This Sweet & Spicy Glazed Salmon recipe! It’s so quick and easy – ready in less than 20 minutes. Serve with your favorite roasted veggies or side for a healthy dinner. Makes for a great meal prep dish too. Gluten-free, paleo-friendly.
Recipe originally published March 2017. Photos updated September 2019. Same delicious recipe!
Reading through this original blog post (originally published in March 2017) has given me all the feels! I was carrying on and on about how small our terrible apartment kitchen was back in the day, how we were getting ready to close on our house… Over 2 years ago now.
It’s truly crazy how time flies by.
When I am thinking about how much I have to be grateful for, I always remember that tiny, old, terribly kept kitchen and all of the hard work I put into Fit Mitten Kitchen in those days…
Which brings me to this glazed salmon recipe – something inspired by Mr. FMK, actually.
I remember being in that tiny old kitchen and asking him to make dinner that night. He came up with something very similar to this recipe, but naturally I had to put the FMK spin on it 🙂
Ingredients Needed for this Glazed Salmon Recipe
- wild-caught salmon
- coconut sugar
- chili powder
- salt & pepper
- maple syrup
- coconut aminos
- stoneground mustard
How to Prepare Glazed Salmon
Slice salmon fillet into four equal strips and pat dry with paper towel. Place skin side down on grease or lined baking sheet.
In a small bowl combine spices and sugar. then sprinkle mixture over salmon fillets.
To cook the salmon I used the oven broiler, but it can also be baked. Watch your time carefully–whichever method you prefer–to prevent from over-cooking the salmon.
Once the salmon has *almost* finished cooking, that is when you top with the glaze and broil another 1-2 minutes. Then allow the salmon to rest for 2-3 minutes before serving.
Tips for making this Sweet & Spicy Glazed Salmon
- Use fresh (thawed) wild-caught salmon if you can. I’ve learned my lesson the hard way (too many poorly cooked salmon fillets) but salmon is best when it is picked up fresh.
- No matter which route you choose from above (fresh or frozen) make sure the salmon is patted dry with paper towel to remove the excess moisture.
- Check the salmon after about 5 minutes – it’s best not to over-cook it!
Ways to enjoy this Sweet & Spicy Glazed Salmon
- On a bed of greens with some quinoa and avocado
- With a side of your favorite roasted veggies
- On a loaded salad
Let me know if you make this recipe by leaving a comment and review below! I love hearing from you and it helps others learn more about the recipe too. XX Ashley
- 1 lb wild-caught salmon
- 1/2 TBS chili powder
- 1/2 TBS coconut sugar
- 1/2 tsp pink salt
- 1/2 tsp black pepper
- 2 1/2 TBS pure maple syrup
- 1 TBS coconut aminos (can sub soy or tamari sauce)
- 1 tsp stoneground mustard
- 1 tsp sriracha, to taste (use a paleo-friendly sriracha if desired)
- Preheat oven for broiling (400ºF) and place oven rack about 6″ from broiler.
- Slice salmon fillet into four equal strips and pat dry with paper towel. Place skin side down on grease or lined baking sheet.
- In a small bowl combine spices and sugar. then sprinkle mixture over salmon fillets.
- Transfer salmon to preheated oven and broil for about 6-8 minutes, until you see the crust start to form.
- While the salmon is broiling, make the glaze: in a small bowl mix together maple syrup, coconut aminos, mustard, and sriracha. Once the salmon has finished broiling brush with glaze and return to broiler for another 1-2 minutes.
- Allow salmon to rest on pan for 2-3 minutes before serving with your favorite sides. Enjoy!
If baking salmon, follow steps as described for broiling, but preheat oven to 350ºF and bake salmon about 12-15 minutes, before covering with glaze during the last few minutes. Salmon will be done when meat flakes from fork. Store leftovers in covered container in fridge; enjoy within 3 days.
- Serving Size: 4
- Calories: 264
- Sugar: 11
- Sodium: 391
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 0
- Protein: 23
- Cholesterol: 50
photography by: Roberta Dall’Alba