Description
This Chili Maple Glazed Salmon recipe features wild salmon fillets coated with a spicy chili and paprika rub, then broiled to perfection and finished with a sweet, caramelized maple syrup glaze. Ready in just 15 minutes, it offers a flavorful balance of spicy, sweet, and savory notes, making it an elegant and easy dish for a quick dinner.
Ingredients
Scale
Salmon
- 1 lb. wild salmon fillets
- Big pinch of salt and pepper
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon coconut sugar
- 2 tablespoons pure maple syrup
Instructions
- Preheat the Broiler: Set your oven broiler to high and allow it to fully preheat. This ensures the salmon cooks quickly and evenly with a nicely charred top.
- Prepare the Salmon: Lightly oil the salmon fillets to prevent sticking and place them skin-side down on a rimmed baking sheet. Generously season with salt and pepper to bring out the flavors.
- Make the Spice Rub: In a small bowl, whisk together chili powder, paprika, and coconut sugar until well combined. Evenly rub this spice mixture over the top of each salmon fillet, coating them thoroughly.
- Cook the Salmon: Place the baking sheet on the top rack of the oven and broil for about 8 minutes, or until the salmon is opaque, flakes easily, and is cooked through but not dried out.
- Apply the Maple Glaze: Remove the salmon from the oven and brush the 2 tablespoons of pure maple syrup evenly over each fillet. Return the salmon under the broiler for 1 to 2 minutes until the glaze bubbles and caramelizes to a glossy finish.
- Serve and Enjoy: Serve the salmon immediately while warm, savoring the combination of spicy, sweet, and savory flavors that make this dish delightful.
Notes
- Make sure to watch the salmon closely in the broiler to avoid burning, especially once the maple glaze is applied.
- Use wild-caught salmon for richer flavor and better texture.
- Feel free to substitute coconut sugar with brown sugar if unavailable.
- If you prefer milder heat, reduce the chili powder quantity slightly.
- To ensure even cooking, use a rimmed baking sheet and arrange fillets so they don’t touch.
