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Seared Salmon Recipe


A wonderful mixture of Kitchen Kettle Pumpkin butter and seared salmon.


  • 2 salmon fillets, 8-10 oz. each
  • 2 Tbsp. Kitchen Kettle Pumpkin Butter
  • 2 Tbsp. pumpkin seeds, toasted, salted and chopped
  • 2 - 3 Tbsp. Olive Basin Extra Virgin Olive Oil
  • Salad and Dressing:
  • Fresh salad greens, choose your favorite
  • 4 oz. Kitchen Kettle Tomato Jam
  • 2 oz. Olive Basin Traditional Balsamic Vinegar
  • 1 Tbsp. Kitchen Kettle Dijon mustard
  • 4 oz. Olive Basin Extra Virgin Olive Oil
  • salt and pepper to taste


Season salmon with salt and pepper. Heat olive oil in a non stick pan. Carefully lay salmon top side down and cook for 2-3 minutes. Gently turn salmon to cook the bottom side. While the fish is cooking brush the top with a generous amount of Kitchen Kettle Pumpkin Butter and top with chopped pumpkin seeds. Finish salmon in oven for 6-8 minutes. Serve with fresh salad greens dressed with Kitchen Kettle Tomato Vinaigrette.

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