Easy, elegant, and made in just minutes, raspberry balsamic salmon is quick enough for a weeknight meal for family, friends or entertaining. The sauce works well with chicken too. Serve with asparagus or green beans and a green salad with raspberry vinaigrette.

Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


Raspberry Sauce

-10 ounces frozen raspberries completely thawed

-1 small orange (regular or blood orange) juiced, 1/4 cup

-2 tablespoons balsamic vinegar

-2 tablespoons maple syrup

-1 tablespoon pureed ginger jarred or finely grated


-4  6-ounce salmon filets skinned

-1/2 teaspoon sea salt

-1/2 teaspoon granulated garlic

-1/2 teaspoon ground black pepper

-1 teaspoon olive oil

-1 container fresh raspberries for garnish


-Start by making the sauce. In a food processor or blender, puree thawed raspberries until smooth. Place the pureed raspberries into a fine sieve over a medium bowl. With a small round ladle or large spoon, stir berries around, grinding them through the sieve until you are left with just seeds in the sieve. Discard seeds. Transfer puree to a small pan (2 quart).

-To the raspberry puree add the juice, vinegar, maple syrup and ginger. Stir together until well blended then simmer over medium low heat until thickened, about 7-10 minutes, stirring occasionally.  Turn heat off, cover sauce and keep warm until salmon is ready to serve. Start the fish.

-Trim any dark purple blood line from bottom of salmon filets with a thin, sharp flexible knife. Season top side of salmon with with salt, garlic and pepper.

-Place a large non-stick skillet or fry pan over medium heat and add the olive oil. When the oil is hot, add the salmon filets, seasoned side down. Cook until a golden crust forms, about 4 minutes. Turn fish over, cover the pan with a lid, turn het to low and cook fish until done, about another 4 minutes. Salmon is done when it is firm to the touch and a digital thermometer reads 145°F when inserted into the thickest part.

-Divide sauce between 4 plates, add salmon and garnish with fresh raspberries.

Recipe Notes: Raspberry sauce can be made up to 4 days ahead and refrigerated. Heat before serving with salmon. 

For step-by-step instructions on how to make this dish go to Chef Sally’s blog at A Food Centric Life