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. 

Prep time: PT10M

Cook time: PT30M

Total time: PT45M

Rating

4.82 stars (22 reviews)

Keywords

easy, fish skin, seared

Ingredients

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

Cuisine

American
French

Steps

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.

Nutitrion

Serving Size: 1 serving
Calories: 377 kcal
Carbohydrates: 31 g
Protein: 34 g
Fat: 10 g
Saturated Fat: 1 g
Cholesterol: 93 mg
Sodium: 90 mg
Sugar: 28 g