As promised, I’m posting an actual dinner recipe for the first time in five posts! It’s a miracle, my sweet tooth is sated (don’t worry, not for long).

salmon filets

Salmon won out as the healthiest, lightest thing I could think of to compensate for my total failure in watching what I eat in the last few weeks. Wild salmon is high in protein, Omega-3 fatty acids and vitamin D. WebMD lists salmon as one of the top “super foods,” lowering your cholesterol, reducing your risk of cancer and heart disease and even brightening your mood (and yes, pumpkin is on that list, too).


I looked for a salmon recipe that had the spirit of the season, and I think I found what I wanted. The glaze was almost sweet, combining honey and apple cider as a marinade. Maybe it was just enough to satisfy my sweet tooth while still providing all the benefits of a healthy fish fillet. Also note when buying your salmon that you want wild instead of farmed.

cooking salmon

Below I altered the recommended amount of white wine for the spinach leaves. Maybe I got carried away somehow, but the wine taste was a little too strong and I didn’t think it mixed well with the honey and cider taste of the salmon. I also served mine with a side of asparagus in addition to spinach leaves, since cooking the leaves really decimated them.

And good luck in your own battle of the Thanksgiving bulge, let me know if you have more healthy recipes or tips to stay away from the baked goods!

glazed salmon

Honey and Cider Glazed Salmon
adapted from Simply Recipes

1/2 cup apple cider (not hard cider)
1 1/4 tablespoons honey
2 large or 4 small wild salmon fillets (if you can’t find skinless, just don’t eat the skin)
1 teaspoon olive oil
Salt and pepper, to taste
1/2 teaspoon minced garlic
2 lemons, cut in half
1 Tbsp butter
12 ounces fresh baby spinach
1 tablespoon white wine

Preheat oven to 350°F with a baking dish in the oven. Set salmon fillets flat in a large baking dish.

In a saucepan on medium-high heat, boil cider and honey for 1 to 2 minutes. Pour cider mixture over the salmon, let it sit for 10 minutes.

Heat olive oil in a large skillet on medium-high. Sprinkle one side of the salmon with salt and pepper. Place the fish in the pan for approximately 2 minutes. Brush periodically with cider glaze.

Turn the salmon and brush with remaining cider glaze. Remove from heat and transfer the salmon to the baking dish in the oven. Add the two sliced lemons to the dish. Bake for 6 minutes, salmon is cooked when it flakes when tested with the tip of a knife.

While the salmon, wash your skillet and place back on the stove to melt the butter (on medium-high heat). Add the spinach, salt, pepper and garlic. Cook just until leaves begin to wilt (a little less than one minute). Pour the wine sparingly over spinach and cook for an additional minute.

Drain excess liquid from spinach in a drainer.

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2 Responses to “Honey and Cider Glazed Salmon, or Let's Pretend Thanksgiving Didn't Happen”

  1. Joanna says:

    this glaze sounds really delicious. i’d definitely say it’s a healthy dish, especially compared to ANYTHING eaten at thanksgiving.

  2. Thanks, Joanna! One of my aunts used to serve salmon on Thanksgiving in addition to turkey, but I’m pretty sure I always went for the turkey!