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.
Servings 4 servings
Calories 377kcal
Ingredients
- 1 cup frozen Oregon Blackberries
- 1 cup balsamic vinegar
- ¼ cup honey
- 1 teaspoon dried rosemary
- 4 fresh salmon fillets 5-6 ounces each with skin on
- kosher salt and pepper
- canola oil
Instructions
- 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.
Nutrition
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