Pan Seared Salmon With Raspberry Sauce

Pan seared salmon with raspberry sauce is a treat for the tastebuds as well as the eye. Make it in about 20 minutes for a for a mid-week meal or on weekends for friends. The ruby red sauce is beautiful. Sprinkle a few fresh raspberries over the top and serve with a salad and veggies. If you've wondered how to cook salmon, try this technique.

Pan seared salmon is a restaurant technique that's easy and a great way to cook salmon.

Why You'll Like This Recipe

• Salmon filets cook in about 10 minutes and the sauce takes about the same amount of time.
• Make the raspberry sauce a few days ahead and keep it refrigerated, then re-heat to make it even easier.

How to Skin Salmon Filets (or Not)

For this recipe I prefer the salmon filets skinned but you can leave the skin on if preferred. If you buy your fish at a seafood counter, ask the fish person to skin it for you. If not, skin the salmon yourself with a thin sharp filet knife.

For help skinning salmon filets see these photos. Next, turn the salmon rounded side down and slice out any dark purple flesh. This is the blood line and it can be strong tasting. If that doesn't bother you, skip this step.

How to Make Pan Seared Salmon Filets

Remove the salmon from the fridge and unwrap about 45 minutes before cooking. This gets the chill off and you'll get a better result. Season salmon filets with sea salt and ground black pepper.

Next, sear filets rounded side down (presentation side) in a hot non-stick pan over medium heat with just a tiny bit of olive oil until the fish has a golden top, about 4 minutes. Turn the fish over, cover the pan with a lid, and turn the heat down to low. The salmon steams to finish in about another 4 minutes.

When done the salmon will be firm to the touch. Check with a digital thermometer for an internal temperature of 145°F. Timing will depend on the thickness of your filets. Thinner filets will cook faster.

Chef's Tip: For another terrific way to cook salmon, try steamed salmon. It's like poached salmon and super fast and easy to make. Serve warm or chilled.

How to Make the Raspberry Sauce for Salmon

To make the raspberry sauce, use frozen raspberries. Some recipes start with raspberry jam, but jam is high in added sugar. We are not jam eaters and the jar would get thrown out. Frozen raspberries are always in my freezer, ready for smoothies and sauces.

Thaw raspberries overnight in the refrigerator or in a covered glass bowl in the microwave using 50% power for a couple of minutes. Alternatively submerge the unopened bag in a bowl of water until thawed. You want the raspberries totally thawed and soft. Pour the soft raspberries into a food processor or blender and puree.

Next, place the pureed berries into a fine sieve over a medium bowl. With a small ladle push the seeds out of the berries using circular motions. The bowl catches the beautiful seedless puree. Add the pureed to a small pan, then add the rest of the sauce ingredients and simmer until thickened, about 7 minutes. Keep sauce warm until the salmon is ready, or make it ahead of time and refrigerate covered for up to 4 days.

Complete Your Salmon Dinner Menu

Make a tossed green salad. To keep going with the raspberry theme, make a raspberry vinaigrette with raspberry vinegar and olive oil. Add drained artichoke hearts and a little goat cheese if you enjoy dairy. Some toasted walnuts are good too.

For veggies, serve with either baby green beans or roast asparagus. If you need a recipe, see these links: quick and easy green beans or how to roast asparagus.

For another great and easy salmon recipe, try this salmon with a pistachio crust.

Changes For Histamine Intolerance

Fresh or frozen salmon should be fine if you have HITs. For the sauce, skip the Balsamic vinegar or swap 1 tablespoon white vinegar for a little tang. Omit the citrus juice. The ginger and maple should be fine.

FAQ's

📖 Recipe