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Salmon with Strawberries, Balsamic and Basil

A bright strawberry-balsamic relish tops seared and oven-finished salmon for a fresh, sweet-savory dinner.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1 pound fresh strawberries hulled and diced
  • 1 1/2 tablespoons balsamic vinegar good quality; cherry or fig flavored works well
  • 1/4 teaspoon salt heaping, or more to taste (for the relish)
  • 1/2 teaspoon lemon zest only
  • 1/8 teaspoon black pepper or more to taste
  • 10 fresh basil leaves large
  • 4 salmon fillets boneless, skin on or off
  • 2 tablespoons olive oil
  • salt and pepper for seasoning the salmon

Instructions

  • Prepare the strawberry relish: hull and dice the strawberries and place them in a bowl.
  • Stir in the balsamic vinegar, 1/4 teaspoon heaping salt, 1/8 teaspoon black pepper, and the lemon zest; mix to combine.
  • Let the mixture macerate at room temperature for at least 30 minutes, stirring every 10 minutes, until juices form and flavors meld.
  • While the strawberries macerate, bring the salmon to room temperature (about 20–30 minutes) and preheat the oven to 425°F (218°C).
  • Pat the salmon fillets dry and season both sides generously with salt and pepper.
  • Heat a large ovenproof skillet over medium-high heat for 3–4 minutes until drops of water sizzle. Add 2 tablespoons olive oil and swirl to coat; oil may smoke lightly.
  • Carefully place the fillets in the hot skillet, skin-side up if using skin-on, without crowding the pan. Turn the burner to high.
  • Sear undisturbed for 2–3 minutes until a golden crust forms on the bottom edge where the fish contacts the pan.
  • Transfer the skillet to the preheated oven and roast for 6–10 minutes, depending on fillet thickness and desired doneness (about 7–8 minutes for 1-inch-thick fillets).
  • Remove the skillet from the oven with an oven mitt and transfer fillets to plates, crust-side up, using tongs or a fish spatula.
  • Chiffonade the basil: stack leaves, roll tightly lengthwise, then slice crosswise into thin ribbons; discard stems.
  • Stir the macerated strawberries, taste, and adjust seasoning if needed. Spoon about 1/2 cup of the berry relish over each fillet and sprinkle with equal amounts of chiffonaded basil; serve immediately.

Equipment

  • large cast-iron or ovenproof nonstick skillet
  • Mixing Bowl
  • citrus zester
  • Knife
  • Cutting Board
  • tongs or fish spatula

Notes

  • The relish can be made up to 1 hour ahead.
  • If berries are not very sweet, add a touch of sugar.
  • If the relish is too sweet, add a pinch more salt and wait a minute before tasting.
  • For 1-inch-thick fillets, expect ~7–8 minutes in the oven after searing.
  • Bring salmon to room temperature before cooking for even doneness.