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Pan-Seared Salmon with Concord Grape Glaze

This recipe is sponsored by Regal New Zealand King Salmon | Opinions are my own

When you hear “concord grapes,” you probably picture jams, pies, and muffins — not salmon. I wouldn’t have made that connection either, until I paired sweet concord grapes with pan-seared King salmon. The result surprised me: a balanced sweet-and-savory sauce that complements salmon’s rich, buttery texture, especially when using Regal New Zealand King Salmon.

After making a pan-seared salmon with apple-cranberry sauce recently, I loved how a fruit-based sauce elevated the fish. Seeing beautiful purple concord grapes at the market, I knew they would transform a simply seared fillet into something special. The grapes cook down into a glossy sauce that brightens the salmon without overpowering it.

Pan-Seared Salmon With Concord Grape Sauce

Regal New Zealand King Salmon is sustainably produced

Regal New Zealand King Salmon is produced with sustainability in mind. Their farms operate in the cool, clear waters of the Marlborough Sounds, an environment well suited to salmon production. Stocking rates are low, allowing fish plenty of room to swim, and farmers maintain fish health without routine antibiotics or growth enhancers. These practices result in a high-quality product that’s responsibly raised.

King Salmon fillets

Why choose King salmon?

King salmon (also called Chinook) is the largest Pacific salmon and is prized for a richer, more buttery flavor and higher omega-3 content than other types of salmon. Its dense, fatty flesh makes it ideal for simple preparations like pan-searing, where a crisp skin and tender interior are the goals. Because of its superior texture and flavor, King salmon is often the priciest option, but it’s worth the occasional splurge.

Not sure if Regal New Zealand King Salmon is available near you? Check local suppliers and specialty fishmongers.
Making this recipe? Snap a photo and tag me on Instagram: @Killing__Thyme / #killingthyme.
Pan-Seared Salmon With Concord Grape Sauce

Pan-Seared Salmon With Concord Grape Sauce

By:
Dana Sandonato
An elegant yet simple dish: crispy-skinned salmon topped with a fragrant concord grape sauce. Easy enough for a weeknight, impressive enough for guests.
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Servings:
2

Ingredients

Salmon

  • 2
    7 oz
    Regal New Zealand King Salmon fillets, skin on
    If using other salmon, see notes
  • Kosher salt
  • Neutral oil (vegetable or grapeseed), enough to generously cover the bottom of your skillet

Concord Grape Sauce

  • 1
    TBSP
    butter
  • 2
    TBSP
    minced shallots
  • 1
    clove garlic, minced
  • 1-2
    sprigs fresh thyme
  • 1
    cup
    halved concord grapes
  • 1
    TBSP
    natural honey
  • 1/2
    cup
    red wine
  • 1
    TBSP
    balsamic vinegar

Garnish

  • 1
    oz
    toasted walnuts (approx. 2 heaping TBSP)
    See notes

Instructions

Preparing the salmon

  • Remove the fillets from the refrigerator and pat them dry with a paper towel, including the skin. Lightly salt the flesh, then let the fillets sit at room temperature for 15–20 minutes while you prepare the sauce ingredients.

Concord Grape Sauce

  • In a small saucepan, melt 1 tablespoon butter over medium-low heat. Add the minced shallots, garlic, and thyme sprigs (you will remove the thyme later). Sauté until fragrant and the shallots are slightly translucent, about 2–3 minutes.
  • Add the halved concord grapes and cook 3–5 minutes, until they begin to soften and burst.
  • Stir in the red wine, balsamic vinegar, and honey. Simmer over moderate heat until the wine reduces by half, about 5–7 minutes. Remove the thyme sprigs, taste, and adjust seasoning with a pinch of salt if needed.

Pan-Sear the Salmon for Crispy Skin

  • Add enough neutral oil to generously coat the bottom of a skillet. Heat over high until the oil is shimmering and just beginning to smoke.
  • Place a salmon fillet skin-side down in the hot pan. Press it gently with a spatula for a few seconds to keep the skin flat against the pan, then reduce heat to medium. Let it cook undisturbed for about 6 minutes, until the skin is nicely golden and the fish releases easily from the pan.
  • Flip the fillet and cook an additional 2–3 minutes, until the salmon reaches about 140–145°F (60–63°C) internally for medium doneness. If you don’t have a thermometer, cook until the flesh is opaque through most of the fillet.
  • Remove the cooked fillets and tent them loosely with foil to keep warm. Repeat with the second fillet.
  • Plate the fillets and spoon the concord grape sauce evenly over each portion. Sprinkle with toasted walnuts to finish.

Notes

King salmon is thicker and fattier than many other salmon varieties, so cooking times may be shorter or longer depending on the cut. A reliable guideline for whole fillets is 8–10 minutes per inch of thickness, flipping about three-quarters through the cook time.

To toast walnuts: heat a small skillet over medium-low heat. Add roughly chopped walnuts and toast, stirring occasionally, until fragrant and lightly golden, 5–7 minutes. Watch them closely once they begin to brown to avoid burning. Remove from heat and set aside.





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Easy Pan-Seared Salmon With Concord Grape Sauce | Killing Thyme