Irish Baked Salmon with a Twist of Seaweed and Cider

I never thought about how the smell of baked fish could stir up memory like a whiff of salty air hitting your face. This Irish baked salmon isn’t just about the taste, but that quiet moment when you open the oven and catch a whiff of smoked seaweed mingling with the zesty pop of cider glaze.

It’s odd, really, how this dish captures the Atlantic in a few simple ingredients. No fancy herbs, no elaborate sauce—just salmon, a splash of cider, and that crunch of toasted seaweed on top. I made it during a rainy afternoon, feeling like I needed something grounding, something that’d remind me of the coast and lazy weekends in Ireland shouting over the waves.

It feels new but also too familiar—like an old story wrapped in a fresh coat of flavor. It’s funny how a meal can do that.

Irish Baked Salmon with Seaweed and Cider Glaze

This baked salmon dish is prepared by marinating the fish in a cider-based glaze, then baking it until flaky with a golden crust. The topping of toasted seaweed adds a smoky crunch, and the final presentation features a glossy, caramelized surface with vibrant serving colors.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Irish

Calories: 360

Ingredients Equipment Method

Ingredients

  

• 4 fillets salmon fillets skin-on preferred
• 1/2 cup cider preferably dry apple cider
• 2 tablespoons soy sauce for depth of flavor
• 1 teaspoon honey to enhance glaze caramelization
• 1 sheet dried seaweed (nori or kelp) for toasting and topping
• 2 teaspoons olive oil for coating salmon
• to taste salt
• to taste black pepper

Equipment

• Baking sheet
• Small saucepan
• Basting brush
• Cooking thermometer
• Toasting pan or skillet

Method

 

1. Begin by preparing the cider glaze: in a small saucepan, combine cider, soy sauce, and honey. Bring to a gentle simmer over medium heat, stirring occasionally, until the mixture thickens slightly and becomes syrupy, about 10 minutes. Remove from heat and set aside.
   1/2 cup cider, 2 tablespoons soy sauce, 1 teaspoon honey
2. Preheat the oven to 400°F (200°C). Lightly brush the salmon fillets with olive oil, then season with salt and black pepper. Place them on a baking sheet lined with parchment paper or a silicone mat.
   4 fillets salmon fillets, 2 teaspoons olive oil, to taste salt, to taste black pepper
3. Brush each fillet generously with the prepared cider glaze, ensuring an even coat. Reserve some glaze for later basting during baking.
   1/2 cup cider, 2 tablespoons soy sauce, 1 teaspoon honey
4. Place the salmon in the oven and bake for 15-20 minutes. During the last 5 minutes, baste again with the remaining cider glaze. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
5. Meanwhile, toast the dried seaweed: break the sheet into smaller pieces and toast in a dry skillet over medium heat for 1-2 minutes until crispy and fragrant. Remove from heat and chop into smaller bits if desired.
   1 sheet dried seaweed (nori or kelp)
6. Once the salmon is baked, transfer it to serving plates, sprinkle the toasted seaweed on top, and spoon any extra glaze over the fish. Garnish as desired and serve immediately.
   1 sheet dried seaweed (nori or kelp)

Sometimes, it’s all about those small surprises—the bites that catch you, unexpected but right. Would probably burn my tongue if I didn’t wait a bit, but honestly, I like that burn better than the perfect, cool bite. Maybe I’ve just been craving a little wildness—something raw and real, cooked right under my nose.