Honey Chili Cider Glazed Salmon
Serves: 6
Honey Chili Cider Glaze
  • 1 Tbsp oil
  • 2 Tbsp shallot, minced
  • 4 garlic cloves, minced
  • ½ Serrano chili, minced
  • 8 cups apple cider
  • ¼ cup red wine vinegar
  • ¾ cup honey
  • ¼ cup molasses
Grilled Sockeye Salmon
  • 6 6-oz Sockeye salmon fillet pieces
  • Olive oil
  • Kosher salt and fresh pepper, to taste
Honey Chili Cider Glaze
  1. Heat oil in a heavy skillet over medium-high heat. Lightly brown the shallot, garlic and Serrano chili. Add cider, vinegar, honey and molasses, bring mixture to a boil. Cook until sauce is reduced and thick, about 30 minutes. Can be refrigerated for up to a week.
Grilled Sockeye Salmon
  1. Pre-heat grill to medium high heat. Brush salmon with a light coating of olive oil and season with salt and pepper. Brush the grate of the grill with olive oil right before you place the salmon on the grill. Grill 4 to 6 minutes then turn over and grill 3 to 4 minutes depending on the thickness of the fillet.
  2. Finish with a slice of lemon and a coating of the Honey Chili Cider Glaze.
Recipe by Northwest Fresh at https://nwfresh.haggen.com/excursion-inlet-salmon-with-honey-chili-cider-glaze/