Herbed Sweet and Spicy Glazed Wild Salmon

Do you have one of those friends who’s just a force? Nothing slows them down, they operate on all cylinders, always on their game? That’s Pamela Salzman for me. She runs a successful food blog, teaches cooking classes, is dedicated to her social media following––not just through regular posts but daily (yes, daily!) Instagram live cooking classes.

Pamela’s second cookbook, Quicker Than Quick, just came out and it’s stunningly beautiful. There were so many things I made from the book right away, but the one I most wanted to share with you all was this sweet, spicy and herbaceous salmon. Pamela graciously let me repost the recipe for you all here, but there are so many other quick and delicious recipes besides this glazed wild salmon. Which is why I whole heartedly recommend that you all buy the book pronto!

You’re going to love this glazed wild salmon. It’s quick, fast, healthy and satisfying. And it’s one of those recipes that, once you make it, you can recreate from memory. The perfect summer meal.

Looking for more seafood recipes?

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Tuna Poke Recipe

Slow Roasted Sockeye Salmon with Lemon and Dill

Fish Tacos

Simple Roasted Salmon

Print Recipe

5 from 1 vote

Herbed Sweet and Spicy Glazed Wild Salmon

Course: Dinner, Main Course

Keyword: Dinner, Easy Dinner, Salmon, Seafood

Servings: 4

Author: Pamela Salzman

Ingredients

• 1 (24-ounce)  wild salmon fillet (skin-on or skinless)
• About 2 teaspoons unrefined, cold-pressed extra-virgin olive oil, for drizzling
• ¾  teaspoon sea salt 
• freshly ground black pepper
• 3 tablespoons no sugar-added fig preserves or other similar fruit preserves such as apricot
• ¾  teaspoons sriracha or hot sauce
• 1 cup fresh tender green herbs (flat-leaf parsley, mint, dill or any combination), chopped finely

Instructions

• Preheat the oven to 425 F degrees. Line a rimmed baking sheet with unbleached parchment paper.
• Place the salmon on the prepared baking sheet.  Drizzle the salmon with olive oil and rub to coat evenly.  Sprinkle with salt and pepper. 
• In a small bowl, combine the preserves and sriracha.  Spread a thin layer on the salmon.
• Press the herb mixture on top of the salmon to cover evenly.
• Roast the salmon for 10-12 minutes or until the fish flakes evenly when poked with the tip of a paring knife. You want the fish to be slightly rare in the center.  Cut crosswise into serving pieces.