Recipe by MarthaStewartWanabe
Rachael Ray's recipe for Chipotle Cashew Chicken inspired me to create this dish. Her recipe calls for chipotle peppers in adobo sauce. Having none on hand, I combined some smoky and hot spices to improvise. The maple glaze gives the salmon just the right balance of sweet and spicy. It is an easy, quick recipe that could be served any night of the week or is elegant enough to be served at a dinner party. I oven-roasted mine, but it would also be excellent grilled.
Top Review by Elaine
Great recipe. I used tilapia instead of salmon, and grilled the fish on my Foreman grill, then poured the sauce over the grilled fish. Very different and wonderful. I served with Sweet & Spicy Sweet Potato Fries and Sweet and Spicy Corn. Thank you so much for the great, unique recipe.
- 4 salmon fillets, skinless
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon chili powder
- 1⁄8 teaspoon cayenne pepper (or to taste)
- 1⁄4 teaspoon ginger, dried
- 1⁄8 teaspoon black pepper, freshly ground
- 1⁄4 teaspoon salt
- 2 tablespoons olive oil
- 1⁄2 cup maple syrup, real
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
Directions See How It's Made
- Preheat oven to 400 degrees.
- Combine maple syrup, soy sauce and lemon juice in a small saucepan over medium-high heat. Bring to a boil; boil for 3-5 minutes or until slightly thickened. Set aside.
- Combine garlic powder, cumin, chili powder, cayenne pepper, ginger, salt and black pepper in a small bowl. Gently pat seasoning onto both sides of salmon.
- Roast salmon on a baking sheet coated with olive oil for 10 minutes. Drizzle a little glaze over each salmon filet and return to oven to roast for an additional 2 minutes (or until fish flakes easily when forked).
- Serve with remaining warm maple glaze drizzled atop salmon.