Friday, June 9, 2017

Pan Seared Copper River Salmon w/ Lemon Blackberry Butter

This evening I was in the mood for Copper River Salmon again (imagine that). I wanted to keep it simple and fresh. I had some beautiful fresh organic blackberries in the fridge and a bag of baby lemons and I always have Kerrygold butter. So, I decided that would be the base for my salmon dinner tonight. It turned out SO amazing and it took me back to my week in Cordova a few years ago. I remember that they had these bushes that grew wild with what looked like a cross between a raspberry and a blackberry on them, so it seemed fitting to incorporate the blackberries into my recipe. I pan seared my salmon fillets in a large nonstick wok with a flat bottom, mostly because it was so deep that there was little, if any, splattering on the stove which is always a good thing. I had plenty of leftover yellow cauliflower mash from last night's dinner so that's what we had as our side dish...I simply needed to reheat it. The total cooking time for my salmon was under 8 minutes! I literally had prepared, cooked, photographed and served our meal in about 15 minutes total. This is MY kind of fast food for sure. Oh, and the bonus is I got to eat it in my nightgown too! I included a couple photos below as well as my easy peasy recipe. Enjoy!

Pan Seared Copper River Salmon w/ Lemon Blackberry Butter


1 pound wild salmon fillet, cut into 2 or 3 pieces (I used fresh Copper River Sockeye Salmon)
1 to 2 tablespoons butter (I used Kerrygold)
Salt & pepper, to taste
Half of a medium lemon
1/2 cup fresh blackberries (I used Hippie Organics)


Rinse salmon fillets under cool water. Pat completely dry with paper towels. Season with salt and pepper to taste. Heat butter in a large nonstick wok or skillet over medium-high heat. Once butter begins to sizzle, place salmon fillets in pan, flesh side down. Cook, for approximately 3-1/2 minutes. Flip fillets over and scatter blackberries around the outer edge of fillets so they can cook in the butter. Reduce heat, if necessary. Cook approximately 3 minutes, gently turning berries over in butter around the edges of pan. Squeeze 1 to 2 teaspoons of lemon juice, or to taste, over top of salmon. As blackberries cook, juices begin to ooze out into the butter; spoon the blackberry butter over top of fillets. Remove from heat and serve topped with blackberries and drizzle butter and pan juices over top of salmon.



Charlotte Moore said...

I see my husband liking this. I am not a seafood person.

Seriously? said...

Thank you for the recipe, but you remind me of those people who can't just say they have a nice pair of shoes, they have to name-drop the designer. I don't see that using butter, lemons, and blackberries would result in a different-tasting entree than all that unnecessarily show-offy stuff that you just said. Unless you're getting paid to post this, all means.

Gourmet Girl Cooks said...

Dear Seriously, after food blogging for 5 years, I find it easier to add the products I use rather than answer the numerous emails, questions and comments where folks ask me what kind, what brand, where did I find it, etc. And to satisfy your curiosity, I am not paid by any of those brands. After 5 years you are the first and only person to be annoyed by my info. It's my blog and my experience tells me I can answer the question before it's answered. So don't expect any serious changes anytime soon. Now, let me place my phone back into my Gucci bag and slip into my Louboutin heels! 😂