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.
- 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
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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.
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!