Pan Seared Salmon in a Blueberry-Orange Glaze

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We received a version of this recipe years ago and I have been trying to replicate it ever since! I think this is as close as I'm going to get 😉 The savory flavor of the Pan-seared Salmon topped with the sweetness of the Blueberry Preserves and Orange juice and just a touch of heat from Cayenne Pepper make this dish unique and very flavorful! A 5-Star winner in our house 🙂
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Dish
Servings 4 People

Ingredients
  

The Salmon:

  • 1 lb Salmon cut into 4 fillets; skin removed, if desired
  • 1 Tbsp Olive Oil
  • 1 Tbsp Salted Butter
  • 1-2 pinches Salt
  • 1-2 pinches Ground Black Pepper

The Blueberry-Orange Glaze:

  • 3/4-1 Cup Blueberry Preserves I use Bonne Maman
  • 1/4-1/2 Cup Orange Juice start with 1/4 and add more if needed
  • 2 tsp Fresh Orange Zest
  • 1-2 pinches Cayenne Pepper start with 1 and add more, if desired, after the glaze has cooked for a few minutes

Instructions
 

Pan-Searing the Salmon:

  • Rinse Salmon under cold water and pat dry with paper towels; season with salt and pepper; set aside.
  • In a large non-stick frying pan, heat the Olive Oil and Butter over Medium heat until there is a sheen on the surface and the butter is completely melted.
  • Place the Salmon fillets, skin side up, into the frying pan; do not move them around - this allows them to get that nice golden, crispy layer; cook for about 4-5 minutes, depending on the thickness of your fillets.
  • After the first side is done, carefully flip the fillets over and cook for another 4-5 minutes. Reduce temperature to medium-low/low, if needed.
  • Once the Salmon is done, carefully transfer the fillets to a warming dish, reserving any oil/butter in the pan; set fillets aside.

Making the Blueberry-Orange Glaze:

  • Using the same skillet that you used to cook the Salmon, add the Blueberry Preserves, Orange Juice, Orange Zest and Cayenne Pepper, mixing well with a whisk. Cook over medium to medium-high heat until the mixture comes to a low boil. Taste to see of more Cayenne is needed. Reduce temperature and continue cooking for about 3-4 minutes, or until mixture begins to reduce and thicken.
  • Add the Salmon back into the pan with the blueberry glaze for 1-2 minutes.
  • Serve the Salmon with the Blueberry Glaze drizzled over the top. Yum!