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a glazed salmon filet on a bed of rice and fresh green beans in a black bowl
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5 from 4 votes

Molasses Glazed Cast Iron Salmon

Healthy pan seared salmon is lightly seasoned, then topped with a tangy vinaigrette of aged balsamic vinegar, basil leaves, molasses and bacon.
Course Entrees
Cuisine American
Prep Time 2 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings 4 people
Calories 239kcal
Author Lisa B.


For the molasses glaze:

  • 2 slices bacon
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons molasses
  • 1 teaspoon minced garlic
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon dried mustard
  • Salt to taste

For the salmon:

  • 4 salmon filets 6-7 ounces each
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon cracked black pepper


For the molasses glaze:

  • Cook bacon in a medium cast iron skillet over medium high heat until crisp. Using a slotted spoon, remove the bacon from the pan and reserve the bacon grease. Once the bacon is cool, finely chop and set aside.
  • In a small saucepan whisk together the balsamic vinegar, molasses, garlic, ground black pepper and dried mustard. Simmer over medium low heat, stirring frequently, until the glaze begins to thicken, about two minutes.
  • Remove the pan from the heat and stir in the minced bacon.

For the salmon:

  • Brush both sides of the the salmon filets with olive oil. Season with salt and pepper.
  • Heat the reserved bacon grease in the same cast iron skillet over medium heat.
  • Place the filets skin side up in the pan. Sear the filets for about three minutes. Carefully flip the filets so that the skin side is down.
  • Brush the molasses glaze over the salmon. Continue to sear for about three minutes more or until the salmon reaches your desired doneness.



Storage: Leftover salmon filets should be stored in an airtight container in the refrigerator within two hours or cooking. It will keep for up to four days.
Reheating: Salmon can be reheated in the microwave or for 5-10 minutes in a 350-degree oven. Reheated previously cooked salmon can cause the filet to become overcooked and a little dry. If you don’t mind eating the salmon cold, I suggest cutting it up and using it as a topping for salad greens.
Freezing: Cooked salmon can be frozen and will keep up to a month in the freezer. Seal the salmon in an airtight freezer or vacuum seal bag. That in the refrigerator overnight before reheating.


Serving: 1filet | Calories: 239kcal | Carbohydrates: 6.1g | Protein: 33g | Fat: 8.5g | Saturated Fat: 1.8g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 3.1g | Cholesterol: 64mg | Sodium: 1068mg | Potassium: 566mg | Fiber: 0.1g | Sugar: 2.2g