We're Meghan & Stacie

Armed with culinary prowess, practical advice, and microphones, Meghan and Stacie make life as the family cook easier. And funnier too?

hello,

more about us
What Are You Looking For?

Leave Us A Voicemail!

Did you know that you can call us? From your device? Like, RIGHT NOW!?

It’s true. Click below, hit start recording, and tell us what’s on your mind. We think you can imagine what our inbox looks like (right?): voicemail is the way to go to share your thoughts, ideas, and even just your happy hellos. 

leave a voicemail
Apple Podcasts
Overcast
spotify
Amazon
Listen to The Podcast On:

Herbed Sweet and Spicy Glazed Wild Salmon

Share This:

We all have our “company dish,” the one we can rely on when we have people over and are entertaining. This is the recipe that never fails me and that always gets rave reviews. I can make it for one or for fifty (which I have!) with ease. Inevitably, everyone asks what is in “that sauce,” which is nothing more than fig preserves, sriracha, salt, and pepper. Sweet and spicy wins every time!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Quicker-Than-Quick Herbed Sweet and Spicy Salmon by Pamela Salzman | Didn't I Just Feed You podcast

Herbed Sweet and Spicy Glazed Wild Salmon


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Stacie and Meghan
  • Yield: 4 to 6 1x

Ingredients

Scale

1 (24-ounce) wild salmon fillet (skin-on or skinless)
About 2 teaspoons unrefined, cold- pressed, extra-virgin olive oil, for drizzling
3/4 teaspoon sea salt
Freshly ground black pepper
3 tablespoons no-sugar-added fig preserves or other similar fruit preserves, such as apricot
3/4 teaspoon sriracha or hot sauce
1 cup mixed fresh tender green herbs (flat-leaf parsley, mint, dill, or any combination), chopped finely


Instructions

1. Preheat the oven to 425°F. Line a rimmed baking sheet with unbleached parchment paper.

2. Place the salmon on the prepared baking sheet. Drizzle the salmon with olive oil and rub to coat evenly. Sprinkle with salt and pepper.

3. In a small bowl, combine the preserves and sriracha. Spread a thin layer on the salmon. Press the herb mixture on top of the salmon to cover evenly.

4. Roast the salmon for 10 to 12 minutes, or until the fish flakes evenly when poked with the tip of a paring knife. You want the fish to be slightly rare in the center. Cut crosswise into serving pieces.