Honey Apple Cider Glazed Salmon

Quick and EasyGluten-FreeLow CarbSalmon

Honey Glazed Salmon Recipe with the addition of apple cider for a delicious caramelized flavor. Salmon fillets are cooked in a honey and apple cider glaze on stovetop, then served over fresh wilted spinach.

Photography Credit: Elise Bauer

Glazed Salmon Recipe

A lovely way to prepare salmon is with a simple glaze made with honey and apple cider. You might think that this honey glazed salmon combination would make the dish too sweet, but it just adds a delicious caramelized flavor to the fish.

Note that we’ve changed this glazed salmon recipe quite a bit from when we first posted it years ago. The original recipe was from a story in the Boston Globe about a country house in Ireland. That glazed salmon recipe required finishing the salmon fillets in the oven which isn’t at all necessary, especially for a home cook. No need to heat up the house with the oven, when you can easily cook the whole dish on the stovetop!

How to make Honey Glazed Salmon

First, make the glaze by boiling apple cider (or juice) and honey together until well reduced. Then pour that glaze over the raw fillets and let them marinate in it for a bit. Then cook the salmon fillets on the stovetop, while you baste with the glaze until done!

Serve the glazed salmon fillets over a bed of wilted baby spinach.

Apple Cider Honey Glazed Salmon

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Honey Apple Cider Glazed Salmon Recipe

  • Cook time: 25 minutes
  • Yield: Serves 4

You can make this recipe with skin-on or skinless salmon. If it's skin-on, the skin will help hold the salmon fillets together when you turn them over in the pan. You can always easily remove the skin before serving, if you want. (We love the salmon skin, it's like salmon bacon!)

The salmon should just be barely cooked through, still a little translucent in the center, when you remove the pan from the heat. The fillets will continue to cook in their own heat for a minute or two. You can always return to the pan if the salmon is not quite cooked enough, but you can't go back if you've (sadly) overcooked the fish.


  • 1/2 cup unfiltered apple juice or apple cider (not hard cider)
  • 1 1/2 tablespoons honey
  • 4 salmon fillets (6 ounces each)
  • 1 tablespoon extra virgin olive oil
  • Salt
  • 2 teaspoons lemon juice
  • 1 tablespoon butter
  • 8 ounces fresh baby spinach
  • Freshly ground black pepper
  • Lemon slices for garnish


1 Make apple cider honey glaze: Put the apple cider and honey in a small shallow pan on medium high heat. Let it come to a boil and boil it until the mixture reduces by about half, leaving you with a little more than 1/4 cup of glaze. Let cool for a minute.

2 Let raw salmon fillets sit in prepared glaze: Arrange the salmon fillets (skin-side down, if using skin-on salmon fillets) in a rimmed dish large enough to fit all of the fillets in a single layer. Pour the honey cider glaze over the salmon.

Let it sit for 5 minutes, then turn the salmon pieces over and let sit for another 5 minutes in the glaze.

3 Place fillets in hot pan flesh side down: Heat olive oil in a large skillet on medium-high. (It helps to use a relatively stick-free pan like hard anodized aluminum.) Sprinkle the flesh side of the salmon fillets with salt.

Place the fillets flesh side down (skin-side up) in the hot pan. Cook for 2 minutes on medium high heat.

As you cook the fish, brush the sides of the fillets with some of the glaze.

4 Turn fillets over so flesh side up: Turn the salmon fillets over (now skin-side down) and brush with the remaining honey cider glaze.

Sprinkle salmon with lemon juice. Lower the heat to medium. Cook for 3 to 5 minutes until the salmon is just barely cooked through.

5 Brush the cooked fillets with remaining pan glaze: Remove the pan from heat. Some of the glaze should have caramelized in the pan. Use a pastry brush to brush any pan juices over the top of the fillets.

Cover with foil to keep warm.

6 Wilt baby spinach: In a separate large skillet, melt the butter over medium-high heat. Add the baby spinach to the pan. Cook for a minute.

When the spinach begins to wilt, use tongs to turn the leaves over in the pan to help coat the leaves with a little butter.

Sprinkle with salt and pepper. Continue to cook a minute or two more until the spinach is wilted.

7 Serve: To serve, divide the spinach among 4 plates. Arrange a piece of salmon to the side or on top and garnish with a slice of lemon.

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Inspired by a recipe in the Boston Globe on a story about Irish Chef Kevin Dundon, of Dunbrody Country House in County Wexford.


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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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16 Comments / Reviews

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Did you make it? Rate it!

  1. Michael

    Tasted amazing. I tried it with chicken and it also taste amazing


  2. 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. :-)


  3. 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!



    Show Replies (1)
  4. Tom Hammer

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


  5. 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.

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