Spicy Thai-Inspired Maple Glazed Salmon

Few things beat fish for a quick and healthful meal.

I came up with this recipe in the throes of late pregnancy fatigue combining some ingredients we always have on hand for the spicyhot, sweet and tangy glaze, and it's become a family favorite ever since.

With a couple of modifications (as described in the recipe), it's also become a super easy dish for the big kids to throw together.

Today, Izz is fighting off a bout of roseola, so who knows if anything's getting cooked around here. Having a sick baby in the house is a little hard on everyone.

We need a nap. Or maybe I'm projecting...

Spicy Thai-Inspired Maple Glazed Salmon
Serves 4 to 6
Time: 30 minutes
Printable Version

- a roughly 1.75 pound salmon fillet
- salt and pepper to season
- 1 Tablespoon oil for searing salmon

For the glaze:

- 1 Tablespoon minced garlic
- 2 Tablespoons minced shallots
- 5 to 7 stems cilantro, chopped (stems and leaves)
- 1/2 a jalapeño, thinly sliced (if you like hotter chilies, you can certainly use another kind)
- 1 Tablespoon oil
- 3 Tablespoons maple syrup
- 2 teaspoons chili garlic paste (or sriracha or sambal oelek)
- the zest of half a lime
- 1 Tablespoon lime juice
- 1.5 teaspoons fish sauce

1) Preheat the oven to 400F and prepare an oven safe dish or baking sheet in which to bake the salmon. I like to line the dish or sheet with foil for easy removal and cleanup.

2) Season the salmon on both sides with salt and pepper.

3) In a bowl, combine the garlic, shallots, cilantro, jalapeño and oil and toss to thoroughly coat.

4) Add in the rest of the glaze ingredients and stir to mix thoroughly.

The reason I do it in this order instead of just stirring all the glaze ingredients together at first is that coating the aromatics with oil first gives them a toastier, more caramelized flavor when they're done cooking in the oven on top of the fish. It may or may not be worth the slight additional effort for you on a given night. If you throw it all in together at once, you'll still get a delicious result.

5) In a non-stick pan, bring the 1.5 Tablespoons oil up to medium high temp and sear the salmon fillet for 2 minutes per side.

I sear because I like a crust on my fish. But if you either don't care for it or don't have time for it, just rub the flesh side with a little bit of oil before pouring the glaze over, and go straight to the oven with it as described in the next steps.

6) Transfer the salmon to your oven-safe dish, skin-side down, and pour the glaze evenly on top, as well as any remaining cooking oil from the pan.

7) Bake the salmon on the center rack for 7 to 10 minutes, depending on how done you like your fish, then turn the oven to broil and place the salmon about 5 inches under the broiler and broil for another 4 or 5 minutes to caramelize the glaze.

I like to serve the whole fillet family style, but you can easily portion it out with a spatula, scraping the flesh away from the skin.

Enjoy. :)


Full cooking album HERE.



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