Chili Maple Glazed Salmon
Adorned with a sweet glaze and seasoned with chili powder, this Chili Maple Glazed Salmon is just what a fun and delicious dinner looks like. Plus, it’s super simple to put together and pairs well with just about any veggies for a side. It’s gluten-free, dairy-free and Paleo and calling your name to put on the dinner list this week!
Chili and Maple Glazed Salmon
This Maple Glazed Salmon recipe is hands down one of my favorite ways to prepare salmon. I was first introduced to a recipe like this at a dinner I had at Mike’s parent’s house. His mom made a delicious salmon dish, and she mentioned it using brown sugar and maple syrup, and having a rub on it. I loved that idea so I knew I had to recreate at home and thus this Chili Maple Salmon recipe was born! It is simple to put together and a unique flavor combination. The chili and and the maple together are so good! Serve with a simple side of steamed or roasted veggies and dinner is served!
Ingredients Needed
- Wild Salmon
- Chili Powder
- Paprika
- Coconut Sugar
- Sea salt
- Pure Maple Syrup
What to Serve with Maple Glazed Salmon
Because salmon is such a quick dish to make, it’s best to serve with either a prepped ahead veggie dish (we like to roast a big batch of veggies at the beginning of the week to use throughout the week) or something that takes just a few seconds to put together, like a salad!
Some other options are to serve with a quick cole slaw, like this one or this one, some zucchini noodles or other veggie noodles, or some cauliflower rice.
If you like this salmon recipe, check out these others:
- Herb Butter Salmon with Blistered Tomatoes and Green Beans
- 3-Ingredient Dijon Salmon (In 10 Minutes!)
- Sheet Pan Salmon with Sage Pesto and Root Vegetables
- Salmon and Veggies En Papillote (In Parchment Paper Packs!)
Watch the video here:
Maple Glazed Salmon
Ingredients
- 1 lb. wild salmon
- 1/2 tbsp chili powder
- 1/2 tbsp paprika
- 1 tsp coconut sugar
- 1/4 tsp Himalayan sea salt
- 2 tbsp pure maple syrup
Directions
- Place oven on broil high.
- In a bowl mix together dry rub: chili powder, paprika, coconut sugar, and salt.
- Cover salmon filets with dry rub.
- Place salmon on lined baking sheet and broil for 7-8 minutes.
- Brush maple syrup over salmon and broil for an additional 1-2 minutes. Enjoy!
Nutrition
Chili Maple Glazed Salmon
This easy sheet pan dinner is packed with flavors straight from the farm! Use up that fresh basil, parsley, cherry tomatoes, and green beans in this Herb Butter Salmon with Blistered Tomatoes and Green Beans dish! It comes together in under 20 minutes and will be a hit with the entire family!
Sheet Pan Herb Butter Salmon Recipe
This Sheet Pan Herb Butter Salmon recipe is is the ultimate summer meal! It utilizes fresh veggies like cherry tomatoes and green beans and cooks quickly under the broiler. The herb butter makes the salmon really special and gives this dish a bright finish. This sheet pan fish dish is a light and quick weeknight dinner you can get on the dinner from start to finish in roughly 30 minutes with minimal clean up! It’s gluten-free, low-carb and paleo friendly.
Sheet pan dinners are the best because they minimize clean up by utilizing one cooking vessel and they make cooking hands-off. This sheet pan dinner is low carb for a nice light meal that is still going to leave you satisfied. It is packed with flavor and loaded with fresh, in-season vegetables.
How to Make Herb Butter
An herb butter is a compound butter! A Compound butter is simply a mixture of softened butter and flavorful components like herbs and spices. For this salmon recipe we combine butter with a bunch of fresh herbs. We love using grass-fed butter like Kerrygold or Vital Farms, but really any butter you use will have an improved taste with the addition of herbs!
To make herb butter simply combine softened butter with the prepared herbs. You can make it up to 2 days ahead, if kept in the refrigerator.
Tips for Sheet Pan Cooking:
- Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
- Do the prep ahead of time to make for a quick meal: Clean the vegetables and make the herb butter the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
- Use parchment paper to make clean up a breeze.
- Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.
If you like this salmon recipe, check out these others:
- Maple Glazed Salmon
- Tomato Jalapeno Salmon Burgers
- Horseradish Encrusted Salmon
- Salmon and Veggies en Papillote
If you like this sheet pan recipe, check out these others:
- Chicken “Pizza” Sheet Pan Dinner
- Sheet Pan Greek Meatballs with Veggies and Chickpeas
- Sheet Pan Steak Fajitas
- Sheet Pan Ranch Chicken and Vegetables
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Herb Butter Salmon with Blistered Tomatoes and Green Beans
This Grilled Salmon Bowl with Garlic Scapes and Kale makes for the perfect summer meal in a bowl. Packed with flavor and fabulous ingredients, this dish is packed with everything you need for a delicious and nutritious lunch or dinner.
Grilled Salmon Bowl Recipe
This Grilled Salmon Bowl is the perfect healthy dinner that will leave you feeling way better than before you ate it. It starts with some perfectly grilled salmon. You can grill either outside or “grill” underneath the broiler in the oven. Then pile that salmon with some garlicky wilted kale, rice and your choice of pairings. This is the perfect spring or summer dinner that is also paleo-friendly, Whole30 and gluten and dairy-free.
Last year was my first year of joining a local CSA and frequenting my new town’s farmers markets. I came home week after week with incredible amounts of produce like this kale and garlic scapes, many of which at a loss of what to do with. (P.S. if you’re looking to save money eating organic, a CSA is an amazing resource). This year I’m working through all the different types of produce I take home to create into delicious meals that can be recreated by you.
Salmon Rice Bowl Ingredients
For the fish:
- Wild Salmon
- Olive Oil
- Dijon mustard
- Coconut Aminos
- Lemon
- Salt and Pepper
- Kale
- Garlic scapes (if available, or garlic cloves)
- Cooked White Rice
Salmon Bowl Toppings:
Top your salmon bowl with whatever you have handy or you think might go well with it. I enjoyed topping mine with these options:
- Avocado
- Cucumber
- Scallions
- Radishes
- Soft-boiled eggs
- Sesame Seeds
How to Grill Salmon
There are two choices for grilling this salmon. The first is on a traditional grill outdoors. Though if that isn’t available to you, feel free to “grill” this under your broiler.
To “grill” fish in the oven: Place broiler on high. Place fish on a lined and greased baking sheet and broil for 7 to 9 minutes depending on the thickness of your fish. Add sesame seeds to garnish.
To grill on an outdoor grill: Grease grill and heat to medium. Place fish on a sheet of tin foil and cook for 8 to 10 minutes until fully cooked to your liking. Add sesame seeds to garnish.
If you like this salmon recipe, check out these others:
- Herb Butter Salmon with Blistered Tomatoes and Green Beans
- 3-Ingredient Dijon Salmon (In 10 Minutes!)
- Salmon and Veggies En Papillote (In Parchment Paper Packs!)
- Sheet Pan Salmon with Sage Pesto and Root Vegetables
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Grilled Salmon Bowl with Garlicky Kale
Did you know fresh horseradish was a thing? After making this super fun and delicious Horseradish Salmon you’ll be a convert! Fresh horseradish tops this salmon and then broiled on top to form a crust for a unique weeknight dinner.
Fresh Horseradish Crusted Salmon
Salmon is hands down one of my favorite ways to put a quick dinner on the table, and this Horseradish Crusted Salmon is no exception. It is flavorful, unique and simple to put together. To make it you process fresh horsersadish, mix it together with a few common pantry staples and then top the salmon before broiling the whole thing. The horseradish forms a crust on top and adds a nice flavor and texture to the finished salmon. Serve with a simple side of steamed or roasted veggies and dinner, or your favorite side dish and dinner is served!
Tips for Working with Fresh Horseradish
In case you’ve never worked with fresh horseradish before, we’ve got a few tips for you. You can find it in your local grocery store likely in the produce refrigerator near the mushrooms. It has a rough brown skin on it, similar to a celery root and might come wrapped in clear plastic.
Before using, you’ll want to peel off the brown skin. This recipe calls for adding it to the food processor and until processing it until it is finely shredded. You could do it by hand but it’s pretty labor intensive and is very pungent.
And to that effect, no matter which way you process it, do be careful of the odor! It’s strong. So don’t stick your face close to it or take deep breathes in. At this point you may be wondering if it’s going to be too much on top of the salmon, but after adding the additional ingredients to it (namely vinegar) and baking it, it helps mellow it out.
Sides to Pair with It
If you like this salmon recipe, check out these others:
- Chili Maple Glazed Salmon
- Herb Butter Salmon with Blistered Tomatoes and Green Beans
- 3-Ingredient Dijon Salmon (In 10 Minutes!)
- Sheet Pan Salmon with Sage Pesto and Root Vegetables
Horseradish Crusted Salmon
Did you know fresh horseradish was a thing? After making this super fun and delicious Horseradish Salmon you'll be a convert! Fresh horseradish tops is broiled on top to form a crust for a unique weeknight dinner.
Ingredients
- 2 cups horseradish root, peeled and chopped
- 1/4 cup water
- Dash fine pink sea salt
- 3 tbsp vinegar
- 1 1/2 cup horseradish
- 2 tbsp melted butter
- 1 tbsp dijon mustard
- 1/2 tsp freshly ground pepper
- 1/2 tsp fine sea salt
- 1/2 tsp garlic granules
- Optional: herbs of choice
- Optional: 1/4 lemon, juiced
- 1 lb. wild-caught salmon filets
Homemade Horseradish
Crust
Other
Directions
Recipe Notes
Nutrition
Horseradish Salmon
Since we moved into our home in June, and now have a porch with a nice grill on it, you can bet I’ll be out there grilling as long as I can. I’ll likely get a heat lamp to extend the season, that’s for sure. I love all burgers, but especially Salmon burgers. They are packed with nutrients, and you can customize the flavors in totally different ways. Since my trip to the Muir Glen Farms I am even more into tomatoes then before, and these burgers give just a touch of that delicious flavor.
These burgers have just the right amount of flavor. They are bursting with scallions, jalapeños, and fresh garlic- and go fantastic with some homemade guacamole and fixins’, if you ask me!
Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!
Tomato Jalapeño Salmon Burgers
Ingredients
- 2 14.5-ounce cans wild caught pink or red salmon, or fresh salmon
- 1/4 cup scallions, chopped
- 2 eggs
- 1 tbsp coconut flour
- 1/2 jalapeño, seeds removed and finely chopped
- 1 clove garlic, crushed
- 2 tbsp tomato paste
- 1/2 tsp Himalayan sea salt, more to taste
- Optional: 1/2 tsp or more red pepper flakes for an extra kick
Toppings of choice
- Homemade guacamole
- Roasted red peppers
- Lettuce
- Tomato
- Onion
- Scallions
Directions
- In a bowl combine salmon, tomato paste, egg, coconut flour, finely chopped jalapeño, scallions, garlic, and salt
- Mix well and form into 4 patties
- Heat your grill (to 350) or your cast iron skillet until hot, grease and place burgers on
- Let cook 3-5 minutes on each side*
- Serve with toppings and enjoy
Recipe Notes
- *Cooking time will vary based on thickness of burgers
- The addition of sun dried tomatoes in these burgers would be fantastic
Nutrition
Tomato Jalapeño Salmon Burgers
Adorned with a sweet and sticky glaze, this Asian Salmon recipe is just what a fun and delicious dinner looks like. Plus, it’s super simple to put together and pairs well with just about any veggies for a side. It’s gluten-free, dairy-free and Paleo and calling your name to put on the dinner list this week!
Sticky Asian Salmon Recipe
Salmon is hands down one of my favorite ways to put a quick dinner on the table, and this Sticky Asian Salmon dinner is no exception. It is flavorful and is simple to put together. The salmon is quickly marinaded in common pantry staples like coconut aminos (a soy-free soy sauce alternative) and honey and then quickly broiler up before brushing on some of the reduced sticky marinade! Serve with a simple side of steamed or roasted veggies and dinner is served!
Ingredients Needed
- Wild Salmon
- Coconut Aminos
- Honey
- Rice Wine Vinegar
- Garlic
- Ginger
What to Serve With It
Because salmon is such a quick dish to make, it’s best to serve with either a prepped ahead veggie dish (we like to roast a big batch of veggies at the beginning of the week to use throughout the week) or something that takes just a few seconds to put together, like a salad!
Some other options are to serve with a quick cole slaw, like this one or this one, some zucchini noodles or other veggie noodles, or some cauliflower rice.
If you like this salmon recipe, check out these others:
- Herb Butter Salmon with Blistered Tomatoes and Green Beans
- 3-Ingredient Dijon Salmon (In 10 Minutes!)
- Sheet Pan Salmon with Sage Pesto and Root Vegetables
- Salmon and Veggies En Papillote (In Parchment Paper Packs!)
Sticky Asian Salmon
Adorned with a sweet and sticky glaze, this Asian Salmon recipe is just what a fun and delicious dinner looks like. Plus, it’s super simple to put together and pairs well with just about any veggies for a side. It’s gluten-free, dairy-free and Paleo and calling your name to put on the dinner list this week!
Ingredients
- 1/4 cup coconut aminos
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 2 garlic cloves, minced
- 2” piece fresh grated ginger, peeled and minced
- Pinch red pepper flakes
- 1 lb. wild salmon filets
- 1 teaspoon avocado oil
- 2 teaspoons sesame seeds
- Garnish with scallions
Directions
- Add coconut aminos, honey, vinegar, garlic, ginger and red pepper flakes to a medium bowl. Whisk together until combined. Add in salmon fillets and let marinate for about 20 minutes.
- Preheat broiler too high. Lightly grease a rimmed baking sheet with avocado oil and transfer salmon fillets on it. Broiler for 8-10 minutes, or until salmon is fully cooked through.
- Meanwhile pour marinade to a small pot. Heat and bring to a boil. Continue to cook until the sauce is reduced and sticky.
- When salmon is done cooking, remove and brush on extra marinade for a sticky glaze.
- Sprinkle salmon with sesame seeds and scallions and serve with your favorite side.
Recipe Notes
- Serve with cauliflower rice, a side salad, roasted vegetables or white rice.
Nutrition
Sticky Asian Salmon
This Thai Ginger Basil Arugula Salmon Salad takes less than twenty minutes to throw together and is loaded with delicious fresh and bright flavors!
Dairy-free, Grain-free, Nut-free, paleo-friendly, low-carb and whole30 compliant… does it get any better than that? The perfect light and healthy meal for any day of the week!
It’s finally feeling like Spring here in Boston!
The sun is out, the birds are chirping, and I’m upping my workouts to get that Summer body ready. We’ve had a busy few weeks and sometimes a quick, yet delicious and nutritious dinner filled with healthy fats is in order.
I’ve loved this ginger dressing since I made it way back when with my Seared Ahi Tuna Salad.
I’ll often whip up a batch and keep it in the fridge to spruce up an ordinary salad. It complements this dish perfectly and is so so delicious with the salmon and cucumber!
The basil flavor combined with the crunchy cucumber, ginger marinated salmon, and dressing = a refreshing light salad with bold flavor!
What is your all-time favorite salad mix-in?
Thai Ginger Salmon Basil Arugula Salad
Ingredients
Marinade
- 2 tablespoon coconut aminos
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, crushed
- 1 tablespoon fresh grated ginger
- Dash red pepper flakes
- Optional: 1 tablespoon sesame seeds
Everything Else
- 1 lb. wild salmon
- 3 cups fresh arugula
- 1 cucumber, sliced thin
- 1/2 cup fresh basil
Ginger Dressing
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon organic coconut aminos (or soy sauce/tamari sauce)
- 1 teaspoon organic raw honey
- 1/2 lemon, juiced
- 1 clove crushed garlic
- Dash of pepper
- 1 1/2 tablespoons fresh grated ginger, more to taste
Directions
- Preheat oven to high broil. Line a sheet tray with parchment paper and set aside.
- In a medium mixing bowl, mix marinade ingredients. Pat salmon dry and season with salt and pepper. Place in the bowl and cover with marinade ingredients. Set aside in the fridge until the oven is ready. You can also leave the salmon to marinate overnight.
- Place salmon in the oven for 8-10 minutes, or until fully cooked through.
- In a small mixing bowl, combine dressing ingredients. Whisk well until well blended.
- Once salmon is done, let cool for 5 minutes.
- Place all ingredients in mixing a serving bowl of choice. Drizzle dressing over salad, mix and serve!
Serve with dressing
Recipe Notes
*This recipe was updated June, 2017.
Nutrition
Thai Ginger Basil Arugula Salmon Salad
I am speechless over this Easy Salmon Puttanesca. The puttanesca sauce is so flavorful and pairs perfectly with the Wild Salmon. I couldn’t get over how simple it was to make! 10 minutes and very little prep work! Such an elegant and flavorful dish for any night of the week! We paired the salmon with sautéd green beans, but you can use any veggies you have on hand!
I am a big fan of puttanesca sauce and always wanted to make my own version. I am so happy with how this one came out and love saving the extra sauce to use throughout the week! If you are looking for low-carb, simple meals to get you through the week, this is definitely a keeper!
Easy Salmon Puttanesca
Ingredients
For the Salmon
- 1 lb. Wild Caught Salmon
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
Puttanesca Sauce
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes packed in oil, oil removed
- 2 Roma tomatoes or 1 cup whole peeled plum tomatoes
- 2 tablespoons extra-virgin olive oil
- 1/2 onion, chopped
- 1/2 tablespoon capers
- 1 teaspoon fresh lemon juice
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon basil
- 1/2 teaspoon red pepper flakes
- Optional: 1/4 cup kalamata olives, drained and pitted
Directions
1. In a food processor or high-speed blender combine all of the puttanesca sauce ingredients and pulse for 1-2 minutes. You don't want it fully smooth, so don't over mix.
2. Once done, transfer mixture to a medium saucepan and simmer over low heat for 10 minutes.
3. Preheat oven to 350 ℉. Line a baking sheet with parchment paper and set aside.
4. Cut salmon into 6 oz. portions.
5. Rub salmon with 1 teaspoon extra-virgin olive oil and sprinkle with spices.
6. Heat remaining oil in a medium skillet.
7. Once the oil is hot, gently place your salmon face down in the pan and sear for 1-2 minutes.
8. Transfer salmon to the baking skeet lined with parchment paper, skin side down and bake until the salmon has cooked all the way through. The timing will change based on how thick your salmon is, but should take about 5-10 minutes.
8. Place salmon on a plate, top with puttanesca sauce and garnish. Serve warm with roasted vegetables of choice!
Recipe Notes
- Updated March, 2017
