Pan Seared Salmon with Apricot Jalapeno Butter Sauce

If you’re looking for a quick dinner to come together, fresh fish is always a good go-to for me and this Pan Seared Salmon with Apricot Jalapeno Butter Sauce is one to soon become a house favorite.

Pan Seared Salmon

See the other night I was in the mood for some salmon. I didn’t feel like a house favorite, Thai Sweet Chili Glazed Salmon even though it was so hot out I didn’t feel like grilling. These Lemon Dill Copper River Salmon Pinwheels are always a good one, but I had dill the other night making some Swedish Meatballs. So when I was looking around Pinterest I came across these salmon filets that were tied round to look like a filet mignon. PERFECT. These would do and with a sauce poured over and a side salad.

Does this not look killer? Well the taste was even better than it looks. TRUST.

You need to be careful when tying the salmon filets. After I rinsed and patted them dry with a paper towel I rolled them up as tight as I could, cinching as tightly as I could, so they wouldn’t unwind. Well I almost garroted the poor thing and the twine went in pretty deep. Just be gentle and keep it tight but don’t go all crazy assassin on it. Do it for all and trim the kitchen string ends off.

Sprinkle each filet with kosher salt on both top and bottom. See the one on the right? Yeah that’s the one where the string almost cut all the way through. Oops.

Heat a large frying pan or your trusty cast iron skillet with olive oil over high heat. We are going for Pan Seared Salmon!

When hot, add the salmon steaks, 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.

Pan Seared Salmon with Apricot Jalapeno Butter Sauce

Pan Seared Salmon with Apricot Jalapeno Butter Sauce - Pan seared salmon filets with a butter, balsamic, apricot preserve and jalapeno sauce. Adapted from the SteamyKitchen.

5 from 6 votes

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Course: Dinner, Main

Cuisine: American, Western

Prep Time: 5 minutes

Cook Time: 11 minutes

Total Time: 16 minutes

Servings: 2 servings

Calories: 720kcal

Author: Kevin Is Cooking

Ingredients

• 2 (6 oz) salmon filets skin removed
• salt
• kitchen twine
• 1 tbsp olive oil
• 6 tbsp butter
• 2 tbsp pickled jalapeños chopped
• 4 tbsp apricot fruit preserves
• 1 1/2 tbsp balsamic vinegar
• salt and pepper
• 1 tbsp minced chives

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.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Nutrition

Calories: 720kcal | Carbohydrates: 28g | Protein: 34g | Fat: 52g | Saturated Fat: 24g | Cholesterol: 185mg | Sodium: 644mg | Potassium: 892mg | Sugar: 19g | Vitamin A: 1465IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1.8mg

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!