Salmon with Warm Blackberry and Shallot Compote
Elevate your weeknight dinner with this exquisite recipe for Salmon with Warm Blackberry and Shallot Compote. Perfectly pan-seared salmon fillets are paired with a vibrant, sweet-tangy compote made from fresh blackberries, caramelized shallots, balsamic vinegar, and a touch of honey. The combination of rich, buttery salmon and the luscious, slightly tart sauce creates a harmonious balance of flavors that feels both elegant and approachable. Infused with fresh thyme and finished with a squeeze of lemon for brightness, this dish is as visually stunning as it is delicious. Ready in just 35 minutes, this refined yet easy-to-make meal is ideal for entertaining or adding a gourmet twist to any night of the week. Serve with a fresh salad, roasted vegetables, or a side of wild rice for a complete and unforgettable dining experience.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skin-on or skinless)
- 1.5 cups Fresh blackberries
- 2 medium Shallots (thinly sliced)
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 1 teaspoon Thyme leaves (fresh or dried)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 4 pieces Lemon wedges
Instructions
Season the salmon fillets with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the salmon fillets skin-side down (if using skin-on). Cook for 4-5 minutes on each side or until golden and cooked through. Remove the fillets and set aside, keeping them warm.
In the same skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the thinly sliced shallots and cook for 4-5 minutes until softened and caramelized, stirring frequently.
Add the fresh blackberries to the skillet with the shallots and gently stir. Cook for 3-4 minutes until the blackberries begin to soften and release their juices.
Stir in the balsamic vinegar, honey, thyme leaves, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Simmer for 2-3 minutes until the mixture thickens slightly into a compote-like consistency.
Taste and adjust the seasoning with additional salt, pepper, or honey if needed.
To serve, plate the salmon fillets and spoon the warm blackberry and shallot compote over the top. Garnish with a lemon wedge on the side for a bright citrus finish.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 2615 mg | 114% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 27.4 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 52.6 mcg | 263% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1781 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
