Total Time: 30 minutes
Prep: 5 minutes
Cook: 25 minutes
Yield: 2 servings
- 1 cup apple cider
- 2 4-ounce wild salmon fillets, bones removed
- 1 tablespoon extra virgin olive oil
- 3/4 teaspoon fresh rosemary, finely chopped
- Salt and freshly ground black pepper
- Preheat the oven to 350 degrees F.
- To a small saucepan, add the apple cider and bring it to a light boil. Reduce the heat to a simmer, stirring often with a wooden spoon. After about 25 minutes, the cider will reduce and become thick, like a syrup. Turn off the heat and immediately pour the cider glaze into a bowl to allow it to cool.
- Meanwhile, arrange the salmon, skin-side-down, on a parchment-lined baking sheet. Drizzle the olive oil all over the top of the salmon and season with salt and pepper. Sprinkle the chopped rosemary all over the tops of the salmon. Roast until firm, about 15-20 minutes (ideally, salmon should be cooked on the outside while still moist on the inside).
- Transfer salmon to serving plates and drizzle the cider glaze all over the top of the salmon.