Seared Salmon with Peach Cider Glaze
During the warmer months, I love pairing a simple seared salmon dish with a bright and fresh salad. This recipe features seasoned salmon fillets that are seared then cooked in a peach cider glaze. The marinade is sweet, yet tangy, and is so delicious over salmon, grilled chicken or your favorite protein.
I love to serve this with a heirloom tomato salad topped with burrata, olive oil, flakey salt and basil.
Peach Cider Glaze
Peach cider vinegar has been a pantry staple of mine for the last few months. I love to use it in marinades or salad dressing for a sweet yet tangy kick. When cooked down with the maple syrup, if thickens into a delicious glaze that pairs so well with the seared salmon.
If you’re looking for more ways to use it, here are a few other recipes-
Ingredients you’ll need for peach cider salmon
- Salmon fillets- simply seasoned with paprika, garlic powder, salt & pepper
- Olive oil- to cook the salmon
- Peach cider vinegar
- Maple syrup or honey
- Dijon mustard
- Garlic
- Salt & pepper
- Fresh cilantro to top
- Start by heating a skillet with olive oil
- Season the salmon fillets with paprika, garlic, salt & pepper. Sear the salmon on both sides for about 5 minutes, until browned. Remove the salmon from the pan and discard using a paper towel to wipe it clean
- Combine the peach cider vinegar together with the maple, mustard, garlic and salt & pepper.
- Place the salmon fillets back into the pan and pour the marinade on top. Let the sauce simmer on low until it thickens, then spoon it over the fish
- Garnish with fresh parsley or cilantro for a pop of color
Ways to serve your salmon
For an easy side dish, I like to throw together a tomato burrata salad. Here’s what you’ll need-
- Tomatoes- I love using heirloom tomatoes
- Burrata
- Olive oil
- Flakey salt
- Basil
That’s all! Simply layer the tomatoes on a plate and top with the burrata. Give it a drizzle of olive oil, flakey salt and top with chopped basil.
Here are a few other side dishes to pair with the salmon-
This dinner comes together in under 30 minutes and is packed with flavor. I know you guys are going to love it!
Other summer recipes to try:
Lemon Herb Marinated Feta
Summer Green Pasta Salad
Tofu and Veggie Summer Rolls
Seared Salmon with Peach Cider Glaze
Ingredients
- 4 salmon fillet 4 oz each
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Peach Cider Glaze
- 1/3 cup peach cider vinegar
- 2 1/2 tbsp maple syrup or honey
- 1 tbsp dijon mustard
- 2 cloves garlic crushed
- Salt & pepper
- Fresh cilantro to top
Tomato Burrata Salad
- 2-3 heirloom tomatoes, thinly sliced
- Burrata, 8 oz
- Olive oil
- Flakey salt
- Fresh basil
Directions
- Combine the peach cider vinegar with the maple syrup, mustard, garlic and salt & pepper in a bowl. Whisk together then set aside.
- Season the salmon fillets with the paprika, garlic powder, salt & pepper, then lightly drizzle each fillet with olive oil.
- Heat a skillet on medium heat with about 2 tbsp of olive oil. Sear the salmon fillets for about 5 minutes per side, until browned. Remove the salmon from the pan, and soak up the excess oil using a paper towel.
- Place the salmon fillets back into the pan on a medium/low heat and pour the marinade over the top. Let the glaze simmer until it's thickened, for about 5 minutes. Spoon the sauce over the salmon, and garnish with fresh cilantro once done.
- For the tomato salad, thinly slice the tomatoes and layer them on a plate. Top with flakey salt, a drizzle of olive oil, burrata and fresh basil.
Ratings and Reviews
write a review