pinot Grigio is real nice.