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Beer Jelly Glazed Baked Salmon

This is a method I use to prepare fish, but could be applied to chicken cutlets or other quick cooking proteins. Squish a bit of jelly or jam over the top of the fish and bake it in the oven. Yup, it’s that simple. Try the jelly baked fish technique with almost any preserve.

Favorite fish toppers are Hefeweizen, IPA, and Rosemary Garlic Chablis.

6oz of salmon per person (substitute any other fish, sea scallops, etc.)
1t to 1T jelly per portion of fish, depending on desired sweetness
Salt to taste

Preheat the oven to 375 degrees or, optionally, turn the broiler to low.

Pat the fish dry with a clean cloth or paper towel. Arrange fish, skin side down, in shallow pan. Sprinkle the fish fillets with salt. Using no more than 1 tablespoon of jam per serving, use a fork to squish the jam evenly onto the top of the fish. Bake at 375 for 20 minutes or until the fish is firm. Enjoy!