sage butter cider glazed salmon
One Skillet Wonder for a Wednesday.
Yesterday, I barely did anything, and it was glorious. I started up on some dough for a little project I’m attempting, but otherwise I let the remaining hours be dictated by what I really wanted to do to reset after working the morning and this constant fight with burnout that I’m experiencing.
Case in point, the brain needs a break, the body needs more running (apparently, I’m around 30 miles again which I haven’t done in awhile), and the soul needs to feel fulfilled. If that means slowing down when I’m usually going 100 mph, so be it.
And if you need a quick feast on a sleepy weeknight, try this Sage Butter Cider Glazed Salmon. That crispy salmon skin should be enough to entice you. A simple pan sauce, a bit of garlic, and lots of crispy sage and rosemary comprise this wondrous single pan dish. Busy weeknight takeaway begone! In under 30 minutes you can get a luscious, fulfilling yet minimal ingredient dinner on the table.
Aaaaand, if you’re struggling with meal prep options, look no further. I love to whip up some wild rice and steamed broccoli to pack away for lunches throughout the week. Tastes just as dope for a few days after the initial serving. Score!
Slammin’ Salmon
Buy whatever kind of salmon you most prefer. Sockeye, coho, king, Atlantic, doesn’t matter. Shit, you could use arctic char if you’re feeling fancy.
Slice up the salmon and pat very dry with paper towels. I set my slabs on a cutting board with the towels overtop while I prep the rest of the components – wet salmon won’t crisp so well.
Season the fish with salt and pepper. Melt some butter and oil in a skillet, then crisp up that lovely skin. The fish will release easily when it’s properly cooked. Flip and heat for a couple more minutes to brown the flesh, then move off to a plate.
Pan Au Sauce-olate
Yeah, that was a stretch, I know.
Now, the magic sauce. In that same pan, brown some sage and rosemary leaves. Not only do these herbs garnish the dish beautifully once it’s done, but also infuse the sauce subtly with their woody flavorings.
Pull the leaves out of the pan, then throw in your garlic and apple slices. I use a honeycrisp apple, but gala or fuji are close seconds. Use what you can find, though maybe not red delicious. Such a misnomer since I think they’re kind of the least delicious in the apple family. But I digress.
Pour in your cider and white wine thereafter. Simmer for a bit to reduce and to soften the apples a bit more. Slide that fish back into the pan with the juices, baste until heated through, then eats it.
Any type of grain, or even mashed potatoes if you’d like, pair great with this salmon. I’d say a slurp of whatever wine you used in the sauce is a nice addition, too.
Some wine with your wine is never a bad idea, I don’t think.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Salmon worth its salt:
One Skillet Blistered Tomato Basil Salmon Marsala
Sheet Pan Honey Orange Salmon Bowls with Spicy Mayo
One Skillet Thai Basil Coconut Curry Salmon
Honey BBQ Salmon and Asparagus with Creamy Polenta
sage butter cider glazed salmon
Ingredients
- 1 lb salmon, sliced into 4 filets
- 3 tbsp butter
- 8-10 fresh sage leaves
- 3-4 rosemary sprigs
- 4 cloves garlic, smashed
- 1 large honeycrisp apple, sliced
- 1/2 cup apple cider
- 1/2 cup white wine
- wild rice, quinoa, or any grain, to serve
Instructions
- Pat the salmon very dry. Season with salt and pepper.
- Melt 1 tablespoon of butter with 1 tablespoon olive oil in a skillet over medium heat. Sear the salmon skin-side down for 5-6 minutes. Flip and cook 2-3 minutes longer until mostly opaque. Move to a plate.
- Melt the remaining 2 tablespoons of butter. Crisp the sage leaves and rosemary sprigs for 1-2 minutes, then remove.
- Toss in the garlic and apple slices. Cook 1-2 minutes until the garlic is very fragrant. Pour in the cider and wine. Bring to a simmer and cook, tossing the apples intermittently, until reduced slightly, about 4-5 minutes.
- Slide the salmon and any juices back into the skillet and baste with the sauce until warmed through. Divide onto plates and top with the crispy sage and rosemary, any any extra sauce.
