Pan Seared Salmon in a Blueberry-Orange Glaze

Pan Seared Salmon in a Blueberry-Orange Glaze

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 🙂

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)

Pan-Searing the Salmon:

  1. Rinse Salmon under cold water and pat dry with paper towels; season with salt and pepper; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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:

  1. 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.
  2. Add the Salmon back into the pan with the blueberry glaze for 1-2 minutes.
  3. Serve the Salmon with the Blueberry Glaze drizzled over the top. Yum!
Dinner, Lunch, Main Dish



Maple Glazed Salmon (Gluten Free)

Maple Glazed Salmon (Gluten Free)

This recipe is great baked, grilled or pan-seared! The balance of sweetness from the Maple Syrup and the saltiness of the Bragg Liquid Aminos and minced Garlic is perfect! With only 4 ingredients, this recipe is wonderful for those nights when you just don’t feel like cooking a complicated recipe. As I have mentioned before, we eat A LOT of Salmon, so I am always trying new ways to prepare it. I have to admit that I prefer my salmon pan-seared, but usually end up baking it in the oven for ease and less mess 😉 I hope you enjoy this recipe as much as we do!

  • 1 lb. Salmon (Rinsed in cool water & lightly patted dry with paper towels)
  • 1/2 Cup 100% Pure Maple Syrup (not Pancake syrup)
  • 1/4 Cup Bragg Liquid Aminos (You can substitute with Soy Sauce)
  • 1 1/2 tsp Garlic, minced

Instructions for Baking (please see Cook’s Notes for Grilling & Pan-Searing Instructions):

  1. Place the Salmon into a large resealable plastic bag and set aside. *I usually place the plastic bag with the zipper part opened wide in a deep bowl while I rinse the Salmon…then I can plop the Salmon easily into the plastic bag without contaminating the outside of the bag with messy “fish hands” 😉 Set aside.
  2. In a small bowl, combine the Maple Syrup, the Bragg Liquid Aminos (or Soy Sauce) and Garlic. Mix well and pour over the Salmon in the plastic bag.
  3. Make certain that the bag is closed securely, then gently rotate the bag back-and-forth (or flip-flop) to evenly coat the Salmon with the Maple marinade. Place flat into a baking dish and refrigerate for at least 1 hour, flipping over halfway through the marinating time.
  4. Once you are ready to bake the Salmon, preheat the oven to 425 degrees.
  5. Dump the Salmon and the marinade into the baking dish.
  6. Bake for 15-18 minutes or until the Salmon flakes apart easily.
  7. Serve with your favorite sides! Enjoy!!!

Cook’s Notes:

Grilling: If you’re grilling the Salmon, discard the marinade before grilling (I usually make a separate half-batch of the marinade mixture for using as a dip/sauce to serve with the finished Salmon). I cover the grill with heavy-duty foil and spray liberally with non-stick cooking spray before placing the Salmon onto a Medium heated grill. Grill for about 5-7 minutes per side, depending on the thickness of your Salmon. Once the Salmon flakes apart easily, it is done.

Pan-Searing: Over medium to medium-high, heat 1 Tablespoon of Olive Oil and 1 Tablespoon of Salted Butter in a non-stick skillet until the surface shimmers and the butter is sizzling when you “swish” the liquid around in the pan. Place the marinated Salmon (discarding the marinade; Again, I usually make a separate half-batch of the marinade mixture for using as a dip/sauce to serve with the finished Salmon), skin side up, into the heated pan and cook, without moving the fillets, for about 4-5 minutes (you can reduce heat to medium if it’s “spitting”). Gently flip the Salmon fillets over and reduce the heat to medium or medium-low. Continue cooking for another 4-5 minutes. Salmon will still be slightly pink inside, but buttery and crispy outside. Enjoy!

Dinner, Main Dish