A lovely way to prepare salmon would be using a simple glaze made with honey and apple cider. You may think that this honey combination would make the dish too sweet, but it merely adds a delicious caramelized flavor to the fish. This recipe might look a bit complicated, but it’s really simple; follow the instructions.

Ingredients

• ½ cup unfiltered apple cider (or apple juice)

• 1 ½ Tbsp honey

• 4 salmon fillets (about 6 oz each)

• 1 Tbsp extra-virgin olive oil

• 2 tsp lemon juice (about ½ lemon)

• 1 Tbsp butter

• 8 oz fresh baby spinach

• Salt and freshly ground black pepper, to taste

• Lemon slices, for garnish

Instructions

1. Make the Glaze

• In a small saucepan, combine apple cider and honey.

• Bring to a boil over medium heat, then reduce until it’s about half the original volume (a little over ¼ cup).

• Remove from heat and let cool slightly.

2. Marinate the Salmon

• Place salmon fillets in a shallow dish, skin side down if applicable.

• Pour the glaze over the salmon. Let sit for 5 minutes, flip the fillets, and marinate for another 5 minutes.

3. Cook the Salmon

• Heat olive oil in a nonstick skillet over medium-high heat.

• Place salmon fillets flesh-side down and sear for 2 minutes.

• Brush with glaze, then flip (skin-side down) and brush again.

• Reduce heat to medium and cook for 3–5 minutes, until the salmon is just cooked through.

• Brush with the caramelized glaze from the pan, then cover loosely with foil to keep warm.

4. Cook the Spinach

• In a separate skillet, melt butter over medium heat.

• Add spinach and toss with tongs until just wilted, about 1–2 minutes.

• Season lightly with salt and pepper.

5. Serve

• Plate the salmon alongside the spinach.

• Drizzle any remaining glaze over the fish.

• Garnish with lemon slices and freshly cracked black pepper.

Make-Ahead and Storage

• Make Ahead: The honey-cider glaze can be prepared up to 3 days in advance. Store in an airtight container in the refrigerator and bring to room temperature before using.

• Refrigeration: Cooked salmon can be refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet over low heat or enjoy cold on a salad.

• Freezer: While salmon can technically be frozen, this dish is best enjoyed fresh due to the delicate texture of the fish and the fresh spinach side.

Enjoy your Honey Glazed Salmon with Apple Cider, a delightful blend of sweet, tangy, and savory flavors!