Source: Pink Parsley
1/3 cup apple jelly
1 Tbs chopped fresh chives
3 Tbs prepared horseradish
1 Tbs white wine vinegar
1/2 tsp kosher salt
4 (6-oz) salmon fillets, skin removed
1/4 tsp freshly ground pepper
2 tsp olive oil
Preheat the oven to 350.
In a small bowl, whisk together the jelly, chives, horseradish, vinegar, and 1/4 tsp of the salt.
Heat oil in a large oven-safe skillet over medium heat. Sprinkle salmon on both sides with remaining salt and pepper.
Lay in a single layer, being careful not to crowd, and cook for 3 minutes. Carefully flip the salmon fillets, and brush the tops with half the glaze.
Transfer the skillet to the oven and bake for 5 minutes, or until the meat flakes easily with a fork.
Remove from oven and brush with remaining glaze. Serve immediately