Seared Salmon with Magical Butter Sauce
Seared salmon steaks finished with a quick buttery fruit-preserve sauce for a sweet-savory glaze.
Equipment
- Large frying pan or skillet
- Kitchen twine
- Tongs or spatula
- Measuring Spoons
- Knife
- Cutting Board
- foil (for loose cover)
Ingredients
- 1/2 cup butter
- 3 tablespoons fruit preserves such as apricot, mango-jalapeño, or blackberry
- 1 1/2 tablespoons balsamic vinegar
- salt to taste
- black pepper to taste
- 1 tablespoon minced herbs such as parsley, cilantro, basil, or chives
- 1 skinless salmon fillet about 5–6 inches long
- vegetable oil for cooking, about 1–2 tablespoons
Instructions
- Pat the salmon fillet dry and season all over with salt and pepper.
- Roll the seasoned fillet and secure it by tying kitchen twine around it in four evenly spaced places, pulling tight so the roll holds its shape.
- Cut between the twine to make four even steaks, each about 1¼ inches thick.
- Heat a large frying pan over high heat and add enough vegetable oil to coat the bottom.
- When the pan is hot, add the salmon steaks and sear for 2 minutes on the first side without moving.
- Turn the steaks and sear the second side for 1 minute.
- Reduce heat to medium–low, loosely cover the pan with foil, and cook for 4–5 minutes more, or until salmon is cooked through to your liking; then transfer the salmon to a clean plate.
- Keep the pan over medium–low heat and add the butter, fruit preserves, balsamic vinegar, and minced herbs to the pan.
- Cook, stirring gently, until the mixture is bubbly and the butter has melted, about 30 seconds to 1 minute, then taste and adjust seasoning with salt and pepper if needed.
- Pour the Magical Butter sauce over the seared salmon steaks and serve immediately.
Notes
- Tie the fillet tightly so steaks hold their shape while slicing.
- Use a high smoke-point oil to get a good sear.
- Any fruit preserve listed will work; choose your preferred flavor.
- Cook salmon to an internal temperature of 125–145°F depending on desired doneness.