Before you cook
Before you start Equipment you'll need
- Small saucepan — Used to melt butter and combine with honey to create the glaze that adds flavor and helps toppings adhere
- Baking sheet — Provides flat surface for even heat distribution and prevents salmon from sticking during roasting
- Parchment paper — Prevents salmon from sticking and makes cleanup easier
- Meat thermometer — Ensures salmon reaches safe internal temperature of 145°F without overcooking, which would dry out the fish
- Sharp knife — Allows clean cuts through salmon without tearing delicate flesh, important for even cooking and presentation
- Cutting board — Provides stable surface for safely slicing salmon and prevents cross-contamination
Ingredients
Instructions
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Preheat oven and prepare baking sheet
Preheat oven to 425°F and line a baking sheet with parchment paper.
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Prepare the apples
Core and dice the apples into 1/4-inch pieces, leaving skin on.
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Combine glaze ingredients
In a small saucepan, combine diced apples, apple cider vinegar, honey, minced garlic, and thyme.
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Cook the apple glaze
Cook the apple mixture over medium heat for 5-6 minutes, stirring occasionally, until apples are slightly softened.
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Finish the glaze
Remove from heat and stir in Dijon mustard and butter until melted and combined.
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Season the salmon
Pat salmon fillets dry and season both sides with salt and pepper.
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Prepare salmon for baking
Place salmon on the prepared baking sheet and brush tops with olive oil.
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Add the glaze
Spoon the apple glaze evenly over each salmon fillet.
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Bake the salmon
Bake for 12-15 minutes, or until salmon flakes easily with a fork and internal temperature reaches 145°F.
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Rest the salmon
Remove from oven and let rest for 2 minutes before serving.
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Garnish and serve
Garnish with fresh chopped parsley before serving.
Chef's notes
Serve immediately while the apple glaze is warm and fragrant for best flavor and texture
Pairs beautifully with roasted vegetables or wild rice pilaf
Can be prepared up to 1 hour ahead; reheat gently in a 300°F oven for 5-7 minutes before serving
For a sweeter glaze, substitute honey for half the maple syrup
Store cooked salmon covered in refrigerator for up to 2 days before serving