Jelly Glazed Salmon

Name: Jelly Glazed Salmon
Total time: 20 min
Yield: 1 serving
Ingredients: 1 salmon fillet; 2 tbsp jelly (any flavor); Salt and pepper to taste; 1 tsp olive oil

Prev List Next

AI-generated image

20 minTotal time

EasyDifficulty

300kcal / serving

Ingredients

For 1 serving

servings

1 salmon fillet
2 tbsp jelly (any flavor)
Salt and pepper to taste
1 tsp olive oil

Ingredient substitutions

Jelly Use an equal amount of fruit preserves, stirring them smooth before mixing with the oil.
Olive oil Use the same amount of neutral vegetable oil.
Salmon fillet Use an equal-sized trout fillet; its thinner shape may cook more quickly.

Nutrition per serving

Estimated values for 1 serving, 300 kcal

Protein25 g

Carbohydrates17 g

Fat13 g

Fiber 0 g · Sugar 15 g · Sodium 450 mg

PDF Find nearby

A unique twist on classic salmon, this Jelly Glazed Salmon recipe combines the sweetness of jelly with the savory flavors of salmon for a delightful dish.

Main Dish

Steps

Preheat the oven to 375°F (190°C).
Season the salmon fillet with salt and pepper.
In a small bowl, mix the jelly with olive oil to create a glaze.
Place the salmon on a baking sheet lined with parchment paper.
Brush the jelly glaze over the salmon fillet.
Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through.
Serve hot and enjoy!

Tips for Jelly Glazed Salmon

The glaze should look glossy and lightly tacky; watch closely near the end, since sugary jelly can darken quickly.
A thin fillet may finish sooner than a thick one, so use the flaky, opaque center as your doneness cue rather than relying only on the timer.
Line the baking sheet with parchment and use a thin spatula to help lift the glazed fillet without breaking it.

Drink pairing

A dry rosé
Its bright fruit and crisp finish complement the jelly's sweetness without overwhelming the salmon.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the glaze may become stickier after chilling.