| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Olive oil, for greasing
- 1/3 cup red wine vinegar
- 2 tablespoons light brown sugar
- 3 tablespoons honey
- 2 teaspoons paprika
- Pinch crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- Four 6- to 8-ounce skinless salmon filets, center cut
- 1 lemon, juiced
- 2 cups watercress
- 1/4 cup sliced natural almonds, toasted
- 1/4 cup fresh mint leaves
- 2 tablespoons dried currants
Instructions
- Arrange the oven racks so that one is in the top third. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and lightly oil.
- Combine the red wine vinegar, brown sugar, 2 tablespoons of the honey and 1 1/2 teaspoons of the paprika in a medium saucepan and cook over medium-high heat until simmering, 3 to 4 minutes. Reduce the heat to medium-low and cook until reduced and syrupy, 8 to 10 minutes. Stir in the red pepper flakes. Set the sauce aside.
- Combine the remaining 1/2 teaspoon paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Arrange the salmon in a single layer on the prepared baking sheet and season with the paprika mixture. Spoon the sauce over the salmon.
- Bake the salmon until it is an opaque light pink and is partially cooked through, about 5 minutes. Remove the salmon from the oven and set the oven to high broil. Baste the salmon with the sauce pooled on the baking sheet. Return the salmon to the oven and broil until the tops start to brown and caramelize, 3 to 5 minutes depending on your broiler.
- While the salmon is cooking, whisk together the lemon juice and remaining 1 tablespoon honey in a large bowl. Add the watercress, almonds, mint and currants to the dressing and toss to coat evenly. Serve the salmon warm with the watercress salad.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 576 |
| Total Fat | 34 g |
| Saturated Fat | 7 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 21 g |
| Protein | 43 g |
| Cholesterol | 109 mg |
| Sodium | 679 mg |
Reviews
The salad and dressing deserve 5 stars. I used meyer lemons and spinach instead of watercress. So delicious!
The salmon glaze turned into a caramel congealed mess. Not worth the hassle or cleanup and the flavor was just okay.
The glaze on this is fantastic…..however during the broiling process the glaze that had pooled on the baking sheet started on fire, setting off the smoke alarm. I will make this again however I will bake it from start to finish.
5 Stars plus plus plus. My hubs loved this and will make again. Thanks for the delicious recipe!
Was really craving some salmon, so thought I would try this recipe out, and was I ever glad I did! Soooo fantastic! It was really easy and gave the salmon some great flavor. Would highly recommend anyone make this.
This is the first recipe in a very long time that my husband has asked me to make again soon. We both loved it. I’m going to try making at least a double batch of the sauce and freeze enough for 4 filets. Then I just have to season the salmon and use defrosted sauce!
Made this last night for Valentine’s Day dinner for my husband. We used an entire salmon filet as that was what we had. The taste was great! Super simple recipe with basic ingredients. I did not make the watercress salad but served it with Brussels sprouts and Alex’s salad that was featured in this episode.
We made this last night and it was delicious. Followed recipe exactly & loved the taste and texture of the salmon. We’ve been cooking salmon on the grill for years and now will enjoy another method for preparing. My only complaint was my lemon was too large, so next time I’ll use juice from half a lemon. Try this. You’ll be glad you did.
Made this for an EASY Valentine’s dinner because I am so busy at work. My fiancé loved it and I know I’ll make again. The sweet, sour, and spicy flavors come together delightfully. So good but so ridiculously simple to make.
Excellent way to prepare salmon!! Made it for my husband tonight for Valentine’s Day dinner and we both just love it! Made it exactly as instructed!! Wasn’t going to do the second half broil part, but so glad I did!!
I really liked this recipe. The paprika played a major role in the flavor which was a new concept to me. It’s usually a very subtle flavor. My son loved it and he’s usually very finicky about the way his salmon is prepared. It looked beautiful too. Happy Valentines day Katy. You really came through as always!