Name: Sweet & Spicy Glazed Salmon
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4
Cuisine: American
Ingredients: 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)

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Sweet & Spicy Glazed Salmon recipe! This is so easy–promise! Serve with your favorite roasted veggies for a healthy dinner meal. Makes for a great meal prep dish too. Gluten-free, paleo-friendly.

Confession: I am having THE hardest time focusing on work these days. All I can think about is HOUSE STUFF.

Paint colors. Kitchen decor. Office furniture. Living room sofas. Bathroom shelves. And the list goes on.

Each week we are one step closer to becoming homeowners. I keep saying “If everything goes according to plan…” because I just feel like you never know what’s going to happen during the process. BUT –> “if everything goes according to plan…” we could be closing on our house as early as mid-April (!!!). Which means we could potentially move out of our apartment a whole month earlier than we thought. I could not be more excited you guys…

Here is a big why: I hate our (current) kitchen… Yes, the kitchen that has produced all of the recipes for the past year… I actually cannot stand it. It’s something I don’t talk about a ton because there is really no point in getting all of that negative energy going.

I’ll be honest with you… These past few weeks just being in the kitchen is a struggle. I think because I know that my time in this kitchen is coming to an end, it is making me realize how HAPPY and GRATEFUL I am to be getting out of it, and those thoughts are also consuming me. It’s like I can see the light at the end of the tunnel… but my desire to be in that kitchen working is dwindling. The fact that I will soon be in a kitchen that has NATURAL light (our apartment kitchen is a dungeon) and actual countertop space… and room for me to both make a meal AND work on blog recipes at the same time… A kitchen I’ll actually WANT to be in, that I can feel inspired in and not mentally (okay, and physically) exhausted in… sweetbabyjesus I am so ready.

But do you know what came out of the ~~crappy~~ small kitchen the other week? A glazed salmon recipe.

Oh, and you can thank Mr. FMK for this recipe 😀 Well, it isn’t his exact recipe but it is definitely a take on his little creation. In other words, I am being a control freak.

WHAT YOU NEED

wild-caught salmon
coconut sugar
chili powder
salt & pepper
maple syrup
coconut aminos
stoneground mustard
sriracha

Some tips

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. Whenever I use frozen salmon, it just doesn’t taste as good. That’s not to say it isn’t a convenient option, but I always have much better success with fresh. Or maybe that is just me… I feel like I am still learning a lot when it comes to preparing seafood because I didn’t grow up with it.
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.

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 you just allow the salmon to rest for 2-3 minutes before serving.

Here I served with roasted brussels sprouts (sans the glaze in this case) and just boiled fingerling potatoes. A simple yet satisfying meal!

And another meal in the books on the blog. About time, right?