Skillet Salmon with Blackberry Ginger, Meyer Lemon Glaze

This skillet salmon is a feast for the senses—crispy, golden fillets draped in a luscious blackberry ginger balsamic glaze that strikes the perfect balance of sweet, tangy, and savory. A drizzle of fragrant Meyer lemon olive oil brings a burst of citrus sunshine, while a sprinkle of Asian ginger sea salt layers in a warm, aromatic kick. The result? A dish that feels indulgent yet refreshingly bright, perfect for turning an ordinary dinner into something truly decadent.

Meyer Lemon Olive Oil

Blackberry Ginger Balsamic Vinegar

Asian Ginger Sea Salt

Ingredients

2 Salmon fillets (about 6 oz each, skin-on)

2 Tbsp Meyer Lemon Olive Oil (divided)

2 Tbsp Blackberry Ginger Balsamic Vinegar

2 Tsp Asian Ginger Sea Salt

Cracked black pepper, to taste

Chopped parsley, for garnish

Lemon wedges, for serving

Preparation

The salmon

Pat salmon fillets dry with paper towels. Season both sides with Asian Ginger Sea Salt and pepper.

Prepare the glaze

In a small bowl, whisk together the blackberry ginger balsamic vinegar and Meyer Lemon Olive Oil till combined.

Cook the salmon

Heat 1 tbsp Meyer lemon olive oil in a large skillet over medium-high heat.

Place salmon fillets skin-side down and cook for 4–5 minutes, until the skin is crispy and the salmon is mostly cooked through.

Flip and cook the other side for 2–3 minutes, until golden. Transfer salmon to a plate (it will finish cooking in the glaze).

Cook the Glaze

In the same skillet, reduce heat to medium. Add remaining 1 tbsp Meyer lemon olive oil and Blackberry Ginger Balsamic Vinegar. Simmer for 1–2 minutes, stirring, until slightly thickened.

Return salmon to skillet. Spoon the sauce over the fillets and cook another 1–2 minutes until salmon is glazed and just cooked through.

Transfer salmon to plates, drizzle with extra pan sauce, garnish with parsley, and serve with lemon wedges.

Serving Suggestions

Pair with roasted asparagus or sautéed spinach.

Serve over a bed of herbed couscous, wild rice, or creamy polenta.

For a summery touch, scatter a few fresh blackberries on top before serving.