Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Monday, December 2, 2013

Pan-Roasted Salmon with Fig-and-Chile Glaze

A balance of flavors is key to a great tasting, inviting dish. Sometimes that’s as simple as including two or more sweet, savory, salty, or spicy ingredients in a variety of combinations.

Here, it’s all about sweet and spicy. Fig preserves provide the fruity sweetness while hot chiles add the heat and flavorful spiciness. Cooked and blended together, they make a deliciously sticky sweet-and-spicy glaze for rich pan-roasted salmon.

Note: Don’t fear the chiles! The nutrition and health benefits of capsaicin—that wonderful chile pepper component that puts the kick (and goodness) into beautiful chiles—are widely recognized. Enjoy the spice—it’s good for you!

Serves 2

  • 1 tbsp unsalted butter
  • 1 habanero chile, finely chopped
  • 1 tbsp finely chopped shallot
  • 1/3 cup fig preserves
  • 1/2 tsp dried red chile flakes
  • 2 tbsp water
  • sea salt
  • 1 tbsp olive oil
  • 2 6-oz salmon filets (about 1 inch in thickest part), skin on 1 side
  • freshly ground black pepper
Glaze Ingredients
Salmon Filets
  1. Preheat the oven to 400° F.
  2. Heat a small saucepan over medium heat and melt the butter. Add the chile and shallot and cook, stirring frequently, 2 minutes.
Chile and Shallot in Butter
  1. Add the fig preserves, chile flakes, and water and season with salt. Reduce the heat to low and cook until the preserves begin to melt, 5 minutes. (Consistency will be slightly thick with a creamy texture.)
Glaze Beginning to Cook
Fig-and-Chile Glaze
  1. Heat an ovenproof skillet over medium-high heat and add the oil, swirling to coat. Season the salmon with salt and pepper and place flesh-side down in the pan. Cook until beginning to lightly char, 2-3 minutes.
  2. Turn the filets flesh-side up and brush with half the glaze. Place the pan in the oven and roast until the fish is just cooked through but still opaque in the middle, 3 minutes.
Salmon Beginning to Cook 
Salmon Ready to Roast 
Pan-Roasted Salmon
Transfer to a board or plate and brush with the remaining glaze. Let rest 3 minutes before serving.

Pan-Roasted Salmon with Fig-and-Chile Glaze


  1. Looks amazing! My MIL loves figs and chiles and we love anything to do with salmon. Can't wait to try it out! Thanks for sharing the recipe and linking up to What'd You Do This Weekend. Just wanted to let you know I will be featuring this later tonight on this week's linkup! Have a great night, pinning now!

    --Ashley @ PioneerMomma.com

  2. Ashley, thanks so much---the feature is much appreciated. Hope you enjoy the dish---my husband and I did!