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Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings
Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings

Test Kitchen Approved

Crispy-Skin Salmon with Citrus Coffee Glaze

Recipe By Michael Kimball, Savory Spice Test Kitchen

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.

Ingredients

For glaze:

1/4 cup unsalted butter

1/4 cup coffee

1/4 cup honey

1/4 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 Place 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

    It may seem simple, but this salt & pepper blend is one of our customers' all-time favorites. It's a super convenient way to add the perfect ba...

    View full details

Directions

For glaze: In a small pot, add butter, coffee, honey, orange juice, and Pike Place 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.

For salmon: Pat salmon fillets dry with a paper towel. Season on both sides with salt & pepper. 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.