Jalapeno Glazed Seared Salmon
Ingredients
- 2 jalapeño chiles, stemmed
- ⅛ cup chicken broth
- 2 ea. (12 ounces) Coho or silver salmon filets
- Salt
- Freshly-ground black pepper
- 2 tsp vegetable oil
Ingredients for 2 servings (380 g) · the original recipe
Method
- 1
Pulse chiles with broth in a food processor until a thick paste is formed. Set aside a small amount from the rest.
Food processor - 2
Brush salmon filets on all sides with chile mixture. Sprinkle liberally with salt and freshly ground black pepper, and discard the chile mixture used to brush it.
- 3
Heat oil in a large nonstick pan over medium heat. Place salmon filets and cook, skin side up, 1½ minutes.
Stovetop - 4
Turn on one of the smaller sides and cook 1 minute. Flip onto one of the bigger sides and cook 1½ minutes.
- 5
Again, turn onto the uncooked smaller side and cook another 1 minute.
- 6
Remove to a plate and brush all sides liberally with reserved chile mixture. Cover with foil and let rest 5 minutes before serving with clean chile sauce.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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