Weeknight Shorts: Sizzling Salmon

If you think elegant dinners need to be saved for days when you can devote hours to being in the kitchen, then you have another think coming. Imagine this on your plate and consider that you don't even need a half hour to make it happen:

This is quite possibly my favorite salmon dish. Why is that? Well, it's absolutely fantastic looking and tasting and that's very important to me. But when you understand that it takes about 20 minutes to make from start to finish without any special advance preparations or equipment required, it's then that I begin to swoon. I might have other salmon recipes that can be made in under a half hour (I do) and I might have other salmon dishes that will have my tastebuds dancing (I do) or me loving what I see on my plate (I do), but this is one of those rare dishes that combines all of those things while also being super easy to assemble. Seriously, I'm in love!

Now, before I leave you to the recipe, a couple of notes about serving this dish. It's got a lot of flavor going on, so simple side dishes like the Israeli couscous with sweet peppers that's pictured above or a favorite risotto or even an elegant salad would be more than enough to make it dinner. Of course, it might become an event if you add a glass or two of your favorite wine!

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