Honey Glazed Salmon Recipe with the addition of apple cider for a delicious caramelized flavor.
The original recipe was from a story in the Boston Globe about a country house in Ireland.
Then pour that glaze over the raw fillets and let them marinate in it for a bit.
Elise Bauer
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.
you’re able to always easily remove the skin before serving, if you want.
Elise Bauer
(We love the salmon skin, it’s like salmon bacon!)
The fillets will continue to cook in their own heat for a minute or two.
Let cool for a minute.
Elise Bauer
Pour the honey cider glaze over the salmon.
Heat olive oil in a large skillet on medium-high.
(It helps to use a relatively stick-free pan like hard anodized aluminum.)
Elise Bauer
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.
Elise Bauer
As you cook the fish, brush the sides of the fillets with some of the glaze.
Turn the salmon fillets over (now skin-side down) and brush with the remaining honey cider glaze.
Sprinkle salmon with lemon juice.
Elise Bauer
Lower the heat to medium.
Cook for 3 to 5 minutes until the salmon is just barely cooked through.
Remove the pan from heat.
Elise Bauer
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.
In a separate large skillet, melt the butter over medium-high heat.
Add the baby spinach to the pan.
Cook for a minute.
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.
Links:
Sake Ginger Glazed Salmon
Hoisin Glazed Salmon
Miso Glazed Salmon
