Seared Apple Cider Vinegar Salmon

Prep Time / Total Time 10 min/~30 min
Meal Prep Friendly Absolutely, made delicious lunches for work.
Yields 10 salmon filet halves
Meal Time Dinner and Lunch
Best Served As Main Dish

I’ll go on record to say I love apple cider vinegar most of the time. I know it’s really polarizing for some people, but it’s great. It has wonderful health benefits – during the crazy changes between seasons and throughout winter I’ll knock back a tablespoon of it in the mornings to fight off any impending colds. And I love to have it in foods.

This recipe was actually the result of me trying desperately to get it more into my system – and shake up my summer salmon routine – when everyone at work was calling out sick for reasons I didn’t want to discover on my own.

Overall, it was easy and fun to make. I hope you enjoy it as well! This made for easy lunches and dinners. But it was mostly lunches for me.

And I know, I know. Some people hate to microwave fish as a meal-prepped meal. Honestly, this warmed fine. But I am also lucky enough that we have multiple kitchenettes at work – so I can make another team’s kitchen fishy rather than make my team suffer – and we also have a toaster oven. I did both and the fish held up nicely.

If you’re looking for a little tart and sweet way to change up your salmon nights, check out this one below.

Ingredients Recipe
  • 1/4 cup apple cider vinegar
  • 1/4 cup melted butter
  • 2 tbsp white wine vinegar
  • 1 tsp lemon juice
  • 1 tsp thyme
  • 1 tsp honey
  • 5 salmon filets (frozen or fresh)
  1. If using frozen salmon, thaw the fish completely and lay it out on paper towels to dry the fish out.
  2. In a mason jar, add the apple cider vinegar, butter, white wine vinegar, white wine vinegar, lemon juice, thyme and (warmed, to loosen it up) honey.
  3. Shake the tightly-sealed mason jar to beat/froth the ingredients and mix thoroughly.
  4. Halve each salmon filet.
  5. In freezer bags, add a single layer of the halved salmon and pour in the mixture. Seal the bag and carefully move the fish around the coat each piece completely.
    • Repeat if you need multiple bags.
  6. Set the bags in refrigerator so the fish can marinate in the sauce for a few hours before cooking.
  7. Once it is time to cook the fish, preheat the oven to 400-degrees.
  8. On a lightly-greased skillet, on medium-high heat, sear both sides of the fish halves for 3 minutes each until a slight char appears. (I also added a bit of the remaining sauce to the skillet as I was cooking the fish.
  9. Transfer the fish to a baking sheet. Once oven is preheated, bake for 15-20 minutes until the fish is flaky and cooked all the way through.

I added 2-3 halved filets to my lunches and ate them for the remainder of the week. Let me know if you enjoy them!

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