This Seared Salmon with Rosemary Grapes is ready in about 10 minutes, and is perfect for weeknight dinners, date nights, or as the seafood centerpiece at a dinner party.
If you landed here looking for a CRANBERRY CHUTNEY salmon recipe, you aren’t lost! Check the recipe card notes to swap the grapes for cranberry sauce.
This past winter, I had a love affair with hot smoked paprika.
Ever since, I’ve been sprinkling it on fish obsessively. So far, my favorite fish and paprika combination is salmon covered in the earthy red spice, and seared to perfection.
This easy and delicious dinner is ‘fancy-schmancy’ enough for dinner parties or date night, but is so quick to prepare and addictively flavorful that I make it for weeknight dinners too!
This Seared Salmon is heavily dusted with smoked paprika, quickly seared, and then topped with a delicious grape chutney.
What Kind of Salmon Should I Use?
I like to make this with either BAP certified Atlantic salmon or sockeye salmon.
Making Seared Salmon with Rosemary Grapes
To make this easy seafood dinner, you need two salmon fillets, a little Spanish smoked paprika, a pinch of salt, some red grapes, a few sprigs of fresh rosemary, balsamic vinegar, and a little olive oil.
Start by rubbing the fish with paprika and salt, and then sear it, skin-side down, until the fish has cooked about 3/4 of the way through. (You’ll be able to see the translucent flesh turn opaque as it cooks.) Next, flip the salmon over, and finish searing.
Take the fish out of the pan, and cover it to keep it warm. Add the grapes, rosemary and a little more oil, and let the grapes sear for a couple minutes. While they cook, smash them down and burst them a little to release the juices.
Serve the salmon with the grapes, and dig in while it’s all still hot!
Seared Paprika Salmon with Rosemary Grapes
- 1 TB butter OR olive oil
- 2 salmon fillets, skin on (~4oz each)
- 1 TB smoked paprika
- pinch salt, pepper
- 1 cup red grapes, washed and stems removed
- 2-3 sprigs rosemary, removed from stems
- Pat salmon dry. Pat dry again. (Wet fish will not sear). Rub fish on both sides with paprika, and sprinkle with salt and pepper.
- Heat butter in a stainless steel or cast iron pan over medium-high heat, until butter is hot but not browned.
- Set salmon, skin side down, in hot pan. Sear, without touching or trying to move salmon, for approximately 4 minutes per 1/2 inch thickness. Salmon will begin to cook from the bottom up- turning from pale pink to a whiter, less translucent hue. Salmon is ready to flip when the fish has cooked approximately 3/4 of the way through.
- Use thin metal spatula to flip salmon. If salmon sticks to the pan, allow it to cook another 30 seconds and try again until it’s loosened.
- Once salmon is flipped, sear it for about 1 minute. Remove salmon from pan, and cover it with a paper towel to keep it hot.
- Turn heat down to medium. Add grapes and rosemary and allow them to sear for about 2 minutes. While grapes sear, smash them with the back of a spoon to release juices.
- Serve salmon immediately with rosemary grapes.
- Swap cranberry sauce for the grapes: Microwave 1 cup cranberries with 1/2 cup orange juice + 1 TB maple syrup. Pour into the skillet after you’ve removed the salmon, and simmer until the sauce thickens slightly.