Recipe courtesy of Keri Glassman

Raspberry Salmon

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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24 fresh raspberries

1/2 cup balsamic vinegar

1 teaspoon grated orange peel

4 teaspoons freshly squeezed orange juice

2 teaspoons honey

Splash of red wine

Olive oil cooking spray, for coating the skillet

4 skinless salmon fillets (each approximately 4 ounces in size), preferably wild

Steamed asparagus, for serving


  1. Mash the raspberries and vinegar with a fork in a small bowl. Stir in the orange peel, orange juice, honey and wine until combined. Set aside. 
  2. Coat a nonstick skillet with the cooking spray and place over medium heat. Cook the salmon until cooked through, about 4 minutes per side. Set aside. 
  3. Remove the skillet from the heat and carefully wipe away any liquid with a paper towel. Return the skillet to medium heat and add the reserved raspberry mixture. Stirring constantly, cook until just thickened, about 2 minutes. 
  4. Pour the sauce over the salmon and serve with asparagus on the side.