Seared Salmon Glazed with Spicy-Sweet Pepper Sauce

  • 3-4 boneless, skin on salmon fillets
  • 1 tsp. Berbere seasoning
  • (If you don't want to mix your own, you can also get it at Penzeys)
  • 1 tsp. kosher salt
  • 1 T. bacon grease (or other fat of your choosing)
  • 1/4 c. pepper jelly

Rub the salmon fillets generously with the seasoning and salt and set aside.

In a nonstick skillet, melt the bacon grease (or other fat of your choice) over medium-high heat. Carefully set the salmon fillets into the hot grease skin side down and sauté for 4 minutes or until you can see the edges of the salmon turning pale pink about halfway up the sides of each fillet. Using a spatula, carefully flip each fillet and cook an additional 2 minutes.

Add the pepper jelly to the center of the skillet (move the fillets if necessary to make an open spot for it) and allow the jelly to melt. Using the same spatula, flip the fillets one more time and cook for 1 minute. Spoon additional pepper jelly sauce over the fillets when serving.

  • Yields: 3-4 servings
  • Preparation Time: 20 minutes

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