Apple Cider-Glazed Salmon

Name: Apple Cider-Glazed Salmon
Prep time: 10 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon canola oil; 4 salmon fillets, skin removed, at room temperature; u2028Kosher salt and freshly cracked black pepperu2028; 1 cup apple cider; 2 teaspoons shallots, mincedu2028; 2 tablespoons honeyu2028; 1 tablespoon whole-grain mustard; u00bc cup creme fraiche; u2028Apple cider vinegar, as needed; u20282 tablespoons fresh tarragon, chopped; 2 tablespoons fresh mint, chopped; u20282 tablespoons chives, chopped; u2028u00bd small jalapeu00f1o, thinly sliced

By Leslie Blythe Salmon Roasting, Sautéing

November 6, 2023

This Apple Cider-Glazed Salmon is absolutely delicious. The apple cider glaze is made with apple cider vinegar, honey, and Dijon mustard, which adds a touch of sweetness and acidity that complements the salmon perfectly.

Prep: 10 mins
Cook: 20 mins
Yields: 4 Servings

Ingredients

2 tablespoons unsalted butter

1 tablespoon canola oil

4 salmon fillets, skin removed, at room temperature

 Kosher salt and freshly cracked black pepper 

1 cup apple cider

2 teaspoons shallots, minced 

2 tablespoons honey 

1 tablespoon whole-grain mustard

¼ cup creme fraiche

 Apple cider vinegar, as needed

 2 tablespoons fresh tarragon, chopped

2 tablespoons fresh mint, chopped

 2 tablespoons chives, chopped

 ½ small jalapeño, thinly sliced

Directions

1Preheat the oven to 300° F. Fit a baking sheet with a wire rack.

2In a medium sauté pan, heat the butter and canola oil over medium heat. Season the salmon with salt and pepper on both sides and cook on one side until light golden brown, 2 to 3 minutes. Flip the fillets, then add the apple cider and shallots and raise the heat to medium high to bring the liquid to a simmer. Cook the fish another 2 minutes, then gently remove the fillets to the rack and transfer to the oven. Bake 8 to 10 minutes for medium rare.

3Meanwhile, continue simmering the pan sauce over medium-low heat, whisking often, until slightly reduced, about 2 minutes. Whisk in the honey and mustard and continue to simmer until slightly reduced, 2 to 4 minutes more. Whisk in the creme fraîche and simmer, whisking often, until the sauce is thick and glossy and coats the back of a spoon, 3 to 5 minutes more. Taste and adjust the seasoning, adding apple cider vinegar as desired.

4Transfer the salmon to serving plates and spoon the sauce over the fish. Garnish with the tarragon, mint, chives and jalapeño.

Recipe adapted from The Kitchen, Food Network, by Geoffrey Zakarian.

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