Caramel Garlic Glazed Salmon (Edit recipe)

This glaze comes together easily and the salmon bakes up so quickly that dinner will be done in a pinch! Add a simple slaw and a side of veggies and you’ve got an amazing meal that you can serve as a fancy meal or something special just for your family.

10 minutes

7 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	651
Fat:	29 g
Carbohydrates:	30 g
Protein:	66 g
Cholesterol:	169 g
Sodium:	691 mg
Fiber:	0 g
Sugars:	30 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 2

Ingredients

2 5-6 oz Wild Caught Salmon Filet, room temperature
pinch Redmond Real Salt
5 Sea Salt Caramels (Sweet Apricity), unwrapped
1 clove Garlic, finely chopped
1 tsp Rice Vinegar
1 tsp Spicy Brown Mustard
1 tsp Lemon Juice
1 tsp Chives, finely chopped
.25 tsp Fish Sauce
pinch Red Pepper Flakes, (optional)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 415°. Prep salmon by drying off with a paper towel, place on a plate and sprinkle with a pinch of salt on top and skin side.
In a small pan over low heat, add the caramels, garlic, vinegar, mustard, lemon juice, chives, fish sauce and pepper flakes if using. As the caramels begin to melt, whisk up all the ingredients until smooth. No need to bring to a boil, you just want the caramels completely melted so the glaze comes together smoothly. Remove from heat and set aside.
Prepare a cast iron pan by warming up slowly over low heat. Once evenly warmed up, increase heat to medium and add a few drops of avocado oil. Place both salmon filets, skin side down, into the pan and let them get a good sear on that skin. Spoon a couple tsp of caramel glaze on the top, making sure to cover the entire surface.
Place the pan in the oven and bake for 5-7 minutes or until salmon is done to your liking. Remove from the oven and while warm baste with more caramel glaze letting it drip down the sides. Serve on a bed of fresh slaw or rice with remaining glaze. Garnish with additional chives and pepper flakes if using.