Pan-Seared Salmon with Apple Compote

Name: Pan-Seared Salmon with Apple Compote
Total time: 30 min
Ingredients: 2 pieces (about 150g each) salmon fillets; 1 medium, peeled and diced apple; 3 tablespoons butter; 1 tablespoon olive oil; 1 teaspoon brown sugar; 1 tablespoon lemon juice; to taste salt; to taste black pepper; 2 sprigs (optional) fresh thyme

A sophisticated yet simple dish pairing buttery salmon with a sweet-tart apple compote. The salmon is pan-seared until golden and flaky, then finished with a spoonful of warm apple sauce that adds brightness and contrast to the rich fish.

30 min

Medium

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Story

This recipe brings together the rich, omega-packed salmon with the fresh crunch of apples in a way that feels both elegant and approachable. The key is cooking the salmon gently so it stays moist inside while developing a beautiful caramelized crust.

Ingredients

salmon fillets 2 pieces (about 150g each)

apple 1 medium, peeled and diced

butter 3 tablespoons

olive oil 1 tablespoon

brown sugar 1 teaspoon

lemon juice 1 tablespoon

salt to taste

black pepper to taste

fresh thyme 2 sprigs (optional)

Instructions

Season the salmon

Pat the salmon fillets dry with a paper towel. Season generously with salt and pepper on both sides. Let it sit at room temperature for about 5 minutes while you prepare the apple compote.

Make the apple compote

Melt 1 tablespoon of butter in a small saucepan over medium heat. Add the diced apple and cook for 5-6 minutes, stirring occasionally, until the apple softens and releases its juices. Add the brown sugar and lemon juice, then cook another 2 minutes until slightly thickened. Remove from heat and set aside.

Sear the salmon

Heat olive oil and remaining butter in a large skillet over medium-low heat. Place salmon skin-side up and cook for 4-5 minutes without moving it, until the bottom develops a golden crust. Flip carefully and cook another 3-4 minutes on the other side. The internal temperature should reach 52°C (125°F) for medium-rare.

Plate and serve

Transfer the salmon to serving plates. Spoon the warm apple compote generously over each fillet. Garnish with fresh thyme if desired. Serve immediately while the salmon is still warm.