Honey Apple Cider Glazed Salmon

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.

  • Cook time: 25 minutes
  • Yield: Serves 4


  • 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.

Making glaze for honey glazed salmon

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.

marinating salmon filets for honey glazed salmon recipe marinating salmon filets skin side up for honey glazed salmon recipe

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.

how to cook honey glazed salmon on stovetop

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.

How to cook glazed salmon recipe on stovetop

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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Michael

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

  • 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. :-)

  • 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!


  • Tom Hammer

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

  • 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.

  • 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!


  • 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!

  • 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!

  • 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?

  • Kim

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

  • 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