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

Ingredients

• 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

Preparation

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