Salmon with an Autumnal Cider Glaze

Servings 4 servings


  • 2 cups apple cider
  • 4 tablespoons chopped fresh rosemary divided
  • 4 6-oz. salmon fillets
  • Sea salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 lemon cut into wedges


  • Preheat the oven to 350 degrees.
  • Place the apple cider and half of the chopped rosemary in a small saucepan over medium-high heat. Bring mixture to a light boil and continue to cook for 15 to 20 minutes or until thickened and reduced by about half. Remove from heat and pour into a small bowl to stop the cooking process.
  • Arrange salmon fillets on a baking sheet lined with parchment paper, skin sides down; liberally season with salt and pepper and remaining chopped rosemary then drizzle with the olive oil. Roast for 10 to 15 minutes or until fillets flake easily when tested with a fork.
  • To serve, drizzle each fillet with some apple cider glaze and add a lemon wedge on the side.


LC SERVING SUGGESTION: Steamed asparagus and a big green salad.
SERVING SUGGESTION: Add steamed baby red potatoes.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure apple cider is gluten free.
NUTRITION: Per Serving: 299 Calories; 10g Fat; 34g Protein; 18g Carbohydrate; 2g Dietary Fiber; 88mg Cholesterol; 164mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Fruit; 1 Fat. Points: 7
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