13 Comments

  1. Carol

    Although I am not a fan of fish, my husband is & he loved this recipe. I made oven baked Jo-Jo’s & steamed veggies along with the salmon, it was a very big hit. :-)

  2. Joan Teitelman

    Elise! This is a favorite of mine (in fact, I’m the 1st comment listed).

    Luckily I printed out the original recipe for my recipe file. I have to tell you that one of the things I love about the original recipe: The halved lemons caramelize in the oven – providing a beautiful presentation which is different and impressive.

    Baking for 6-8 minutes in the stove is not a big deal…and believe me, I’m a home cook with little time.

    Now….if it only hadn’t decided to be i the 80s today in nyc – I’d be turning on the oven tonight. Not now…..but soon.

    Thanks again for all you do for us!

    JT

  3. Tom Hammer

    Oh. My. God. Bless you Elise Bauer… you are a gift from God.

  4. Priya

    I love your recipes! How do you make sure that there aren’t any of those small salmon bones? From your recipes you know *a lot* about fish and seafood — looking forward to learning more about this!

    If you’re interested, consider a separate post on how a home cook can prep salmon. I love food blogs and this is one of those small details isn’t mentioned, especially with good photos.

  5. Sandy S

    This is an easy quick recipe! We had it earlier today with ribbons of rainbow chard and little wedges of zucchini in place of the spinach (for no other reason than that was what I had enough of on-hand). I let the glaze get too reduced but was able to add a little apple cider back in, to get the right consistency for pouring. I served it with soy sauce, season rice vinegar and lemon slices along with a variety of GF rice crackers available at the table and apple cider to drink. It is all gone, which I consider a sign of success! Will be great to have this recipe in mind for any piece of salmon that might be bland or less flavorful, for whatever reason. I am one of those people who general thinks salmon is best when the least is done to it, i.e. salt, pepper and perhaps a slice of onion and/or lemon. But, this recipe makes a very nice change-up and it will be done again!

  6. shawn

    Make it healthier – deglaze the pan that produced the salmon (use a little wine, lemon juice whatever) and then add the spinach and wilt. Butter makes it better – but is an unnecessary addition of fats.

    • CM

      Butter is a good fat, esp. organic or raw! Your body needs it. Think of what they ate on farms a century ago…cream, butter, eggs…few people were obese. It’s the over consumption of processed foods and processed sugar (in part) that are causing problems today.

      Love this recipe, Elise!

      • Elise

        Thanks CM! And I hear you about butter. :-)

  7. amy

    Excellent recipe that allowed us to eat within 15 minutes of getting started. I didn’t have any honey so used maple syrup which worked beautifully. The dish was equally gorgeous to look at and a delight to eat. Thank you!

  8. Sandy S

    Looking forward to trying this recipe! Might also find some other uses for the honey and apple cider glaze. Like on acorn squash or quinoa or for dipping sweet potato fries?

    • Elise

      Hi Sandy, all sound like great ideas!

  9. Kim

    Intended to use this on Salmon but only had Shrimp on hand. My kids LOVED it! I will definitely use this recipe again. :)

  10. joan

    I LOVED this recipe. Want to make for friends (and myself many times over). Here’s my question: To cut out the fish aroma from top of stove cooking step…do you think the “searing” step could be achieved on the grill and then transferred to the oven? This one’s definitely a keeper, Elise. P.S. I’m willing to brave the cold in the winter for this one. :) BTW – The carmelized lemon looked spectacular when serving. What a nice – professional – touch!

    I think the grill is a great idea. ~Elise

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