I couldn’t love this simple, quick-to-prepare recipe any more. Buttery salmon with a sweet and spicy glaze is always a winner, even for people who claim they don’t love salmon. Somehow the combo of apricot and sriracha makes it irresistible, and it comes together in under 20 minutes.
This recipe is easy to adapt with what you have on hand. I’ve used fig spread in place of apricot, and I think orange marmalade would be delicious too. I’ve even done a version with jalapeño pepper jelly and lime – just be careful with the sriracha so it doesn’t get too spicy.
For sides, I like to keep things simple. Steamed broccoli with olive oil and lemon juice or an arugula salad are both light and bright, balancing out the sweet heat of the salmon perfectly.
A quick note about salmon – I try to eat it once a week for its healthy omega-3 fats. While wild salmon is the top choice nutritionally, I find it can be a bit dry for my taste. I really love the richness of sustainably raised Norwegian or local King salmon when it’s in season. I get my wild salmon in canned form for lunches, flaked into salads, so I don’t mind this tradeoff. Go with what’s available, what fits your budget, and what you enjoy most.
Happy cooking,
Christina
Sweet and Spicy Salmon
Ingredients
- 4 (6-oz) salmon filets
- extra virgin olive oil
- 2 tbsp apricot fruit spread
- 1 tsp sriracha
- ½ cup chopped soft fresh herbs such as parsley, dill, cilantro and basil divided, use half before cooking and half after
Instructions
- Preheat the oven to 425°
- Line a rimmed sheet pan with foil and then parchment paper.
- Place the salmon skin side down on the prepared pan. Drizzle the salmon with a little olive oil and sprinkle with kosher salt and freshly ground black pepper.
- In a small bowl, mix the apricot preserves with the sriracha sauce. Taste for desired spice level and add more, in needed. Divide the mixture among the salmon filets and spread a thin layer on each.
- Sprinkle half of the herbs on the salmon. Reserve half for after cooking.
- Roast the salmon for about 12-15 minutes, depending on level of doneness desired. Sprinkle remaining herbs and serve.