The key here is to make sure you get good-quality, fresh salmon. There's nothing worse that expecting a great piece of fish, only to have one fishy bite after another. Fresh fish shouldn't smell fishy at all...rather it should smell fresh and clean (or really not smell like anything at all).
Apricot-Horseradish Glazed Salmon
1/3 cup apricot jelly
1 Tbs chopped fresh chives
1 Tbs prepared horseradish
1 Tbs white wine vinegar
1/2 tsp kosher salt
4 (6-oz) salmon fillets, skin removed
1/4 tsp freshly ground pepper
2 tsp olive oil
Preheat the oven to 350. In a small bowl, whisk together the jelly, chives, horseradish, vinegar, and 1/4 tsp of the salt.
Heat oil in a large oven-safe skillet over medium heat. Sprinkle salmon on both sides with remaining salt and pepper. Lay in a single layer, being careful not to crowd, and cook for 3 minutes. Carefully flip the salmon fillets, and brush the tops with half the glaze.
Transfer the skillet to the oven and bake for 5 minutes, or until the meat flakes easily with a fork. Remove from oven and brush with remaining glaze. Serve immediately.
1/3 cup apricot jelly
1 Tbs chopped fresh chives
1 Tbs prepared horseradish
1 Tbs white wine vinegar
1/2 tsp kosher salt
4 (6-oz) salmon fillets, skin removed
1/4 tsp freshly ground pepper
2 tsp olive oil
Preheat the oven to 350. In a small bowl, whisk together the jelly, chives, horseradish, vinegar, and 1/4 tsp of the salt.
Heat oil in a large oven-safe skillet over medium heat. Sprinkle salmon on both sides with remaining salt and pepper. Lay in a single layer, being careful not to crowd, and cook for 3 minutes. Carefully flip the salmon fillets, and brush the tops with half the glaze.
Transfer the skillet to the oven and bake for 5 minutes, or until the meat flakes easily with a fork. Remove from oven and brush with remaining glaze. Serve immediately.
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