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!

Saturday, August 6, 2016

Pan-Roasted Salmon with Apricot-Chile Glaze

Pan-roasting salmon is one of the easiest—and tastiest—ways to prepare this flavorful and nutritious fish. A few minutes on the stovetop, a couple minutes in the oven, done.

A simple sweet and spicy glaze kicks up the finished dish a notch or two. And it’s just as easy as the fish.

So the theme here? Big flavor. Big nutrition. Little effort. Little time. And everything to feel good about.

Serves 2

  • 1 tbsp unsalted butter
  • 1 small serrano chile, finely chopped
  • 1 tbsp finely chopped shallot
  • 1/3 cup apricot preserves
  • 1/4 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
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.
  3. Add the apricot preserves, chile flakes, and water and season with salt. Reduce the heat to low and cook until the preserves melt and the glaze slightly thickens, 5-6 minutes. Remove from the heat and cover.
Chile and Shallot
Glaze Beginning to Cook 
Apricot-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
After Turning
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 Apricot-Chile Glaze


  1. Oh just woww! This looks so good - Thanks for sharing on the What’s for Dinner link up

  2. This sounds and looks delicious! Thanks for a new idea on flavoring salmon!