Cookbook:Jalapeno Glazed Seared Salmon

Cookbook | Ingredients | Recipes


  • 2 (6-ounce) Coho or Silver salmon filets
  • 2 jalapeño chiles, stemmed
  • Salt and freshly ground black pepper
  • 1/8 cup chicken broth
  • 2 tsp vegetable oil


  1. Pulse chiles with broth in a food processor until a thick paste is formed. Set aside a small amount from the rest.
  2. Brush salmon filets on all sides with chile mixture. Sprinkle liberally with salt and freshly ground black pepper, and discard 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, 1 1/2 minutes.
  4. Turn on one of the smaller sides and cook 1 minute. Flip onto one of the bigger sides and cook 1 1/2 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 chile mixture. Cover with foil and let rest 5 minutes before serving with clean chile sauce.