Pioneer woman apple cider glazed salmon is an easy dinner of center-cut salmon brushed with a sweet-savory cider glaze, ready in 45 minutes. That makes it a go-to for fall weeknight dinners, date nights or dinner parties, since the glaze and vegetables come together while the fish roasts.
The glaze has to reduce until it turns syrupy, because skipping that step leaves you with a watery coat that slides right off the salmon. If you give it the full 15 minutes over medium-high heat, you end up with a thick, caramelized finish that sticks.
Most glazed salmon uses maple or honey, but this version swaps in apple cider and brown sugar for a warmer, more autumnal flavor. Since the potatoes and green beans steam alongside and finish in garlic butter, you get a full dinner in one go.
Pioneer Woman Apple Cider Glazed Salmon
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings25
minutes20
minutes937
kcalFlaky roasted salmon under a glossy, caramelized cider glaze, served with tender steamed potatoes and crisp green beans.
Ingredients
Vegetable oil, for the baking dish
1 c. apple cider
2 tbsp. packed dark brown sugar
2 tsp. soy sauce
1 1/2 tsp. freshly grated ginger (from a 3/4-inch piece)
1/4 tsp. paprika
5 garlic cloves, grated
6 tbsp. salted butter
Juice of 1 lemon
1 (2-pound) piece center-cut salmon, skin removed
2 tsp. kosher salt
3/4 tsp. black pepper
1 1/2 lb. small red-skinned potatoes, quartered
1 lb. green beans, trimmed
Directions
- Preheat and prep: Preheat the oven to 400°F and oil a 9-by-13-inch baking dish.
- Build the glaze: While the oven heats, combine the apple cider, brown sugar, soy sauce, ginger, paprika and 2 grated garlic cloves in a saucepan over medium-high heat.
- Reduce the glaze: Once combined, bring to a boil, then lower to a simmer and cook until syrupy, about 15 minutes, stirring often.
- Finish the glaze: Once the glaze thickens, whisk in 2 tablespoons butter and the juice of half a lemon, then set aside half for serving.
- Season the salmon: After the glaze is ready, pat the salmon dry, place it in the baking dish and season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Glaze and roast: Then brush the salmon with the remaining glaze from the saucepan and roast until opaque and flaky, about 18 to 20 minutes.
- Steam the vegetables: While the salmon roasts, bring 1 inch of water to a simmer in a large pot fitted with a steamer basket and add the potatoes.
- Add the green beans: Once the potatoes are in, cover and steam for 8 minutes, then add the green beans on top and cook 5 more minutes until crisp-tender.
- Make the garlic butter: Once the vegetables are tender, remove the steamer basket, wipe the pot clean and melt the remaining 4 tablespoons butter over medium heat.
- Cook the garlic: Once the butter melts, stir in the remaining 3 grated garlic cloves and cook until fragrant, about 30 seconds.
- Toss and season: Then return the potatoes and green beans to the pot and toss with the remaining lemon juice, 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
- Serve: After tossing, brush the roasted salmon with the reserved glaze and serve alongside the garlic butter vegetables.
FAQs
Can I use a different type of fish?
You can swap the salmon for arctic char or steelhead trout, since both hold up under a sweet glaze and roast at the same temperature. Thinner fillets like tilapia cook faster though, so reduce the oven time to 10-12 minutes and watch closely.
How long does leftover glazed salmon keep?
Store it in an airtight container in the fridge for up to 2 days, because the glaze softens and the fish dries out fast. When you reheat it, go with 275°F for about 10 minutes, since the microwave tends to make salmon rubbery.
Can I make the glaze ahead of time?
You can make the glaze up to 3 days ahead and store it in the fridge, which saves you 15 minutes on a busy weeknight. Just warm it in a small saucepan before brushing it on the salmon, since it thickens as it cools.
What if I don’t have a steamer basket?
A metal colander set over a pot of simmering water works just as well for the potatoes and green beans. You could also boil the potatoes in salted water and sauté the green beans in garlic butter, which gives them a crispy edge.
Why did my glaze burn in the pan?
The glaze burns when the heat is too high, so keep it at medium-high and stir every couple of minutes as it reduces. Once it turns syrupy after about 12 minutes, lower the heat and whisk in the butter to stop the browning before it goes too far.
