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!

Maple glazed salmon with veggiesChili 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!

Chili powder rubbed on salmon.

Ingredients Needed

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.

A bite of maple salmon.

If you like this salmon recipe, check out these others:

Watch the video here:


5.0 rating
3 reviews

Maple Glazed Salmon


Yields 2
Prep Time 5 min
Cook Time 10 min
Total Time 15 minutes



Author: Lexi
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Ingredients

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

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Chili Maple Glazed Salmon

Cajun Blackened Fish

These Air-Fryer Fish Sticks are a great update on the traditional store-bought frozen fish we all hate-to-love! While that version usually has a long list of foreign ingredients, our gluten-free version is made with tapioca and almond flour and cooked in an air-fryer! They’re paleo, kid-friendly, and they reheat well so you can make them in a big batch for a quick lunch or dinner anytime.

how long do you cook fish sticks in the air fryer

Paleo Air-Fryer Fish Sticks

By now many kids have returned to school and adults are starting to get back in to normal routines as summer rolls to a close. I know that an easy lunch or dinner is just what this time calls for! We busted out our (still-new-to-us) air fryer to remake a classic: Fish Sticks! We of course made them gluten-free, with a short list of ingredients you can pronounce and included a tasty side of tartar sauce to go with it.

how long does it take to cook fish in the air fryer

Admittedly, we had to test this recipe MANY times. We loved the idea of skipping the deep fat fry on these (though we aren’t afraid of fat over here!). Deep frying can use a lot of oil and we will always take the opportunity to experiment with our air-fryer, but we still wanted it to be crisp. Because fish holds so much moisture the fish needs to be cut somewhat small, or similar in size to store-bought fish sticks, about 1/2″ by 1/2″ by 2″. Fish of course isn’t uniform, so you will have some pieces that are slightly different so you don’t waste any fish pieces, but try to keep most pieces about that size.

We also found that we needed bit more oil than we typically use in the air-fryer. We added two tablespoons to the bottom of the basket, and then additionally sprayed the basket and breaded fish with avocado oil. As always, we love using avocado oil because of its nutritional benefit and its high-smoke point, but feel free to use whatever oil you normally do.

How Long Does it Take To Cook Fish in the Air Fryer

We cooked our fish sticks for a total of 11 minutes at 390ºF, flipping after the first 5 minutes. Fish should be cooked to an internal temperature of 145º F. Take care not to overcook the fish as it becomes too flaky and delicate and it can break.

how do you cook fish in the air fryer

Best part about these fish sticks? They held up well in the freezer and were great when reheated. We froze ours for one month and had great results, but likely they will last at least 2-3 if properly stored. If you want, you can make a larger batch and freeze for a future quick lunch or dinner.

They must be frozen individually first so they don’t stick together. Simply place them on a plate or sheet pan with plenty of space in between. Once frozen you can place in a storage container or bag until ready to use. We reheated ours in a toaster oven and have included the instructions in the notes of the recipe.

Air fryer fish sticks

Let’s also talk about the AIR FRYER!

If you like this fish recipe, check out these others:

5.0 rating
1 reviews

Air-Fryer Fish Sticks


Yield 2
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes



Author: Lexi's Clean Kitchen
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Ingredients

For Tartar Sauce

  • 1/3 cup avocado oil mayo
  • 1 tablespoon dill relish
  • 1 tablespoon chopped fresh or dried herbs (dill, parsley, scallions are great here)
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt

Directions

  1. Pre-heat air fryer to 390ºF.
  2. Pat fish dry with paper towel and season with a pinch of salt and pepper.
  3. Cut into small fish sticks, about 1/2" x 1/2" x 2". (See note)
  4. In a medium bowl place tapioca starch. In a second medium bowl whisk eggs.
  5. In a large bowl, whisk almond flour, dill, onion powder, salt, pepper and mustard powder.
  6. Dip the sliced fish into the tapioca, shaking off any excess, then into the egg, then dredge in flour mixture. Repeat until all fish is coated.
  7. Add the avocado oil to the basket and then spray the air fryer basket generously with avocado spray, and place as many fish sticks in the basket that will fit with plenty of space in between. Spray fish sticks with additional avocado spray to lightly coat.
  8. Fry for 11 minutes, delicately flipping once at 5 minutes. 
  9. Meanwhile make tartar sauce by  combining all ingredients in a medium bowl. Set aside.
  10. Repeat with remaining fish until they have all been cooked through to reach an internal temperature of 145ºF. Be careful not to overcook or the fish will fall apart.
  11. Serve immediately with tartar sauce or cool completely before freezing.

Recipe Notes

  1. During the testing of this recipe we found that the larger the fish stick, the less crunchy it was, due to the high moisture content of the fish. Cutting them small enough, and of equal size assures for a crispy exterior.
  2. We love how well these froze! Please follow the instructions below to freeze and reheat your fish sticks.We froze ours for one month and had great results, but likely they will last at least 2-3 if properly stored.

To Freeze and Reheat:

  1. Cool down completely before freezing. To freeze first place on a plate, without letting any of the fish sticks touch. This will allow them to freeze individually so they don't get broken when you try to take them out. Once completely frozen place in storage container or bag.
  2. When ready to eat, pre-heat a toaster oven or regular oven to 400 degrees. Place on parchment lined baking sheet and reheat for 7-10 minutes. The fish should be crispy again and fully heated through.

Nutrition

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Paleo Air-Fryer Fish Sticks

These Paleo Fish and Chips are everything you want in this classic summer dish: crunchy and flavorful on the outside with the freshest fish on the inside and of course, gluten-free. And those oven baked fries served alongside? They’re the crunchiest you’ll ever have, with minimal preparation. This is a must-make before the summer is over. They are paleo-friendly and nut-free and SO delicious!

Paleo Fish and Chips

Paleo Fish and Chips

I love making a classic dish, that traditionally contains gluten, updated to include better-for-you-ingredients without sacrificing on any of the flavor or texture. This Paleo Fish and Chips recipe is exactly what you expect from this summer-time favorite without any gluten and a short list of ingredients.

For ease of making this dish we choose to oven bake the fries, instead of frying. We do this so that both the fish and the chips are finished cooking at the same time, and you don’t have to wait for oil temperature changes to achieve crispy fries. Also, we really love the taste of baked fries and it’s so simple to do.

Paleo Fish and Chips

Our fish batter is super simple, using only 4 staple ingredients any gluten-free household has stocked up. All you do is whisk it up and dip in your fish before frying.

How to Make Crispy Oven Baked Fries

If done incorrectly, oven fries can be soggy and disappointing. To match the crispy battered fish we wanted REAL DEAL french fries. Below we’ve shared our best tips for making super crispy oven baked fries:

  1. Start with the right potato: We like russet potatoes for these oven baked chips. You can peel the potatoes or leave the skin on if desired. We also tested these by soaking the potatoes in water before hand to see if losing some of the starch would help make them crispier, but we did not feel it made a huge difference in the final outcome, so have decided to streamline the recipe and leave it out.
  2. Pre-heat the oven! Make sure the oven is nice and hot when you place in the fries.
  3. Give the potatoes space to crisp up: You cannot crowd the pan when making oven baked fries, you have to leave space in between each potato. We found that two large russet potatoes fit on a standard sheet pan. Anymore than that and you will have a tougher time making the chips crispy.
  4. Use enough oil: We like to spray the potatoes with oil one last time after we flipped them to get them extra crispy!

Paleo Fish and Chips

Want other summer seafood favorites? Try these recipes:

 

5.0 rating
4 reviews

Gluten-Free Fish and Chips


Yield 4
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes



Author: Lexi's Clean Kitchen
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Ingredients

For the "Chips"

  • 2 large russet potatoes, peeled and cut into 1/2" strips 
  • 2 teaspoons oil (we like avocado for high heat cooking)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper

For the Fried Fish

  • 1-1/2 lbs. white flesh fish, such as cod
  • 2 teaspoons fine sea salt, divided
  • 1/2 teaspoon ground black pepper
  • 3/4 cup tapioca starch
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 3 cups avocado oil, more if needed, for frying

For Homemade Tartar Sauce

Directions

  1. Pre-heat oven to 400ºF and line a baking sheet with parchment paper, if desired.
  2. Place cut "chips" on the baking sheet and toss with oil, salt and pepper. Space out "chips" so they do not touch and have space in between to crisp up.
  3. Bake for 20 minutes. After 20 minutes take out of oven and flip chips to crispy on the other side and bake for an additional 20 minutes, or until crispy on the outside and tender on the inside. (See note)
  4. Meanwhile begin to prepare fish: cut into 4 even portions. Depending on the cut of your fish will decide how to portion it. Pat with paper towel to dry it over, and season with 1 teaspoon salt and 1/2 teaspoon pepper.
  5. Heat oil in a heavy-bottomed tall pot over medium heat. We used a smaller pot that required less oil to submerge the fish. You want the oil to reach about 2-1/2" inside the pot.
  6. Make the batter for the fish by whisking together tapioca, baking soda, 1 teaspoon salt, eggs and white vinegar until fully combined.
  7. When oil has reached a temperature of 350º to 370º (we use a Thermapen for this!) take a piece of fish and submerge in batter. Working quickly take out of batter before placing inside of oil. Continue with additional fish as space is available. We were able to fry two pieces at once. Flip fish after 2-3 minutes. Monitor the frying temperature to ensure it doesn't dip below 350º for too long and adjust heat as needed. Fry fish until it reaches a temperature of at least 145º and is golden brown on the outside, 5-7 minutes depending on the thickness of your fish.
  8. Between frying batches of fish make sure oil temperature returns to 350º. Continue to fry until all fish has finished. Place fried fish on paper towel to drain of excess oil. Season with salt, if desired.
  9. Make tartar sauce by combining all ingredients in a small bowl.
  10. Serve fish and chips immediately with tartar sauce.

Recipe Notes

  1. For EXTRA crispy chips, when flipping spray fries with additional avocado oil. We like the spray that has not other ingredients other than avocado oil.
  2. Serve with coleslaw and pickles!

Nutrition

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Paleo Fish and Chips

Salmon and Veggies En Papillote (In Parchment Paper Packs!) - Lexi's Clean Kitchen #salmon #dinner #easy

This Salmon En Papillate (Baked in Parchment Paper) is my new favorite way to prepare salmon. It’s a super simple, Whole30-compliant, and paleo-friendly dinner option for any night of the week! The lemon, fresh herbs and shallots make this salmon such a bright, light and flavorful salmon recipe, and the vegetables cook right with the fish for an easy clean up!

Salmon and Veggies In Parchment (en papillotte) {30 minutes or less, grain-free, dairy-free, paleo-friendly, Whole30} | Lexi's Clean KitchenSalmon and Veggies En Papillote (In Parchment Paper Packs!)

I like the idea of foil pack meals, but I’m not super into wrapping my food in aluminum foil! Parchment to the rescue! Place all the goodness in your sheets of parchment: salmon, veggies, aromatics, and fresh herbs.Salmon and Veggies In Parchment (en papillotte) {30 minutes or less, grain-free, dairy-free, paleo-friendly, Whole30} | Lexi's Clean Kitchen

MMMM… look at that goodness ready to bake! You are then left with a fabulous, flavorful, and cooked-just-right salmon dish! Plus, the veggies are done, too! Easy weeknight dinner alert.

What is fish en papillote?

En papillote (French for “in parchment”) is a method of cooking in which the food is put into a folded pouch or parcel and then baked.

Salmon and Veggies In Parchment (en papillotte) - Lexi's Clean Kitchen

Want to see exactly how to wrap them up? Watch here:

Salmon and Veggies In Parchment (en papillotte)

Like this recipe? Try these other seafood dishes!

5.0 rating
3 reviews

Salmon Baked In Parchment Paper


Yield 4
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes



Author: Lexi
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Ingredients

Directions

  1. Preheat oven to 400 degrees. Divide spinach among four 16-inch-long pieces of parchment paper.
  2. In a small mixing bowl, toss asparagus, zucchini and summer squash with salt, pepper, garlic powder, and extra-virgin olive oil. Divide tossed veggies evenly among the four pieces of parchment paper with the spinach.
  3. Pat salmon dry. Season with salt and pepper. Top with shallots, garlic, fresh herbs, and lemon slices.
  4. Bring ends of paper together and fold down the edges around the salmon until a sealed packet has formed (watch the video above for steps!). Make sure to tuck ends underneath to secure.
  5. Place salmon packets on a baking sheet and bake until packets are puffed and salmon is cooked through about 15-18 minutes.

Nutrition

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Salmon and Veggies En Papillote (In Parchment Paper Packs!)

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 bowls with an egg on topGrilled 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. 

Grilled salmon with rice and kale

Salmon Rice Bowl Ingredients

For the fish:

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:

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.

Salmon rice bowl

If you like this salmon recipe, check out these others:

[yumprint-recipe id=’368′]
 

Grilled Salmon Bowl with Garlicky Kale

Happy Savory Sunday, my friends! I hope you had a wonderful Valentine’s Day weekend. I absolutely loved seeing you pictures through Instagram, Twitter, and Facebook of all your LCK creations! It makes my heart happy to hear that you guys have success with my recipes and that it makes your transition to a clean eating, allergy-free lifestyle just a bit easier!

SAVORY SUNDAYS

I made this recipe for Mike and I earlier in the week as an easy weeknight meal (yes, actually easy!), with no intention to photograph it. The life of a food blogger in the Winter months means not being able to photograph at night (unless using artificial lighting). So when we both tried it and nearly ate the entire batch in one sitting I knew I had to share it with you guys! I also knew that meant making another batch later into the week (fine by me), so I could catch some natural light. Perfect. We loved it both times. Traditional Cioppino Stew often times has mussels and clams, which you can definitely feel free to add in!

Easy Cioppino Stew

Easy Cioppino Stew

[yumprint-recipe id=’120′]

Easy-Seafood-Stew3

Easy Cioppino StewWhat is your favorite type of soup? What is your go-to easy weeknight meal?

0.0 rating

Easy Cioppino Stew



Prep Time 5 min
Cook Time 25 hr
Total Time 1 hour 5 minutes



Author: Lexi
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Ingredients

Directions

1. In a saucepan saute garlic and oil

2. Add in onion and chorizo and let cook for 3-5 minutes, stirring often

3. Add in shrimp, scallops, and fish- let cook for another 5-7 minutes, stirring occasionally

4. Add in chick stock, diced tomatoes, tomato paste, lemon, and seasoning

5. Bring to a boil then reduce heat and let summer for 15 minutes

6. Taste and adjust spices as desired, serve hot

Recipe Notes

  • *I always have a few pieces of fish in the freezer, a bag of shrimp, and a bag of scallops
  • *If seafood is frozen, thaw before placing in the pan
  • *Servings: 4 generous bowls
  • *Amount Per Serving: 1
  • *Calories: 224g
  • *Fat 6g
  • *Carbs 11g
  • *protein 28g

Nutrition

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Easy Cioppino Stew

Seafood Primavera [paleo-friendly, dairy-free, gluten-free] | Lexi's Clean Kitchen
This Seafood Primavera is the perfect healthy alternative to the classic pasta dish! Such a great simple, veggie-packed Dinner for any night of the week!
Seafood Primavera | Lexi's Clean Kitchen
I realized yesterday that of my many dishes made with spaghetti squash, almost all are meat-based and none of them contain seafood. That had to be changed! I was in Whole Foods when I began conjuring up ideas. Spaghetti squash infused with white wine, spices, garlic, veggies, and seafood? DONE! Eating healthy never has to be boring!

Seafood Primavera | Lexi's Clean Kitchen

 

0.0 rating

Seafood Primavera


Yield 4
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour



Author: Lexi
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Ingredients

  • 1 spaghetti squash
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1 white onion, diced
  • 2 handfuls fresh organic spinach
  • 2 cups broccoli florets
  • 2 garlic cloves, crushed
  • 1 cup mushrooms, sliced thin
  • 1 pound frozen seafood medley containing shrimp, mussel Meat, calamari, whole Shell Clams, and clam Meat
  • 1/3 cup dry white wine
  • 1 lemon, juiced, more to taste
  • 2 tablespoon extra-virgin olive oil
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes (more to taste)
  • 1/2 teaspoon sea salt, more to taste
  • 1/2 teaspoon ground pepper, more to taste

Directions

Preheat the oven to 375 °F.
Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, sea salt, and black pepper.
Line baking sheet with parchment paper.
Lay spaghetti squash face down on a baking sheet, and add 1/4 cup water. Bake for about 30 minutes until fork tender. Let cool.
In a large skillet, add extra-virgin olive oil over medium-high heat. Add in garlic and cook for 1-2 minutes until fragrant. Add onion, broccoli, and mushrooms and stir well. Let cook over medium-high heat for about 5-7 minutes, until onions are translucent. Add spinach and cook just until wilted. Turn off heat and set aside.
Heat a separate skillet with extra-virgin olive oil. Add garlic and cook for 1-2 minutes, or until fragrant. Pat seafood dry and season with salt and pepper. Add seafood to the skillet and cook for 7-8 minutes, or until the seafood is fully cooked through. Add white wine, and 1/2 lemon and mix to combine. Simmer for an additional 1-2 minutes. Pour seafood and white wine sauce into the skillet with the vegetables. Add spaghetti squash and mix until well combined.
Add basil, red pepper flakes, parsley, garlic powder, salt and pepper, and the remaining lemon. Taste and adjust seasoning as needed.
Serve warm!


Nutrition

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Seafood Primavera

This Citrus Mahi Mahi with Avocado Salsa is such a great light and healthy Summer dish! The creamy avocado, fresh orange juice, and delicious smoky grilled fish is such a flavorful combination. I can’t wait to make this again and again.

Mahi Mahi Citrus Salsa | Lexi's Clean Kitchen

I am always looking for quick and simple meals, and this Citrus Mahi Mahi with Avocado Salsa is just that! It takes 30 minutes to prepare, and is loaded with delicious bright flavors! If you are having trouble finding fresh mahi mahi, feel free to substitute it for another white fish. The perfect tropical flavors for warm Summer days!

Mahi Mahi Citrus Salsa | Lexi's Clean Kitchen

 

Mahi Mahi Citrus Salsa | Lexi's Clean Kitchen

 

0.0 rating

Citrus Mahi Mahi with Avocado Salsa


Yield 2
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes



Author: Lexi
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Ingredients

    Mahi Mahi Marinade

    Avocado Salsa

    • 1 avocado, diced
    • 1/2 cup red onion, chopped
    • 1 orange, diced  (can sub diced pineapple or mango)
    • 1/8 teaspoon cayenne pepper
    • 2 teaspoons lime juice
    • 3 teaspoons fresh orange juice
    • 1/2 teaspoon cilantro
    • 1/2 teaspoon salt, more to taste
    • 1/2 teaspoon black pepper, more to taste

    Other Ingredients

    • 1 lime, sliced into wedges for garnish
    • 1 cup arugula
    • 1/4 cup sliced cherry tomatoes
    • Optional: 1/4 cup diced mango
    • Optional: Pinch of red pepper flakes

    Directions

    1. In a bowl mix together the fish marinade ingredients. Place fish in the marinade, cover, and place in the fridge.
    2. In a medium mixing bowl, combine all ingredients for the avocado salsa.
    3. Mix well and set aside. Taste and adjust seasoning as necessary.
    4. Oil your grill pan and place on the stove over high heat. Once hot, cook fish over medium heat for 4-5 minutes on each side. Fish should be opaque and flaky.
    5. On a serving plate of choice lay down a bed of arugula with sliced tomatoes. Place cooked fish filets on the arugula and top with a generously amount of avocado salsa.
    6. Drizzle with lime juice right before serving.

    Nutrition

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