Prep 5 mins
Cook 18 mins
This is my favorite salmon recipe, I found it in my Cooking Light magazine...*delicious*!
- 1⁄3 cup apple jelly
- 1 tablespoon chopped chives
- 2 tablespoons prepared horseradish
- 1 tablespoon vinegar (any)
- 1⁄2 teaspoon salt, divided
- 4 (6 ounce) salmon fillets, 1 inch thick, skinned
- 1⁄4 teaspoon pepper
- 2 teaspoons olive oil
- Preheat oven to 350°F.
- Combine apple jelly, chives, horseradish, vinegar,and 1/4 tsp salt, stirring well with whisk.
- Sprinkle salmon with 1/4 tsp salt and pepper.
- Heat oil in large nonstick skillet over medium heat.
- Add salmon, and cook 3 minutes. Turn salmon over; brush with half of apple mixture.
- Pour salmon and juices into baking dish; bake at 350°F for 7 minutes and turn fillets over and brush with mixture again. Bake 7 more minutes.
Served this to dinner guests tonight and it got great reviews. This had wonderful, but not overwhelming flavor. Great recipe for Salmon. Found it in my Best of Cooking Light cookbook and was thrilled that it was already posted. Thanks!
I didn't really do this as directed, so will just comment. I used peach/raspberry spreadable fruit, and didn't have any chives so subbed parsley. It was a nice combination of sweet/sour/spicy. Next time I will use more horseradish as I was a bit skimpy with it. I had one big fillet, about 300 grams (10 oz or so). It was about an inch thick, but I felt the cooking time here was much too long, it was almost fully cooked after the 6 minutes on the stove (I used a cast iron grill pan that was very very hot). So I really only left it in the oven for maybe 8 minutes total. Therefore I didn't really get much of a 'crust' which was a shame. It was delicious, nevertheless (and not overcooked!). Thanks for posting this recipe, even if I only used it for inspiration.
This was the easiest and most moist salmon ever!! The first time I left it out of the oven and just used the pan but it did not get the nice crusty finish that we just loved!!