Pan-Seared Salmon with Almond Cherry Sauce

This Almond Cherry Seared Salmon is the perfect date night centerpiece, and features rich king salmon seared to perfection and topped with hot, juicy cherries and toasted almonds.

4.84 from 6 votes

Pan-Seared Salmon with Almond Cherry Sauce

This cherry almond pan-seared salmon is made with fish seasoned with citrus and served with an easy cherry amaretto pan-sauce. Perfect for date night!

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: people

Calories: 643kcal

Author: Sarah Trenalone

Ingredients

8 ounces salmon (2 fillets)
pinch salt, pepper
1 lemon, zested and juiced
¼ cup sliced raw almonds
2 tablespoons butter
1 tablespoon olive oil
1 cup sweet cherries (such as bing cherries), pitted
¼ cup amaretto

Instructions

Pat salmon dry. Sprinkle fillets on both sides with salt and pepper and rub the lemon zest onto the flesh side of the salmon.
In a large shallow pan, melt the butter over medium-low heat.
When the butter is melted (but not browned) add the almonds and cook until the nuts are golden (2-3 minutes).
Scoop the almonds out of the butter and set aside.
Increase heat to medium.
Add the olive oil to the pan.
Place the fillets in the pan and cook 2-4 minutes, depending on the thickness of the fillets.
As the fish cooks, the flesh will begin to turn opaque from the bottom up. When the fish has cooked halfway through, it's ready to flip.
Avoid touching the fish until the fish is ready to flip.
Use a thin metal spatula to test the fish.
If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release- give them another 30 seconds. They'll release when they've finished cooking.
Cook fish another 2-4 minutes until done. Timing will depend on the thickness of the fillet. (Watch the sides of the fillets to see when the fish is done cooking. It's finished as soon as there are no more translucent patches and it's fully opaque.)
Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
Reduce heat to medium-low.
Stepping back in case of splash-back, add amaretto to the pan. Next, add cherries and the reserved lemon juice. Simmer cherries for about 2 minutes. While cherries sear, smash them with the back of a spoon to release juices.
Serve salmon immediately with almonds and cherries.

Nutrition