This recipe for crispy-seared salmon with an herby blueberry compote is an homage to Alaska's summer harvests. Whisking in a little butter to the blueberry compote adds sheen and richness to the sauce — a perfect complement to lean, wild-caught salmon.
The WAC recipe team featured Crispy Salmon With Blueberry Sauce in a live event! Watch the recording of the cooking demo to see how it's made.
By Wild Alaskan Company
Prep time
5 minutes
Cook Time
20 minutes
Total time
25 minutes
Yield
2 servings
Ingredients
Instructions
1. Combine compote ingredients in a small pot or saucepan, excluding butter. Bring to a simmer and allow to cook until berries release their juices and begin to become saucy, about 10 minutes. Stir in butter until evenly distributed. Remove from heat and set aside.
2. Heat large skillet over medium-high heat. Meanwhile, pat fillets dry to remove excess moisture. Season with salt and pepper.
3. When skillet is hot, add just enough oil to cover bottom. When oil is sizzling hot, carefully place one salmon fillet skin-side down into skillet and immediately press down onto fillet with a fish spatula to ensure good skin to pan contact. Hold firmly for 15 seconds, then repeat with remaining fillet.
4. Reduce heat to medium. Sear each fillet for 3 minutes, or until the salmon releases easily from the skillet with the help of a fish spatula. Carefully flip and allow other side to cook to desired doneness, another 1 to 3 minutes depending on thickness of fillets. Salmon is medium-rare when thickest part registers 120F on an instant read thermometer, or when flaked easily with a fork. Transfer to serving plates, placing salmon skin-side up to preserve crisp texture.
5. Spoon blueberry compote over salmon and serve immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
