CHILI MAPLE GLAZED SALMON
on Aug 30, 2024
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Savory, smoky, and sweet. Now that’s a flavor combo I can get behind! Spicy maple salmon is a quick, healthy meal that’s delicious over a bed of warm cooked rice.
To be honest, my husband Kyle and I went crazy over this flavor profile a while back, so much so that this Chili Maple Glazed Salmon was a consistent meal for us.
The secret is all in the marinade. It has a bit of heat thanks to smoked paprika and chili powder, but is nicely balanced with the addition of maple syrup.
I love marinating salmon because it does all the work for you! The longer it sits, the better. Make the marinade during your lunch break, and you’ll be half-way there by the time dinner rolls around.
Recipe Hack
Another thing I love about this recipe is that cleanup is a breeze. This is thanks to my nifty parchment paper hack! I simply take a piece of parchment paper, coating both sides of it with avocado oil. Then, I place it directly into a steel pan. The fish cooks right on the parchment paper, ensuring it doesn’t stick as you flip it. This leaves you with a nicely seared piece of salmon and a clean pan!
Since I first shared this cooking method, it’s become so popular with many of you (my mother-in-law and premier recipe tester has even adopted it). Be sure to check out my Blackened Fish Tacos with Mango Salsa for another recipe using this same hack.
Regardless, be sure to give this spicy maple salmon a try. It’s fancy enough to serve on date night and easy enough for any weeknight dinner too. I have a feeling you’ll be craving it as often as Kyle and I do. Enjoy!
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Ingredients for Maple Chili Glazed Salmon
Get ready, because your new favorite salmon recipe only takes a few ingredients. Pick these up on your next grocery haul!
- Salmon Filets: Obviously, the main ingredient here is salmon. This fish is super healthy for you since it’s a great source of omega-3 fatty acids. I like to use wild-caught king salmon, but use whatever type you prefer.
- Avocado Oil: This neutral cooking oil has a higher smoke point than olive oil, making it an ideal choice for seared pieces of fish or meat.
- Broth: The base of the marinade is chicken bone broth. This nutrient-dense broth is a gut-healthy food and can help with inflammation. @kettleandfire is my go-to brand for bone broth because it’s gluten-free and non GMO verified. You could swap for veggie or chicken broth or stock as well.
Pin this recipe for later!
Pin It- Spices: A blend of smoked paprika, paprika, cumin, chili powder, garlic powder, onion powder, and salt gives the salmon a jolt of flavor without overwhelming the fish. If you like it very spicy, add more chili powder!
- Maple Syrup: There’s just something about maple and salmon that go together so well. It helps create a nice glaze that is delicious spooned over the entire meal.
- Serving Suggestions: I like to pair this with cooked white rice and a roasted veggie like broccoli or squash or even a bed of greens. I always have a bag of precooked frozen rice in my freezer. The @wholefoods 365 Frozen Organic Thai Jasmine White Rice is my personal fav.
How to Make Chili Maple Glazed Salmon
Let’s make the marinade. In a small bowl or measuring cup, whisk together the broth, smoked paprika, cumin, chili powder, maple syrup, avocado oil, garlic powder, onion powder, and salt.
Line the salmon filets in a baking dish and pour the marinade over them. Marinate the salmon for 30 minutes or up to 4 hours. Any longer, and the fish may start to break down.
When ready to cook, add 1 tablespoon of avocado oil to a stainless steel pan.
Tear off a piece of parchment paper large enough to cover the stainless steel pan. Coat on both sides with another ½ tablespoon or so of avocado oil.
Heat the pan over medium-low heat.
Remove the salmon from the marinade but keep the marinade! Add the salmon filets, skin-side up, and cook for 4 minutes.
Flip the fish using a pair of tongs and cook for another 3 to 4 minutes. You can always use a meat thermometer if you’re unsure of the cooking time. Medium is between 120°F to 125°F for salmon.
Remove the salmon and the parchment from the pan and turn to low. Discard the parchment paper.
Add the marinade to the pan and bring to a simmer, stirring occasionally, allowing the sauce to cook down and thicken. This will take just a few minutes.
I like to serve the salmon with a generous drizzle of the reduced marinade over a bowl of warm cooked rice alongside a roasted veggie or greens like arugula. Yum!
Other Salmon Recipes You’ll Love:
- 8-Minute Zesty Garlic Broiled Salmon With Capers
- Mustard Salmon with Lemony Quinoa and Burst Cherry Tomatoes
- Sriracha Glazed Salmon Bowls
- Chili Maple Salmon with Jalapeno Crema
CHILI MAPLE GLAZED SALMON
Ingredients
Salmon:
- 4 filets salmon (I used wild caught king salmon but use whatever type you prefer)
- 1 tablespoon avocado oil
Marinade:
- ¾ cup chicken bone broth
- 1 ½ tablespoons avocado oil
- ¼ cup maple syrup
- 1 ½ teaspoon smoked paprika
- 1 ½ teaspoon paprika
- 1 ½ teaspoon cumin
- 1 ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
Serving Suggestions:
- Cooked white rice
Instructions
- Whisk together the marinade ingredients and pour over the salmon filets.
- Marinate for 30 minutes or up to 4 hours.
- Add 1 tablespoon of avocado oil to a stainless steel pan.
- Place a piece of parchment paper in the pan, coating on both sides with the avocado oil.
- Heat the pan over medium-low.
- Remove the salmon from the marinade but don’t discard the marinade.
- Add the salmon filets, skin-side up, and cook for 4 minutes.
- Flip and cook for another 3 to 4 minutes (depending on how done you like your salmon).
- Remove the salmon and the parchment from the pan and turn to low.
- Add the marinade to the pan and bring to a simmer, stirring occasionally, allowing the sauce to cook down and thicken.
- Serve the salmon with a generous drizzle of your reduced marinade over a bowl of warm cooked rice. ENJOY!
