simple sriracha marmalade glazed salmon
This Simple Sriracha Marmalade Glazed Salmon recipe is so easy! It is made with boneless salmon filet and the glaze is just a blend of salt, orange marmalade and Sriracha hot sauce. That’s it! It’s so yummy and ready in 20 minutes flat.
Sooo, can I just tell you something? This salmon… It. Is. Everything!!! You guys, try it. That’s all I am going to say.
Okay wait, I’ll say more. So, to make this really super duper easy recipe all you need to do is sear the salmon on one side. Flip it over, spoon the mixture of marmalade and Sriracha over it, and then finish it in the oven. The whole thing takes 15 minutes. Maybe 20 if your oven takes forever to heat up. My point, is that it is fast and delicious. Like weeknight fast. Like no-excuses fast.
And the best part is that it is so yummy, that it is the newest member of the Best Of Healthy Seasonal Recipes list. The searing step really makes an awesome crispy edge, and then the level of heat is divine with the sweet and bitter marmalade. Gah! You’re gonna love it. My daughter devoured it and asked for seconds, and even my not-super-psyched-about-fish husband loved it. So that’s saying a lot.
Ingredients For This Recipe
Here are the notes about the ingredients for this Glazed Salmon. I have included full measurements in the recipe card.
To get the most up to date information about what kind of salmon is best to buy I always recommend looking on the Seafood Watch website. You can search though there to see which species are overfished or living in polluted waters (or creating pollution) and which are safe to buy.
I recommend buying fresh salmon when wild salmon is in season as previously frozen can dry out when it is cooked.
Remove the pin bones if the fish monger left them in. I use needle nose pliers to do so.
Remove the skin, or ask them to at the fish counter.
Orange marmalade is not just sweet and tart like other jams, it is also bitter which adds a special element to the flavors of this glaze. If you don’t like marmalade you can substitute apricot jam.
I like the texture and level of heat that Sriracha adds to this glaze. If you have another hot sauce you like better you can sub that.
Use whichever neutral cooking oil you happen to prefer. I like avocado oil or organic canola oil.
Use coarse kosher salt to season the salmon. The larger flakes makes it easier to sprinkle evenly over the fish. If you don’t have kosher salt, use regular table salt in half the amount because it is more salty. Read more about substituting kosher salt for table salt.
How To Make This Simple Glazed Salmon Recipe
What Kind Of Pan To Use
I recommend using a heavy cast iron skillet.
Preheat Oven and, Heat Pan and Brush With Oil
Make sure to preheat the oven before you begin as that is probably the part that will take the longest.
To keep the salmon from sticking to the pan, make sure to thoroughly preheat the skillet. Add the oil and brush it around the surface with a silicone brush.
Season the Salmon Before Cooking
While you are heating up the skillet, sprinkle the salmon with the salt.
Sear One Side
- Lay the salmon into the oil and let it sear without moving it.
- After 3 minutes or so, you’ll notice a bit of browning along the edge of the bottom surface.
- You can test to see if the salmon releases easily from the skillet with your spatula.
- If it sticks at all, wait a moment longer.
Glaze The Salmon
- While the salmon is searing, mix the marmalade and sriracha together in a small bowl.
- Once the salmon is seared and releases from the pan, flip it over and spread the glaze over the top, dividing evenly among the four pieces.
- Transfer the whole skillet to the oven to allow the salmon to finish cooking.
More Salmon Recipes
- If you love the sear on this recipe, then you will love this one: Easy Skillet Salmon with Avocado and Basil.
- This Sheet Pan Salmon with Moroccan Flavors has chickpeas and carrots.
- This Roasted Salmon Sheet Dinner with green beans and cherry tomatoes is as easy as it is pretty!
- If you haven’t tried baked Salmon in Foil before, then get ready to be impressed with how easy it is! Plus clean up is a breeze.
- This Salmon Nicoise Salad is what I ask for for Mother’s Day dinner. It is one of my favorite meals.
- This Grilled Salmon Puttanesca is a great summer meal with pasta.
- This Wasabi Glazed Salmon Meal Prep Salad recipe is great for lunches.
- Trust me when I say you will fall in love with this Maple Tahini Roasted Salmon. It is sublime!
- If you make salmon regularly, then you’ll want to save this recipe for Lemon Caper Salmon Cakes because it is a great way to use leftover salmon.
Thanks so much for reading! If you make this recipe, please come back and let me know by leaving a star rating and review. Happy Cooking! ~KatiePrint
This simple Sriracha Marmalade Glazed Salmon recipe is everything! It’s a little spicy, a little sweet and is ready in 20 minutes or less!
- 1 teaspoon coarse kosher salt
- 4 4-ounce portions boneless skinless salmon filet
- 1 teaspoon avocado oil
- ¼ cup orange marmalade
- 1 tablespoon Sriracha
- Preheat oven to 425 degrees F.
- Sprinkle salt all over the salmon.
- Heat a large oven-proof skillet (preferably cast iron) over medium-high heat. Add oil and brush over the bottom of the skillet with a heat proof pastry brush. When oil is very hot, lay salmon in the skillet and let cook undisturbed until the bottom is browned and the fish releases easily from the hot skillet, 3 to 4 minutes.
- Meanwhile, stir marmalade and Sriracha in a small bowl.
- Carefully flip fish over and spoon the marmalade mixture over the fish. Transfer the skillet to the oven and let continue cooking until the fish is just barely opaque in the center, 2 to 4 minutes for medium-well. Serve hot.
If possible try to use center cut salmon for this recipe so that all four pieces of salmon cook through at the same rate. Note that if you have a thinner piece of salmon from the tail end of the fillet, it will cook more quickly and thicker pieces will take longer.
Leftover salmon is good cold.
- Serving Size: 1 piece salmon
- Calories: 301
- Sugar: 14
- Fat: 13 g
- Saturated Fat: 11 g
- Carbohydrates: 17 g
- Protein: 28 g