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Test Kitchen Approved

Crispy-Skin Salmon with Citrus Coffee Glaze

Recipe By Michael Kimball, Savory Spice Test Kitchen


4 servings

Prep Time

5 Minutes

Cooking Time

10 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

Salmon + coffee = a match made in Seattle heaven.

Serving Suggestions

Serve with roasted Brussels sprouts tossed in the citrus coffee glaze.


For glaze:

¼ cup unsalted butter

¼ cup coffee

¼ cup honey

¼ cup fresh-squeezed orange juice

For salmon:

4 (6 oz.) skin-on salmon fillets

2 Tbsp. vegetable oil

Chopped fresh parsley, to garnish

Orange zest, to garnish

Savory Spice ingredients in this recipe

  • Pike & Pine St. Protein Rub

    Pike Place Market, a noteworthy foodie site in the city of Seattle, is always in touch with current food trends. This gluten-free and paleo seasoni...

    View full details
  • Salt & Pepper Tableside Seasoning

    Salt & Pepper Tableside Seasoning may seem like an obvious, simple one to always have on hand – but this salt and pepper mix is a Savory Spice ...

    View full details


Step 1: Make glaze

In a small pot, add butter, coffee, honey, orange juice, and Pike & Pine St. Protein Rub. Heat over medium heat and stir until combined. Simmer for 3 to 4 min. or until thickened to a glossy glaze. Remove from heat.

Step 2: Cook salmon

Pat salmon fillets dry with a paper towel. Season on both sides with Salt & Pepper Tableside Seasoning. In a heavy-bottomed skillet, heat oil over medium-high heat until shimmering. Add salmon to skillet, skin-side down. Reduce heat to medium-low. Use a spatula to gently press down on salmon to ensure even contact with pan. Brush top with reserved glaze. Cook for 5 min. or until skin is crisp and releases easily from pan. Flip and cook for 1 min. or until internal temperature reaches 125 to 130 degrees at thickest part. Transfer to serving plate, skin-side up, and brush with additional glaze. Garnish with parsley and orange zest.