Raspberry Butter Sauce with Crispy Salmon and Salad Greens

Admittedly, Raspberry Butter Sauce walks a fine line between a sauce and a salad dressing. Drizzled over crispy, pan-seared salmon on a bed of greens, it is both of these things at once. The flavor is fruity and slightly sweet, balanced by a tangy zip of acidity from red wine vinegar and a pinch of sea salt. Add a few fresh raspberries to the salad and you have a perfect summer meal.

Compared with other types of fruit, raspberries are lower in sugar and they’re also loaded with fiber, vitamin C, manganese and antioxidants. Raspberries add a burst of sweet acidity to salads and are especially good with salmon and pork. In fact, this salad topped with Raspberry Butter Sauce would be equally delicious with slices of crispy grilled pork.

Straining the sauce through a fine mesh sieve is optional, but recommended if you want a silkier, lighter texture and a flavor that’s more tangy than sweet. You’ll only end up with a tablespoon or two of sauce/dressing, which is fine, because a little bit of the flavor goes a long way. This isn’t a sauce to drown a meal in. It’s one to drizzle lightly to bring a little taste of summer to your plate.

Servings: 2


  • 2 salmon filets, skin on
  • 1 tablespoon oil (for searing salmon)
  • 20 fresh raspberries (or fewer, for a flavor that is less sweet)
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons red wine vinegar
  • Pinch of sea salt (about 1/8 teaspoon)


Lightly salt both sides of the salmon.

Heat oil in a frying pan/cast iron skillet over medium-high heat until the oil is good and hot and starts to crackle a little. Place the salmon in the pan, skin side down, and cook until it is nicely browned and more importantly, no longer sticks to the pan, about 3 minutes. If you turn the fish too soon, it will stick and the skin will rip off, so be patient.

Flip the fish over and cook on the other side, about 3-5 minutes more for a filet that is 1 – 1 1/2 inches thick. If the middle is still not cooked enough for you after this amount of time, lower the heat a little and cover the salmon with a lid for a few minutes more.

To make the Raspberry Butter Sauce, blend the raspberries and melted butter in a blender until smooth.

Scrape into a bowl and mix in vinegar and sea salt. Optional: Strain the sauce through a fine mesh sieve set over a bowl, pressing down on the solids to push out the liquid. You’ll only end up with about 2 tablespoons of sauce/dressing.

Toss with greens and/or drizzle over the salmon.

About the Author

If you'd like to add an avatar to all of your comments click here!

27 thoughts on “Raspberry Butter Sauce with Crispy Salmon and Salad Greens”

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. OMG! Without even reading the recipe (there is one, right? lol)… I’m drooling!! Some of my favorite foods and I have to make this as soon as I go back and read past the heading…. BRB!!

  2. glad I just stocked my freezer w/salmon and am going raspberry picking tomorrow! yum!

  3. We’re going to try it! Looks soooooooooooooooooooooooooo delicious!

      1. Sure looks great! And BTW, the rooster in your blog at Cedar Park is a Chinese Silkie. We have one, Glory, she is sweet but gets henpecked a lot by the other chooks & ducks.

  4. Gotta love picking fresh rasberries from the backyard rasberrie bush. Makes me feel like a real hunter gatherer

  5. Don’t know if this is an appropriate place for this question, but wondering about the cooking of fat – tried atkins in the past and seem to remember talk of not over-cooking fat, eg on bacon, as it formed sugars? I have a bit of an aversion to the texture of bacon fat or chicken skin unless it’s cooked till it’s crispy or even burnt. Is this ok?

    I’m very new to primal, but completely sold on the science and logic of the whole concept (I’m from a science background) and 3 or 4 weeks in I genuinely feel like I’ve been given second chance at life!

    1. As long as you´re not burning anything I think it´s pretty ok.
      If you are afraid to overcook your bacon, try cooking it in the oven.

  6. Even though I just ate dinner and am totally sated… this recipe made me drool.

    I picked up some wild salmon earlier today, so I know what I’m making tomorrow! Thank you for such an awesome, easy summer recipe.

  7. Thanks for this awesome recipe Mark! I just started a 30 day Paleo Challenge and I think I’ll celebrate with this meal.

  8. This looks fantastic. I MUST make this ASAP! Thank you for the great idea, and for catering the recipe to those of us who aren’t into the sweet being too sweet! 🙂

  9. I prepared thsi dish for my family and they all loved it. A very tasty dish indeed. Another primal recipe that proves this is good eats!

  10. A tip for the salmon:

    Bunch up the salmon, skin up. Cut into the skin about 1/4 way through in segments all the way down the length. This will stop the skin from curling when cooking, and also make it cook faster.

    For an awesome way to cook it, search youtube for Ramsay’s crispy salmon.

  11. I made some slight variations on this. Followed the pan-seared salmon to a tee, except I sauteeed grape tomatoes and scallions in the oil first before adding the salmon. Since I’m not a huge fruit-and-meat fan, I improvised a creamy dill sauce with sour cream, mayo, fresh dill, and a splash of vinegar. That was my birthday dinner tonight!!

  12. I made a version of this on Wednesday. I grilled the salmon and we made a cauli/turnip/butternut squash mash and served with broccolli.
    The raspberry saucce was absolutely beautiful. I’m so glad I found this recipe. my family arnt Primal but they all enjoyed this meal

  13. I just thawed some king salmon last night and restocked fresh raspberries, too! I am SO making this tonight. Going to fry the salmon in my recently purchased grass-fed butter ghee! Yum!