Pan Seared Salmon Recipe
Crispy skin on salmon, corn & shishito pepper salad topped with a blackberry burgundy sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salmon
Salad
Blackberry Burgundy Sauce
Method
Salmon Preparation
- 1
Sear the Salmon
Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and black pepper. Once the oil is hot, place the salmon skin-side down and sear for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes until cooked through.
Salad Preparation
- 2
Sauce Preparation
- 3
Make the Blackberry Burgundy Sauce
In a saucepan, combine blackberries, Burgundy wine, and honey. Bring to a simmer and cook for about 10 minutes until the blackberries break down. Strain the sauce through a fine mesh sieve to remove seeds. Return to the saucepan and stir in butter until melted and smooth.
Assembly
- 4
Plate the Dish
On each plate, place a portion of the corn and shishito pepper salad. Top with a salmon fillet and drizzle with the blackberry Burgundy sauce. Serve immediately.
