Pan-seared Salmon With Raspberry Basil Sauce

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Servings: 2
  • Product: Blacklock *96* 10.25 Inch Skillet


  • 1½ cups raspberries
  • 1 teaspoon white vinegar
  • 2 tablespoons orange juice
  • 2 tablespoons sugar
  • ½ cup fresh basil
  • ¼ teaspoon salt
  • 2, 6-ounce salmon fillets, skin-on
  • 1 tablespoon vegetable oil
  • Salt and pepper
Pan-seared Salmon with Raspberry Basil Sauce
  • Pan-seared Salmon with Raspberry Basil Sauce
  • Pan-seared Salmon with Raspberry Basil Sauce
  • Pan-seared Salmon with Raspberry Basil Sauce


Combine sauce ingredients in a small saucepan. Heat over medium heat until it boils. Reduce to simmer and continue to cook until sauce has thickened, 10 minutes. Remove basil from sauce and throw away. Blend the sauce with a stick blender. Strain sauce through a fine mesh strainer, set aside.

Heat grill pan over medium heat, 5 minutes. Pat salmon dry with paper towels. Season with salt and pepper. Add vegetable oil to pan and sear salmon, skin side up, 3-4 minutes.

Lower heat to medium low and flip. Brush with raspberry sauce and continue to cook until fish has reached desired temperature, 2-3 minutes. Drizzle with sauce and serve.

Garnish with fresh raspberries and fresh basil.

Sketch of the 10.25 Inch Skillet

Blacklock *96* 10.25 Inch Skillet

This skillet commemorates 1896, the year Joseph Lodge converted an abandoned foundry in South Pittsburg, Tennessee, to the thriving Blacklock Foundry.

Today, the favorite 10.25 Inch Skillet has been reimagined with the perfect fusion of tradition and innovation. Use as your everyday pan for all your favorite, go-to recipes.

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