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Herbed Sweet and Spicy Glazed Wild Salmon by Pamela Salzman
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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


  • 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


  • 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.