Sweet and Spicy Glazed Salmon Recipe
Oven-baked Sweet and Spicy Glazed Salmon Recipe is light, comes together quickly and with an elegant presentation is perfect for a gourmet weeknight dinner for two
Servings: 2
Ingredients
- 2 tablespoons sweet and spicy pepper jelly divided or use another jelly of choice see glaze variations section for inspiration.
- 1 ½ tablespoons extra virgin olive oil
- 1 ½ tablespoons apple cider vinegar
- 1 shallot cloves, minced or thinly sliced (about 1 tablespoon)
- 1 teaspoons table salt divided
- ¼ teaspoon pepper divided
- 2 - 6 to 8 - ounce Salmon Fillets , skin-on, 1 to 1½ inches thick
- ¼ teaspoon cayenne pepper
Mixed Greens Salad
- 4 ounces mixed greens 3 cups
- ⅓ cup snap peas sliced into ½ inch pieces
- ⅓ cup cherry tomatoes quartered
- A few sprigs of fresh mint julienned – cut into thin slices
- 2 ounces Manchego cheese or sharp cheddar, grated
- Toasted or caramelized nuts optional
Instructions
For pepper vinaigrette:
- Whisk 1 tablespoon jelly, oil, vinegar, shallot, ¼ teaspoon salt, and ⅛ teaspoon pepper together in large salad bowl; set aside.
For Glazed salmon
- Adjust your oven rack to lowest position, line a rimmed baking sheet with parchment paper for easy clean up. Now place rimmed baking sheet on the oven rack, and heat the oven to 500 degrees. For prepping the fish, make 4 or 5 shallow cuts about 1 inch apart along skin side of each piece of salmon, being careful not to cut into flesh.
- Meanwhile, pat salmon dry with paper towels. Sprinkle salmon with ½ teaspoon salt and remaining ⅛ teaspoon pepper. Whisk cayenne and remaining ⅛ cup pepper jelly and ½ teaspoon salt together in bowl. Brush jelly mixture all over salmon.
- Reduce oven to 275 degrees and remove baking sheet. Place salmon skin side down on parchment lined baking sheet. Roast until thickest part of fillets registers 125 degrees, 9 to 13 minutes.Remove from the oven. Using fish spatula, remove skin from the fillet, if desired. Move fish to a serving platter.
Toss Salad
- Add mixed greens, cherry tomatoes, snap peas, and a generous amount of mint and grated cheese to the salad bowl and toss with pepper vinaigrette. Serve with glazed salmon.