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
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
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
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).
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)
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)
