Pan Seared Salmon with Apricot Jalapeno Butter Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
11 mins
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Total Time
16 mins
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Servings
2 servings
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Calories
720 kcal
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Course
Main Course, Dinner
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Cuisine
American
Pan Seared Salmon with Apricot Jalapeno Butter Sauce
Description
The salmon is prepared by rinsing, drying, and rolling up the fillets tightly before securing with kitchen twine, which helps maintain shape during cooking. The fish is seared in hot olive oil for a short time on each side to create a lightly crisp surface, then cooked covered on lower heat until done through, ensuring moist and tender flesh.
The sauce combines butter melted with pickled jalapeños, sweet apricot preserves, and tangy balsamic vinegar cooked briefly to meld flavors. Black pepper is freshly cracked in, and the sauce is seasoned with salt if needed. This fruit and pepper butter sauce is poured over the salmon filets before serving.
The roll and tie technique helps the salmon cook evenly and keeps it compact. The apricot jalapeno butter adds a balance of sweetness, spice, and acidity, elevating the pan-seared salmon with layered complementary flavors. Chopped fresh chives finish the presentation and add mild onion notes.
Ingredients
- 2 salmon skin removed, filets, 6 oz
- salt
- kitchen twine
- 1 tbsp olive oil
- 6 tbsp butter
- 2 tbsp jalapeños chopped, pickled
- 4 tbsp apricot preserves fruit
- 1 1/2 tbsp balsamic vinegar
- salt
- black pepper
- 1 tbsp chive minced
Instructions
- Rinse the salmon and pat dry with a paper towel. Roll up tight, wrap with kitchen twine and secure with know. Trim off the string ends.
- Heat a large frying pan or cast iron skillet with olive oil over high heat. When hot, add the salmon filets, cook for 2 minutes. Carefully peak for a nice crust to build up on bottom and turn the salmon over. Cook an additional 2 minutes. Turn heat to medium-low, and cover pan loosely with lid. Depending on thickness of salmon, cook for 5 minutes, or until the salmon is cooked through. Mine were 2 1/2 inches thick and I cooked them covered for 6 minutes total. Remove salmon to plate and make the sauce.
- In the same pan over medium-low heat, add the butter, jalapeños, apricot fruit preserves, balsamic vinegar and fresh cracked black pepper. Cook until bubbly and butter is melted, about 30 seconds. Season with salt to taste if needed and pour on top of each salmon filet.
- Using scissors, snip the string and pull off each filet. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 720 kcal
% Daily Value*
| Calories | 720kcal | 36% |
| Carbohydrates | 28g | 9% |
| Protein | 34g | 68% |
| Fat | 52g | 80% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 185mg | 62% |
| Sodium | 644mg | 27% |
| Potassium | 892mg | 19% |
| Sugar | 19g | 38% |
| Vitamin A | 1465IU | 29% |
| Vitamin C | 5mg | 6% |
| Calcium | 39mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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