For two filets, use this recipe. For each additional filet, use 1/4 cup more cider.


  • Into hot saute pan:
  • Olive Oil
  • 1 cup apple cider, unfiltered
  • 1/2 tsp. minced garlic
  • 1 tsp. brown sugar
  • 1 shake Tabasco
  • 1/4 tsp. salt or to taste
  • Either loose or in a bouquet garni:
  • 1/2 tsp. black peppercorns, whole
  • 2 small bay leaves
  • 1/2 cinnamon stick
  • 2 whole cloves
  • Pinch of thyme
  • 1/4 tsp dried dill
  • Options:
  • Butter
  • Fresh cream
  • Pink Peppercorns
  • Sprig of fresh dillweed



Into a good, flat-bottomed saute pan, rub a small quantity of olive oil and set heat to high. Add a pinch of black pepper to pan. When pepper, starts to smoke, add garlic and stir quickly, until it just shows brown. Add apple cider, brown sugar, and salt. You're going to boil this until it's bubbling well and add the bouquet garni or loose spices/herbs.

This is where it gets tricky: the cider will eventually start to caramelize. It will show first as a small reddish-brown bubble that starts in one place. When you first see this, stir quickly and wait until the brown sows up throughout the pan. The broth will thicken as this happens and it can either burn or become the consistency of honey quickly. As it browns, place fish filet in pan and swirl it slowly. The filet will cook fast, so keep an eye on it. As the edges become opaque, flip it and poach until the filet feels firm to the touch. If you used the spice/herb mix loose, you can either strain out the "stuff" or leave it. To finish the sauce, use either a pat of butter and swirl until melted and incorporated or use about two teaspoons of cream of cream, a variation I like for its colors and texture. The small amount of cream adds less fat than the butter. If you like, use neither, to keep the dish virtally fat-free. In that variation, continue to reduce the sauce for at least a minute and then drizzle over fish. Your filets shouled come out looking as though you had applied a coat of lacquer. I like to garnish the dish with a fresh dill sprig and a sprinkling of pink peppercorns.

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Submitted 4/10/08.
Source: My own recipe
Submitted By: Steve Patrick
Cider-Glazed Salmon