Slice the salmon filet into 1/4 to 1/3 lb. servings.

Start the lingonberry sauce by sautéing the onion in a small saucepan over medium heat until the onion is softened but not browned.

Add 1 tablespoon of butter and a swirl of oil to a large skillet and heat the pan to medium high.

I’ve always used salmon with the skin still attached, so I start cooking skin side down. Loosely cover the skillet to let steam escape but keep the splattering and heat in.

Cook until the edges look cooked and the center of each filet is still slightly raw. Flip over and continue cooking until the side against the pan has a nice golden color.

If your filets are thick, turn them onto their edges in the pan and cook until the edges are golden too. The salmon is done when it flakes easily and looks cooked even in the center of the thickest part. Overcooking will make the fish dryer, but a little added oil will revive a slightly overcooked filet.

Add the lingonberry jam and vinegar to the saucepan with the onion and warm until heated through. Serve as a topping to the salmon.