Pan Seared Salmon on White plate with Blackberry Balsamic Sauce

Perfect Pan Seared Salmon + Blackberry Balsamic Sauce

If you've been yearning to learn how to make pan seared salmon, this recipe is for you! Top with this tangy and delicious sauce and you have a meal that is easy enough for weeknights and elegant enough for company. 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings 4 servings
Calories 377kcal
Author Heather Cheney


  • 1 cup frozen Oregon Blackberries
  • 1 cup balsamic vinegar
  • 1/4 cup honey
  • 1 teaspoon dried rosemary
  • 4 fresh salmon fillets 5-6 ounces each with skin on
  • kosher salt and pepper
  • canola oil


  • In a small saucepan heat blackberries, balsamic vinegar, honey and rosemary until simmering. Crush blackberries with the back of a spoon until all are broken apart. Cook on a medium-low simmer until reduced by half and the mixture coats the back of a spoon.
  • Pour sauce through a fine mesh strainer to separate the seed and herbs from the sauce. Discard seeds and set the sauce aside. 
  • Heat a thin layer of oil over medium-high heat in a stainless steel or cast iron skillet. Preheat for about 5 minutes.
  • Salt and pepper fish on all sides and carefully add, skin side down, to skillet, gently pressing down on top of each fillet with a flexible spatula after each addition for about 10 seconds to set the skin. 
  • Cook fish for about 5 minutes without flipping or until your desired temperature-- 125 degrees for Medium-Rare, 145 degrees for medium-well. 
  • Gently flip fish over using a spatula and a fork to ease it over onto the other side and cook just briefly to get some color on top- about 30 seconds to a minute. 
  • Remove fish from pan and place on a paper towel-lined plate. Allow to rest for 5 minutes before serving. 
  • Serve with the blackberry balsamic sauce. 


Serving: 1serving | Calories: 377kcal | Carbohydrates: 31g | Protein: 34g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 90mg | Potassium: 973mg | Fiber: 1g | Sugar: 28g | Vitamin A: 145IU | Vitamin C: 7.6mg | Calcium: 48mg | Iron: 2.1mg