Spicy Salmon With Warm Maple Glaze

Total Time
Prep 10 mins
Cook 20 mins

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.

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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).
  5. Serve with remaining warm maple glaze drizzled atop salmon.


Most Helpful

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.

Nane July 07, 2008

I loved this recipe!! I put the salmon in foil on the bbq. I added the oil, and put some lemon juice in the spice mixture to make a paste. Also added a little grainy dijon mustard to the the maple syrup mixture. Would definately make this for company.


T Stirs January 29, 2013

Absolutely excellent!!! We all raved about this. I had to make more spice to coat the salmon, but you will see from the photo mine were quite large and this was one of the smaller ones. I served over fresh vegetables done in garlic butter, which was perfect. This is a definite keeper and one we will enjoy again and again. Great post and a big hit with all my family.

The Flying Chef November 04, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a