Pepper Jelly Glazed Salmon

Delicious and easy! Need we say more?

This recipe comes from one of our clients and it is AMAZING! My husband Dan made this recipe at the end of the long day and it made for a nice dinner but was extremely fast! Not only was it quick to put together but it was quick to cook. Plus it was delicious. It is also really easy to adjust the recipe to more or less depending on how many people you are feeding (or how much fish you have). While we ate it at the end of a busy day, it would also make for a great date night or special occasion dish, too!

You will need:

  • A Rimmed Cookie Sheet
  • Aluminum Foil
  • Pastry Brush
  • Tea Strainer
  • A Broiler


  • ~1 Pound Salmon Fillet, skin on. (serves about 4)
  • Garlic Powder (original recipe called for garlic salt)
  • Black Pepper
  • Dried Dill (or fresh minced dill)
  • Paprika (optional)
  • ~ 2 Tbsp of butter (melted)
  • Whole Wheat Flour
  • Pepper Jelly


Line a rimmed cookie sheet, large enough to hold the salmon, with plain aluminum foil.  Using paper towel, dry the skin side of the fish. Place the salmon skin side down onto the foil. You want the skin to adhere to the foil as it cooks.

Season the flesh side with garlic powder or garlic salt, black pepper, dill and paprika. Gently press the seasonings into the fish. Melt the butter in a custard cup, then using a pastry brush, gently brush the melted butter onto the seasoned fish.









Take a tea strainer and scoop some whole wheat flour into the strainer, hold it over the fish and tap the side of
the strainer and dust the seasoned buttered fish. Dan and I had never done this before, but we have to say, we thought it was brilliant and it worked really well! We then skipped the next recommend step and had no issues but our client, at this point recommended using a non-stick spray to lightly spray the flour to oil it. We skipped this step because we didn’t have any non-stick spray. 

Set your oven rack a couple inches below the coils or flame of the broiler and broil the fish about 4-5 minutes (we did on low) then remove it and paint it with pepper jelly (again using the pastry brush). Put it back into the oven under the broiler and caramelize the sugar of the pepper jelly about 1-2 minutes. Remove from the oven, cover with foil and allow to sit 5-10 minutes (or while you enjoy a salad).

Then serve the best salmon you ever had! (These are our client’s words but we don’t disagree!)

Use a thin spatula, slide it between the skin and the flesh. The skin will have adhered to the foil. You may remove a single serving or the entire fillet if you have a long enough spatula.

Our client recommended serving with oven roasted asparagus, dinner roll and a nice salad. We served it with a side of roasted garlic, dill mashed potatoes and steamed asparagus. However, I think this fish would pair amazingly well with your favorite veggie and starch side, whatever they are. I think of it like a little black dress. When in a hurry or serving something more causal, you could just heat up your favorite canned or frozen veggies. On the other hand, if you are planning a special dinner, you can cook up a fancier starch and veggie (if I cooked risotto, I feel like risotto would make an excellent side dish).

One other important note: fresh fish is probably better with this recipe. We had a fillet of salmon that had been in the freezer for quite some time and we got a fresh piece from the store just for the recipe. Once broiled, the frozen piece became a little tough while the fresh piece was perfect. Potentially it would have been better if the frozen fish had been frozen for less time (or packaged better before freezing), but I definitely recommend using fresh fish if possible. You can even see in the pictures that our frozen fish doesn’t look as appetizing but the flavor was still amazing and the fresh fish was perfect!!!

Special Thanks to Stu Borken for this recipe!!!


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This blog was contributed by our Pilates guru, Kaethe Birkner. Kaethe is a certified Pilates instructor through Balanced Body and dances ballet professionally at Continental Ballet Company. She has been teaching Pilates since 2012 and has been taking Pilates since 2004.