Crispy-Skin Salmon with Brown Butter and Chile Vinaigrette Recipe - Los Angeles Times

Ingredients

• 2 skin-on salmon fillets (6 to 8 ounces each)
• 1 tablespoon crushed red chile flakes
• 1/4 cup red or white wine vinegar
• Vegetable oil or any other neutral-flavored oil, for brushing
• Kosher salt
• 1 tablespoon minced shallot or yellow/red onion (or 2 tablespoons thinly sliced scallion whites)
• 3 tablespoons unsalted butter
• 1 almond-size garlic clove, minced (optional)
• Freshly ground black pepper
• Finely chopped flat-leaf parsley or cilantro, or thinly sliced scallion greens, to garnish