Smoked Paprika Salmon with Rosemary Grapes

smoked paprika salmon on plates with rosemary grapes

5 from 12 votes

Smoked Paprika Salmon with Rosemary Grapes

This smoked paprika salmon with rosemary grapes is a sweet and savory seafood meal made with pan-seared fish and a quick grape pan-sauce.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: people

Calories: 328kcal

Author: Sarah Trenalone

Ingredients

8 ounces salmon (2 fillets)
pinch salt, pepper
1 teaspoon smoked paprika
1 tablespoon butter plant-based or dairy
1 tablespoon olive oil
1 cup red grapes, washed and stems removed Optionally, halve the grapes before using. (I halve large globe grapes.)
2-3 sprigs rosemary

Instructions

Pat salmon dry. Rub fish with paprika, and sprinkle fillets on both sides with salt and pepper.
Allow fillets to rest at room temperature for about 15 minutes. (Cold salmon is more difficult to sear.)
Add butter and oil to a heavy pan and melt butter over medium heat.
Place the fillets skin-side down in the pan and cook 2-4 minutes, depending on the thickness of the fillets. (If your salmon fillets don't have skin, it doesn't matter which side you cook first.)
As the salmon 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.
Add grapes and rosemary to the pan and allow them to sear for about 2-3 minutes, or until grapes begin to blister. While grapes sear, smash them with the back of a spoon to release juices.
Scoop the grapes out of the pan, along with all the liquid. Discard the rosemary.
Serve salmon immediately with rosemary grape sauce.

Nutrition