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.
Honey Apple Cider Glazed Salmon
- 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
- 2 teaspoons lemon juice
- 1 tablespoon butter
- 8 ounces fresh baby spinach
- Freshly ground black pepper
- Lemon slices for garnish
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.
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.
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.
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.
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.
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.
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.
Inspired by a recipe in the Boston Globe on a story about Irish Chef Kevin Dundon, of Dunbrody Country House in County Wexford.