Pan seared salmon with raspberry sauce is a treat for the tastebuds as well as the eye. Make it in 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 With Raspberry Sauce
Pan seared salmon is a restaurant technique that’s easy and a great way to cook salmon. Salmon filets cook in about 10 minutes and the sauce takes about the same amount of time. You can 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 in a hot non-stick pan over medium heat with just a tiny bit of olive oil until the fish has a crisp golden crust, 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.
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
The top or rounded side of the filet. The bottom side has the skin.
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.
Yes. Sear the rounded “presentation” side first after seasoning, the flip or turn the fish carefully and finish cooking.
No, you don’t have to skin the salmon if you prefer it skin on.
Pan Seared Salmon With Raspberry Sauce
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, 1/4 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
- 1/2 teaspoon sea salt
- 1/2 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.
Never thought about raspberries and salmon! I have to try it! It looks delicious! Thanks!
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!
Sounds great Coop!
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.
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.