Pan-Seared Salmon with Cranberry Relish

Pan-searing gives salmon a crisp skin and tender center that feels restaurant-worthy on a weeknight. A bright cranberry relish with apple, orange, and maple brings tart-sweet contrast that nods to classic American autumn flavors.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 420 cal
• 34g protein
• 18g carbs
• 24g fat
• 3g fiber

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Ingredients

• 4 (6 oz each) salmon fillets, skin-on
• 1 1/2 cups fresh cranberries
• 1 medium Honeycrisp apple, finely diced
• 1 shallot, minced
• 1 tsp fresh orange zest
• 2 Tbsp fresh orange juice
• 1 Tbsp maple syrup
• 1 Tbsp apple cider vinegar
• 1 tsp fresh thyme leaves
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 2 Tbsp olive oil
• 1 Tbsp unsalted butter
• 4 cups baby spinach

Instructions

1. 1Pat the salmon fillets very dry with paper towels and season both sides evenly with salt and black pepper. Let them sit at room temperature for 10 minutes while you start the relish so the surface sears cleanly.
2. 2In a medium bowl, combine the fresh cranberries, diced apple, minced shallot, orange zest, orange juice, maple syrup, apple cider vinegar, and thyme. Toss gently until the cranberries are coated and lightly crushed against the sides of the bowl to release some juice.
3. 3Taste the relish and adjust with a pinch more salt if needed; set aside so the flavors meld while the fish cooks. The mixture should taste bright, tart, and lightly sweet without becoming syrupy.
4. 4Heat a large 12-inch stainless or cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates instantly. Add the olive oil and swirl to coat the pan.
5. 5Place the salmon fillets skin-side down in the hot pan. Press gently with a spatula for the first 30 seconds so the skin stays flat and crisps evenly.
6. 6Cook undisturbed for 4 to 5 minutes until the skin is deep golden and the flesh has turned opaque two-thirds of the way up the sides.
7. 7Flip the fillets carefully, add the butter to the pan, and baste the tops with the foaming butter for 1 to 2 minutes more until the internal temperature reaches 125°F for medium or the center flakes easily.
8. 8Transfer the salmon to a warm plate and tent loosely. Quickly wilt the baby spinach in the same pan with a splash of water and salt, stirring just until the leaves collapse, about 1 minute.
9. 9Divide the wilted spinach among four plates, top each with a salmon fillet skin-side up, and spoon a generous mound of the raw cranberry-apple relish over and the fish. Serve immediately while the skin is still crisp.