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.
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.