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. 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. Let it sit for 5 minutes, then turn the salmon pieces over and let sit for another 5 minutes in the glaze. 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. Sprinkle salmon with lemon juice. Lower the heat to medium. Cook for 3 to 5 minutes until the salmon is just barely cooked through. Cover with foil to keep warm. 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. Links: Sake Ginger Glazed Salmon Hoisin Glazed Salmon Miso Glazed Salmon
