Salmon with a Jalapeno Jelly Glaze

If you prefer your heat with a little sweet, this is the fish dish for you!

This super-easy glaze takes but two minutes to prepare. To prevent the glaze from burning as it drips into the pan, put two tablespoons of water around the salmon. You should end up with a light glaze to top accompanying rice or couscous. Steamed broccoli with a dash of toasted sesame seeds goes nicely with the salmon.

Serves 4



  • 2 pounds salmon fillets
  • Dry mustard
  • 2 tablespoons jalapeño jelly
  • ¼ teaspoon Dijon mustard
  • Celery salt
  • ½ teaspoon mild curry paste (such as Patak's original)


Preheat the oven to 450°F.

Place the salmon, skin side down, in a nonreactive baking pan. Sprinkle with the dry mustard. Mix together the jelly, Dijon mustard, a generous pinch of celery salt, and the curry paste. Spread over the salmon. Bake for about 12 minutes, or until the salmon is opaque.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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