Ingredients
Scale
- 2 frozen Sizzlefish Salmon Filets, defrosted
- 1 tablespoon maple syrup
- 1 tablespoon organic turbinado sugar
- 1 tablespoon apple butter
- 1 teaspoon salt
- 1/2 tablespoons olive oil
Instructions
- First, preheat oven to 400F. Next in a large nonstick skillet, heat up about ½ tablespoon of EVOO to medium heat.
- Next, prepare your glaze. In a small bowl, mix together maple syrup, organic turbinado sugar, apple butter, and salt. Then, spread glaze on top of defrosted fish filets.
- Once the EVOO is heated, place fish onto pan skin-side down. Cook for about 1 minute, then flip (this is where the nonstick will come into play later). Cook for another minute and flip again. Sprinkle on a little more turbinido sugar, salt, and pepper to taste.
- Place the entire skillet into preheated oven and cook for about 10-12 minutes. (*****Make sure your skillet does not have rubber on it…I’ve learned the hard way, twice)