A Not-So-Ordinary Salmon Recipe

A delicious, summer-friendly recipe for this versatile fish


Salmon is one of my favorite fishes to eat. Not only is it flavorful and hearty, it’s really good for you—lots of omega-3’s and all that.  But the best reason to love salmon is because of its versatility.  It can be sweet, sour, salty, spicy—whatever floats your boat!
That’s why I get so upset when I see so many websites touting “gourmet recipes” that highlight incredibly pedestrian ingredients for salmon, or even going out to dinner in lieu of cooking. The other night, I went to a lovely high-end restaurant in Malibu. They had salmon on the menu, so I ordered it.

It was cooked perfectly, but had the usual beurre blanc with tarragon sauce on it. Really? Can’t these chefs think of anything new? In both instances, I’d found that the recipes were devoid of originality.  How much butter and wine/dill/tarragon/lemon can one person use?  It’s not that I don’t like this combination, I do, but I also like to try new things. Don’t you?
That’s why when I got this salmon recipe from my friend, Mindy, I was thrilled. It’s an explosion of flavor, and works well with Mahi Mahi or any other meaty white fish. She introduced it to us (that is, our cooking club, comprised of four women who went to cooking school together) at one of our gourmet dinners. It was an instant hit.  “Wowing” is not an easy thing to do in our group, but this definitely did the trick.
The hardest thing to do was write the recipe, as we all just list ingredients and go from there. I gave it my best shot and it came out pretty darn good. I couldn’t wait to share it with you—especially those of you who love salmon and are looking for something new and different. Enjoy!

Apricot Glazed Salmon with Pistachio Crust

Yield: 4 servings

4 6-ounce boneless, skinless salmon fillets
3 Tbsp grapeseed oil
Salt and pepper to taste

¾ cup apricot jam
3 Tbsp white wine vinegar
2 Tbsp fresh ginger, minced
2 Tbsp shallots, minced
Mix well and set aside, tasting to adjust seasonings.
Nut Mix:

1 cup shelled pistachios, chopped very small
1 Tbsp sesame seeds, toasted
1 tsp curry powder
2 Tbsp green onions, chopped small
Mix together well.
To Cook the Salmon:

Preheat the oven to 375 F.  Preferably in a cast iron skillet (it must be oven-proof), sear the salmon fillets on medium high heat, for about three to four minutes. Flip and spread glaze on each of the fillets. Press the prepared nut mix over the glaze so it adheres well. After about two or three minutes, place the skillet with fish into the oven for up to three minutes, depending on thickness, or until done.
Remove from the oven and plate immediately. Let me know how it works for you and if you have any questions!

Mentioned in this article


  • Snooth User: draginfly
    207150 40

    Sounds scrumptious! Can't wait to try it...

    Jun 05, 2013 at 1:24 PM

  • Snooth User: Rona Lewis
    359096 115

    It's amazingly easy!

    Jun 05, 2013 at 2:43 PM

  • What do you do with the grapeseed oil? Rub on fish before searing? Seems like a lot of oil for that purpose. Do you salt & pepper the salmon before searing as well as putting salt & pepper in the glaze?

    Jun 05, 2013 at 5:47 PM

  • Snooth User: Rona Lewis
    359096 115

    I put the grapeseed oil in the pan so the fish doesn't get stuck. You might be able to get away with less, of course! As for the seasoning, yes, put a touch of each on the fish.

    Jun 05, 2013 at 5:58 PM

  • Snooth User: MajorThom
    1026726 7

    Unfortunately my wife is alergic to nuts. How do you think it would be without the pistachios?

    Jun 05, 2013 at 6:17 PM

  • Snooth User: Rona Lewis
    359096 115

    Actually, Major Thom, the apricot glaze is fabulous on it's own! Just omit the crust and do the glaze and you should be golden!

    Jun 05, 2013 at 7:30 PM

  • Snooth User: Rona Lewis
    359096 115

    Oh, I'd mix the curry and scallions into the glaze to make sure all the flavors are there.

    Jun 05, 2013 at 7:31 PM

  • Snooth User: Goldsk8
    1295796 21

    Could you glaze the fish and crust it and just bake it in the oven to begin with? Or does the pan frying add a crustiness required to pull of the best combination of textures? Also, if you do sear it are you adding the glaze and nuts on the fish while it's searing on the second size directly in the pan? It sounds so delicious I'd like to try it.

    Jun 06, 2013 at 9:11 AM

  • Snooth User: Rona Lewis
    359096 115

    If you just bake the fish, you won't get that wonderful crunch that seared salmon gets. i also think the nuts would get overcooked and perhaps burn. When you DO sear the fish, put the "good" side down first without anything (just a little s&p if preferred). When that's done, flip the fish and THEN add the glaze and crust right before putting it in the oven to finish it. That help, Goldsk8?

    Jun 06, 2013 at 10:04 AM

  • Snooth User: Hal1486
    1269748 37

    Wow ... very nice ... for me the curry and ginger and all the pepperiness I need ,, i didn't want to overwhelm the salmon flavor and it worked quite well, I'm eating it now and my mouth is watering over the wonderful explosions of sesame, ginger, shallots, pisteh, and salmon. Superb!

    But mechanically I was disappointed .. for some reason the glaze was not 'sticky' enough and so the nut mixture wouldn't adhere to the sides of the fish ... I ended up putting the nut mixture in the bottom of the Pyrex baking dish and then putting some more glaze on it, then resting the fish onto it.

    That's again for a great recipe ... I've recommended it to all my friends and posted it to Facebook!

    Jun 09, 2013 at 9:33 PM

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