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Salmon (2)

Sweet and Spicy Salmon

This recipe is so delicious, it feels like a cheat meal!  Since I love sweet and salty dishes, and my hubby appreciates a little extra spicy kick, I combined a few of our favorite salmon recipes into one incredibly delicious dish!  It’s the perfect sweet, salty, savory, spicy balance and pretty enough to serve to guests!

Just to take it up a notch, I also created a glaze to spoon over the finished salmon that echoes the same flavors of the marinade, but really you could drizzle it over anything you’d like an extra Asian-inspired kick on.

Trust me, this one is a winner!

Salmon (2)


4 salmon filets with the skin on, about 1 ½ pounds

1 garlic clove, minced

1 teaspoon freshly grated ginger

¼ cup low sodium soy sauce

2 tablespoons honey

2 tablespoon of maple syrup

3 tablespoons Sriracha

2 tablespoons water

2 green onions to garnish

Sesame seeds to garnish (optional)



In a large ziplock bag, add the garlic, ginger, soy sauce, honey, maple syrup, Sriracha and water. Use a spoon or whisk to combine thoroughly in the bag.


Place the salmon in the bag, close, and gently massage the marinade onto the fish. Marinate in the fridge for at least one hour.


Preheat your oven to 425 degrees..


Take the salmon out of the ziplock and place directly onto a sheet pan lined with parchment paper. Discard the used marinade..


Place the salmon in the oven and bake for about 12-15 minutes until the salmon is just cooked through.


Once out of the oven, allow the salon to cool for a couple of minutes until you are able to remove the skin. Do this by carefully sliding a long spatula between the skin and meat white it’s on the flat baking sheet.


Serve your salmon on a bed of white or brown rice with steamed veggies and spoon over the glaze (recipe in the link below). Finish with a sprinkling of green onions cut on the diagonal and sesame seeds.


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