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Herbed Sweet and Spicy Glazed Wild Salmon

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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!

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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

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



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


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.

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