Another yummy recipe using our favorite paleo caramels from Sweet Apricity. I thought it would be fun to try something with a savory flavor profile since one can not live on desserts alone. Well, not most days anyways!
Salmon was the perfect foil to pack some subtly sweet and savory notes to. A juicy piece of salmon with a caramel glaze just sounded too good to not create. Yes, you could certainly make your own caramels, but since Sweet Apricity makes the best paleo caramels, it was simply the best way to get to the end result here.
Sweet Apricity crafts their goodies for those following the AIP (Autoimmune Protocol), Paleo, Gluten-Free or Dairy-Free diets. They offer the sense of joy that’s sorely needed when living with restriction. Sweet Apricity caramels, caramel sauce and marshmallows are all dairy free!
Adding some umami notes to the glaze was important to balance out the sweetness, which is why you see several ingredients here for this glaze. Not a lot of each of them, but they create the best balance that your taste buds will enjoy. The simple prep of chopping a few ingredients will be worth it.
This glaze comes together easily and the salmon bakes up so quickly that dinner will be done in a pinch! Add a simple slaw and a side of veggies and you’ve got an amazing meal that you can serve as a fancy meal or something special just for your family.
Our other recipes using SWEET APRICITY CARAMELS
Our favorite ingredients used in this recipe!
caramel garlic glazed salmon
Course: MainDifficulty: Easy2
servings10
minutes7
minutesIngredients
2 5-6 oz Wild Salmon Filets, room temperature
Pinch of Redmond Real Salt Kosher Salt
5 Sweet Apricity Caramels, unwrapped
1 clove garlic, finely chopped
1 tsp rice wine vinegar
1 tsp spicy mustard
1 tsp lemon juice
1 tsp fresh chives, finely chopped
¼ tsp Red Boat Fish Sauce
Pinch of red pepper flakes (optional)
Directions
- Preheat oven to 415°. Prep salmon by drying off with a paper towel, place on a plate and sprinkle with a pinch of salt on top and skin side.
- In a small pan over low heat, add the caramels, garlic, vinegar, mustard, lemon juice, chives, fish sauce and pepper flakes if using. As the caramels begin to melt, whisk up all the ingredients until smooth. No need to bring to a boil, you just want the caramels completely melted so the glaze comes together smoothly. Remove from heat and set aside.
- Prepare a cast iron pan by warming up slowly over low heat. Once evenly warmed up, increase heat to medium and add a few drops of avocado oil. Place both salmon filets, skin side down, into the pan and let them get a good sear on that skin. Spoon a couple tsp of caramel glaze on the top, making sure to cover the entire surface.
- Place the pan in the oven and bake for 5-7 minutes or until salmon is done to your liking. Remove from the oven and while warm baste with more caramel glaze letting it drip down the sides. Serve on a bed of fresh slaw or rice with remaining glaze. Garnish with additional chives and pepper flakes if using.
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