Glazed Salmon Recipe

Preheat & prep

Preheat oven to 425°F (220°C). Toss the baby potatoes in a large bowl with 2 tbs olive oil, chopped rosemary, garlic powder, 3/4 tsp salt and 1/2 tsp black pepper until evenly coated.

Arrange the potatoes cut-side down (if halved) on a rimmed baking sheet in a single layer. Roast for 25-30 minutes, stirring or flipping once at 15 minutes, until golden brown and tender when pierced with a fork.

If potatoes finish earlier than salmon, keep them warm in the oven turned off or lower to very low heat; if later, increase oven temperature briefly by 5-10 minutes to finish while watching closely.

Bring glaze together

In a small saucepan over medium heat, combine 1 cup fresh blackberries, 3 tbs honey, 1 tbs soy sauce, 1 tbs lemon juice and 1 tsp minced garlic. Bring to a gentle simmer, stirring occasionally to break down the berries.

Simmer 6-8 minutes until the berries have softened and the liquid reduces slightly. Mash the berry mixture with a fork or use an immersion blender for a smoother glaze. Strain through a fine-mesh sieve into a bowl if you prefer a smooth glaze, pressing on solids to extract flavor (reserve roughly 1-2 tbs of whole crushed berries for garnish if desired).

Return the strained glaze to the pan over low heat, whisk in 1 tbs unsalted butter to round the flavor and 1 tsp olive oil to slightly loosen. Taste and adjust — add a pinch of salt or an extra teaspoon of honey if you prefer sweeter. Keep warm on very low heat.

Season & sear salmon

Pat salmon fillets dry with paper towels. Season both sides with 1 tsp salt and 1 tsp freshly ground black pepper. Heat a large oven-safe skillet over medium-high heat and add 1 tbs olive oil. When oil is shimmering, place salmon fillets skin-side down and press lightly to ensure even contact. Sear 3-4 minutes without moving until the skin is crisp and releases easily.

Flip the fillets carefully and spoon 2-3 tbs of the warm blackberry-honey glaze over each fillet. Transfer the skillet to the oven (or move fillets to a baking sheet) and roast at 425°F (220°C) for 5-7 minutes more, depending on thickness, until salmon reaches an internal temperature of 125-130°F (52-54°C) for medium-rare to medium. If you prefer fully cooked, roast to 140°F (60°C).

Remove salmon from oven and rest 2 minutes. Spoon an additional light coating of glaze over each fillet before plating.

Sauté broccolini

While salmon is finishing in the oven (or concurrently once potatoes are nearly done), heat a large skillet over medium heat and add 1 tbs olive oil. Add trimmed broccolini and sauté, stirring, for 4-6 minutes until bright green and tender-crisp.

Season with 1/2 tsp salt, 1/4 tsp red pepper flakes and 1 tsp lemon zest. Cook another 30-60 seconds to bloom the flavors. If stalks are thicker, add 1-2 tbs water and cover for 1-2 minutes to steam until tender.

Remove from heat and keep warm until plating.

Divide roasted potatoes among four plates. Place a salmon fillet beside the potatoes and arrange broccolini alongside.

Spoon any remaining blackberry-honey glaze over the salmon and a little over the potatoes. Garnish with reserved crushed blackberries, chopped fresh parsley and a lemon wedge on each plate.

Serve immediately.