Spicy Salmon With Warm Maple Glaze
"Rachael Ray's recipe for Chipotle Cashew Chicken inspired me to create this dish. Her recipe calls for chipotle peppers in adobo sauce. Having none on hand, I combined some smoky and hot spices to improvise. The maple glaze gives the salmon just the right balance of sweet and spicy. It is an easy, quick recipe that could be served any night of the week or is elegant enough to be served at a dinner party. I oven-roasted mine, but it would also be excellent grilled."
photo by The Flying Chef
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 salmon fillets, skinless
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon chili powder
- 1⁄8 teaspoon cayenne pepper (or to taste)
- 1⁄4 teaspoon ginger, dried
- 1⁄8 teaspoon black pepper, freshly ground
- 1⁄4 teaspoon salt
- 2 tablespoons olive oil
- 1⁄2 cup maple syrup, real
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
directions
- Preheat oven to 400 degrees.
- Combine maple syrup, soy sauce and lemon juice in a small saucepan over medium-high heat. Bring to a boil; boil for 3-5 minutes or until slightly thickened. Set aside.
- Combine garlic powder, cumin, chili powder, cayenne pepper, ginger, salt and black pepper in a small bowl. Gently pat seasoning onto both sides of salmon.
- Roast salmon on a baking sheet coated with olive oil for 10 minutes. Drizzle a little glaze over each salmon filet and return to oven to roast for an additional 2 minutes (or until fish flakes easily when forked).
- Serve with remaining warm maple glaze drizzled atop salmon.
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Reviews
-
Great recipe. I used tilapia instead of salmon, and grilled the fish on my Foreman grill, then poured the sauce over the grilled fish. Very different and wonderful. I served with Sweet & Spicy Sweet Potato Fries and Sweet and Spicy Corn. Thank you so much for the great, unique recipe. -
I loved this recipe!! I put the salmon in foil on the bbq. I added the oil, and put some lemon juice in the spice mixture to make a paste. Also added a little grainy dijon mustard to the the maple syrup mixture. Would definately make this for company.<br/><br/>Tracey<br/>Canada -
Absolutely excellent!!! We all raved about this. I had to make more spice to coat the salmon, but you will see from the photo mine were quite large and this was one of the smaller ones. I served over fresh vegetables done in garlic butter, which was perfect. This is a definite keeper and one we will enjoy again and again. Great post and a big hit with all my family.
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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