Salmon with Raspberry Glaze
Elevate your dinner table with this Salmon with Raspberry Glaze, a stunning blend of savory and sweet flavors that’s as easy to prepare as it is impressive to serve. Fresh salmon fillets are seared to golden perfection, then brushed generously with a vibrant homemade glaze made from ripe raspberries, honey, and a tangy splash of balsamic vinegar. Infused with Dijon mustard and garlic for an extra layer of complexity, this dish is finished in the oven to achieve tender, flaky salmon with a beautifully caramelized coating. Perfect for a weeknight meal or a dinner party centerpiece, this recipe comes together in just 25 minutes and is garnished with fresh thyme for a touch of elegance. Bursting with flavor and packed with omega-3s, this irresistible salmon recipe is sure to delight both your palette and your guests!
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 1 cup fresh raspberries
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sprigs fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil and lightly grease it with olive oil.
Rinse the salmon fillets under cold water and pat them dry with paper towels. Lightly season both sides with salt and pepper, then set them aside.
In a medium saucepan over medium heat, combine the fresh raspberries, honey, balsamic vinegar, and Dijon mustard.
Using a wooden spoon or fork, gently mash the raspberries as the mixture heats, allowing it to become a slightly thickened glaze. Cook for 5-7 minutes, stirring occasionally. Remove from heat and strain the glaze through a fine mesh sieve to remove seeds for a smoother consistency, if desired.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Mince the garlic and sauté it until fragrant, about 30 seconds.
Sear the salmon fillets in the skillet, skin side down first, for 2-3 minutes per side, until browned and crispy.
Transfer the seared salmon fillets to the prepared baking sheet. Brush each fillet generously with the raspberry glaze.
Bake the salmon in the preheated oven for 8-10 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Remove the salmon from the oven and let it rest for 2 minutes. Garnish with fresh thyme sprigs, if desired, and serve warm.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 42.3 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 284 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
