I have been having a bit of a recipe resurrection moment. Or, maybe, it’s just that I have been on a bit of an organizing kick and finding recipe ideas in random places where they probably shouldn’t be. Last week it was all about the recreation of my Vietnamese Herb Salad with Lemongrass Chicken after finding the notes in a travel bag.
Today, it’s about this Spicy Glazed Salmon. Apparently, I ripped a page out of last December’s Bon Appetit Magazine and highlighted a Spicy Glazed Pork Ribs recipe. I had completely forgotten about it until I found it the other day in a pile of papers.
Since Wild Copper River Salmon is everywhere (in Seattle) right now and relatively inexpensive, we have been eating a lot of it. When I found the torn out page with the recipe highlighted, I knew immediately I wanted to adapt it to complement the salmon (and have cleaner ingredients).
There is a very slight smokiness from the Korean red pepper flakes, a touch of sweetness and caramelization from the palm sugar which is balanced by the vinegar and toasted sesame oil.
This is a 5-minute recipe – you basically mix some ingredients together, slather on the salmon and then bake. Super easy but unbelievably flavorful.
NOTES:
- Korean Red Pepper Flakes are very cheap at my local Asian market. If you can’t find them, you can always order off of Amazon. Make sure to get the coarse grind.
- This has a bit of a kick but it’s not super spicy by any means. Kids (who are used to some flavor and kick) could eat this. My 4-year old tasted it and while it wasn’t too spicy for him, he wouldn’t eat it because he is in a phase where he only likes salmon smoked.
- This could easily be cooked on a gas or charcoal grill!
- If you use Tamari (or Soy Sauce), omit the kosher salt.
Adapted From: Spicy Glazed Pork Ribs. December 2013 Bon Appetit Magazine
Did you make this recipe? Please give it a star rating below!
Spicy Glazed Salmon topped with Scallions.
- 1/4 cup coarse Korean red pepper flakes
- 2 1/2 tablespoons coconut palm sugar
- 2 tablespoons toasted sesame oil
- 2 tablespoons coconut aminos or Tamari
- 2 tablespoons rice vinegar
- 1/4 teaspoon kosher salt
- 2 pounds uncooked wild salmon
- 4 scallions thinly sliced for garnish
In a small bowl, combine red pepper flakes, sugar, oil, coconut aminos, vinegar and salt. Use a fork or whisk to mix until well combined.Place salmon fillets (or pieces) on a tinfoil lined baking sheet. If you love to eat the skin, make sure to rub the skin side with a bit of olive oil or other fat so it doesn't stick and get a touch crispy.
Use a
- Set oven rack to middle position and preheat to 350F. Baked salmon for 6 to 8 minutes per 1" of thickness or until center is opaque. The salmon in the photo took 16 minutes in my oven (which is properly calibrated).
- Serve topped with sliced scallions and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Delicious. I cooked a filet of wild caught salmon on the grill.
Perfect Lisa!! Thanks for taking the time to comment and leave a rating for this recipe 🙂
do you think this would work with rainbow trout?
Yes but the cooking time will be different! Rainbow Trout cooks MUCH quicker!
I was about to make this when I realized that step 2 just says: Use a… So I’m going to guess that I just pour the glaze on the salmon and grill?? I hope I’m not missing something!
I ended up making this, and it was REALLY spicy… like mouth on fire spicy. I dumped tons of brown sugar on top to try to counteract the spiciness, but not luck. I guess this recipe is just not for me. Too bad, because it looked so delicious in the picture.
Hey Nicole – did you use “coarse grind” Korean Red Pepper flakes? If you used fine, it would be a lot spicier or if you bought the “hot” flakes. That sucks!
Hmmm… thanks for letting me know! I will fix that right now! Hope you loved the dish 🙂
Made this tonight using some wild salmon we caught while vacationing in Alaska. It was absolutely perfect – we loved it! I served it with sautéed garlicky bok choy/pak choi and white rice.My side of wild salmon was much thinner than the one shown in the recipe – about an inch and we cooked it to an internal temperature of 120 degrees. Dinner was a huge hit. We loved it best with some hoisin on the side and also some cilantro and Thai basil (in addition to the green onions) – I grow all in my window box. Totally agree with you that it wasn’t an overly spicy dish – just super flavorful with a little kick. Thank you so much for this great recipe. This is definitely a keeper.
Hi Nikki! That sounds like an INCREDIBLE dinner. Thanks for taking the time to let me know – so happy you all liked it!
Do I really need to use a 1/4 cup of Korean red pepper flakes? That sounds like a lot of pepper!
Hey Sonya! YES – if you want this color and taste. There are 6 to 8 servings and a 1/4 cup is only 4 T so it’s not an insane amount if you are using regular. If you have the spicy Korean red pepper flakes on hand, I would absolutley cut the amount!
Wow, that a huge slab of salmon!!!
finger licking good….
We love salmon! And eat a lot of it at this time of the year — love Alaskan salmon, not so crazy about the farmed stuff. Fun recipe, and a bit different. Thanks!
Living here it is sac-religious to eat farmed Salmon – I am with you 😉
Such a nice glaze, I bet this would be great on the grill like you said!
It is and can be baked so many options!
This looks delicious. Can’t get enough good salmon recipes. Thanks! : )
Thanks for stopping by Crystal!
My Dad said this is the best salmon he’s ever had!