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    Home » Recipes » the daniel plan

    Pan Seared Salmon With Raspberry Sauce

    Published: Feb 7, 2017 · Modified: Jun 16, 2022 by Sally Cameron · This post may contain affiliate links · 5 Comments

    Jump to Recipe Print Recipe

    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.

    raspberry balsamic salmon on gray serving platter.

    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.

    Raw, bright orange salmon filets on a tray.
    Raw, bright orange salmon filets on a tray.

    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.

    Golden seared salmon filets in pan.

    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.

    Bright red raspberry sauce in bowl.
    Bright red raspberry sauce in bowl.

    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.

    Pushing sauce through a sieve to remove seeds.
    Pushing sauce through a sieve to remove seeds.

    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.

    Showing the seeds removed in the sieve.
    Showing the seeds removed in the sieve.

    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.

    The finished salmon ready for dinner.
    The finished salmon ready for dinner.

    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

    What side of the salmon do you sear first?

    The top or rounded side of the filet. The bottom side has the skin.

    Is it better to bake or pan sear salmon?

    Both work and are healthy cooking methods for this marvelous fish. They are just different preparations. Using a non-stick pan assures the fish won't stick and little if any oil is used.

    When pan searing salmon do you flip it?

    Yes. Sear the rounded "presentation" side first after seasoning, the flip or turn the fish carefully and finish cooking.

    Do I have to skin the salmon?

    No, you don't have to skin the salmon if you prefer it skin on.

    📖 Recipe

    raspberry balsamic salmon | AFoodCentricLife

    Pan Seared Salmon With Raspberry Sauce

    Sally Cameron
    Easy, elegant, and made in just minutes, pan seared salmon with raspberry sauce raspberry is quick enough for a weeknight meal or elegant enough for entertaining. The sauce works well with chicken too. Serve with asparagus or green beans and a green salad with raspberry vinaigrette.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 373 kcal

    Equipment

    • Large non-stick pan
    • Sieve or fine strainer

    Ingredients
      

    Raspberry Sauce

    • 10-12 ounces frozen raspberries completely thawed
    • 1 small orange (regular or blood orange) juiced, ¼ cup
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons maple syrup
    • 1 tablespoon pureed ginger from a jar

    Pan Seared Salmon

    • 4 6 ounce salmon filets skinned
    • ½ teaspoon sea salt
    • ½ teaspoon ground black pepper
    • 1 teaspoon olive oil

    Optional Garnish

    • 1 container fresh raspberries

    Instructions
     

    Make the Raspberry Sauce

    • Puree completely thawed raspberries in a food processor or blender. Place the pureed raspberries into a fine sieve or strainer over a medium bowl. With a small round ladle or large spoon, stir berries around, grinding them through the sieve until you are left with just seeds in the sieve. Discard seeds. Transfer puree to a small pan (2 quart).
    • To the raspberry puree add the juice, vinegar, maple syrup and ginger. Stir together until well blended then cook over medium low heat until thickened, 7-10 minutes, stirring occasionally. Turn heat off, cover sauce and keep warm until salmon is ready to serve. Start the fish. 

    How to Pan Sear Salmon Filets

    • For a milder flavor, trim any dark purple blood line from bottom of salmon filets with a thin, sharp flexible knife (optional). Season top (rounded) side of salmon with with salt, garlic and pepper. 
    • Place a large non-stick skillet or fry pan over medium heat and add the olive oil. When the oil is hot, add the salmon filets, seasoned side down. Cook until a golden crust forms, about 4 minutes. Carefully turn fish over, cover the pan with a lid, turn heat to low and cook fish until done, about another 4 minutes. Salmon is done when it is firm to the touch and a digital thermometer reads 145°F when inserted into the thickest part. 
    • Divide sauce between 4 plates, add salmon and garnish with fresh raspberries. 

    Notes

    Raspberry sauce can be made up to 4 days ahead and refrigerated. Heat before serving with salmon. 

    Nutrition

    Calories: 373kcalCarbohydrates: 29gProtein: 36gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 94mgSodium: 371mgPotassium: 1143mgFiber: 10gSugar: 15gVitamin A: 149IUVitamin C: 47mgCalcium: 75mgIron: 3mg
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    Reader Interactions

    Comments

    1. Linda Morgan says

      September 02, 2020 at 7:24 am

      Hi. Just found you. I want to make this complete menu, but raw eggs in pudding? Is this correct? Thank you. I'm a senior, so I must be careful. How can I pasteurize my own raw eggs? BTW I love your kitchen.

      Reply
      • Sally Cameron says

        September 02, 2020 at 1:47 pm

        Hi Linda, glad you enjoyed the video ;). If your eggs are clean, fresh and not cracked, there should be no problem with the eggs. If you are still concerned, try it with pasteurized eggs, although I've never tried that. I've also never had a problem with using raw eggs. I do not know of any way that you can safely pasteurize your own eggs. Yuo could also try to substitute a pasteurized egg product in a carton. That might be easier.

        There is another way you could make the pudding that is more work. You basically cook a custard stove top, heat the cream then temper in egg yolks and cook until it coats the back of a spoon. Then stir in chocolate. A lot more work, which I why I developed this easy method. And thanks for the kind words. That was a nice kitchen. We're in a different house now but equally great kitchen!

        Here is a related article on eggs that might help you. https://www.fda.gov/food/buy-store-serve-safe-food/enjoying-homemade-ice-cream-without-risk-salmonella-infection#:~:text=The%20American%20Egg%20Board%20has%20a%20recipe%20for,The%20recipe%20is%20available%20on%20AEB%27s%20website%2C%20www.aeb.org

        Because the coconut milk is almost to a boil (212°F) and salmonella is killed at 160° my thinking in creating this recipe is that even if there was a problem the high heat wold take care of it.

        Reply
    2. Coop says

      January 11, 2020 at 6:01 pm

      Made the recipe and it was delicious. My salmon had magic mushroom power (nomnompaleo) on it and the raspberries countered the saltiness of the powder beautifully. Will definitely make again. In fact left over sauce is going on some chicken soon!

      Reply
      • Sally Cameron says

        January 13, 2020 at 11:58 am

        Sounds great Coop!

        Reply
    3. Denise says

      February 08, 2017 at 1:33 am

      Never thought about raspberries and salmon! I have to try it! It looks delicious! Thanks!

      Reply

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