I really love this recipe because – with only 4 ingredients (!) – it’s truly quite effortless.
At the same time though, the flavors in this salmon dish are really special and polished.
Impressive enough, I think, for company and entertaining.
What’s better than an elegant- and complex-tasting dish that’s actually a breeze to make?
Here are the four ingredients you’ll need.
Begin by preheating the oven to 350 degrees F.
Next, prepare your apple cider glaze.
I love this glaze because it requires one ingredient: apple cider.
But it tastes special because as it cooks down and reduces, the cider becomes the perfect syrup-like topping for salmon.
It also becomes very sweet, a tasty contrast to the savory, herb-crusted salmon.
And the apple flavor becomes concentrated.
Just grab a small saucepan, add some fresh apple cider, and bring it to a light boil.
Reduce the heat to a simmer, checking back every couple of minutes to stir with a wooden spoon.
After about 25 minutes, the cider will reduce and become thick, like a syrup.
When this happens, turn off the heat and immediately pour the cider glaze into a bowl to allow it to cool. This is an important step because if you leave the syrup in the hot pan, it will continue to cook and may become too thick and gooey.
As the cider is simmering away, grab some fresh rosemary.
Grasp the top of a sprig in one hand, then run the other hand down the sprig, pulling all the rosemary from the stem.
Then pile it up and run your knife in every direction, chopping up the rosemary into tiny bits.
Next, arrange the salmon fillets, skin-side-down, on a parchment-lined baking sheet.
If you can get it, wild salmon is best. You’ll be able to see the difference between farmed and wild salmon because wild salmon always has a vibrant, really deep pink color. You can really taste the difference too.
Salmon (wild or farmed) is also a superfood with many health benefits. Salmon has a full day’s supply of immunity-boosting and anti-aging Vitamin D. Plus tons of Omega-3 fatty acids, which offer strong heart health protection, boost memory, and help promote healthy and smooth skin and hair.
Drizzle some extra virgin olive oil all over the top of the salmon, and season thoroughly with salt and pepper.
Sprinkle the chopped rosemary all over the tops of the salmon.
Then roast the fish in the oven until it’s firm to the touch.
The fish should be cooked on the outside while remaining moist on the inside.
Then serve up the salmon and drizzle plenty of the cider glaze over the top just before eating.
It’s crazy how one herb (rosemary) and one key ingredient (apple cider) can make roasted salmon taste so special.
The concentrated apple flavor and the sweetness of the cider taste wonderful with the salty, herb crusted salmon.
An impressive, effortless dish – - the best of both worlds!
Here is the complete, printable recipe:
- Serving size: 2
- Calories: 272
- Fat: 14.3g
- Saturated fat: 2.1g
- Trans fat: 0g
- Carbohydrates: 15.2g
- Sugar: 13.5g
- Sodium: 347mg
- Fiber: .7g
- Protein: 22.2g
- Cholesterol: 50mg
Prep: 5 minutes
Cook: 25 minutes
Yield: 2 servings
- 1 cup apple cider
- 2 4-ounce wild salmon fillets, bones removed
- 1 tablespoon extra virgin olive oil
- 2 teaspoons fresh rosemary, chopped
- Salt and freshly ground black pepper
- Preheat the oven to 350 degrees F.
- To a small saucepan, add the apple cider and bring it to a light boil. Reduce the heat to a simmer, stirring often with a wooden spoon. After about 25 minutes, the cider will reduce and become thick, like a syrup. Turn off the heat and immediately pour the cider glaze into a bowl to allow it to cool.
- Meanwhile, arrange the salmon, skin-side-down, on a parchment-lined baking sheet. Drizzle the olive oil all over the top of the salmon and season with salt and pepper. Sprinkle the chopped rosemary all over the tops of the salmon. Roast until firm, about 15-20 minutes (ideally, salmon should be cooked on the outside while still moist on the inside).
- Transfer salmon to serving plates and drizzle the cider glaze all over the top of the salmon.