Sweet and Spicy Glazed Salmon Recipe + Peach & Pepper Relish

With a subtle sweetness and a bit of spice, this easy Sweet and Spicy Glazed Salmon Recipe is quick and easy to prepare for any night of the week. Top it off with a bit of crunch with a sweet and savory Peach and Pepper Relish.

Confession time, I have not always been a big fan of salmon. I know, I know … shame on me. I was introduced to strong smelly salmon in my younger years, and it was not a good impression. Let’s just say that it was not prepared properly. Now I know better, and I’m happy to say that those salmon-hating days are over.

Now we regularly enjoy experimenting with different salmon recipes and techniques from grilling to broiling, baking, and pan-frying. I have shared how to grill salmon before, but I think there is more control with a skillet.

Sweet And Spicy Honey Glazed Salmon Recipe

If you’ve been looking for a delicious sweet and spicy honey glazed salmon this recipe is for you!  First, a simple dry rub of warm spices is applied, the salmon is cooked for a few short minutes on the stovetop, then glazed with honey, and finished under the broiler in a couple of minutes. Six minutes is all the cook time you need, and it is done to perfection.

Perfection, I say! And don’t forget the relish! Serve the finished salmon warm, topped with a crunchy sweet and savory Peach and Pepper Relish, along with a tossed salad for one amazing meal.

How to cook sweet and spicy salmon

You’ll love how quick, and easy to roasted sweet and spicy salmon recipe comes together. The seasonings are simple, but super flavorful. The Peach and Pepper Relish is over the top good, and would be a nice compliment to chicken or pork as well.

1. Mix all the spices in a bowl (paprika, chili powder, ground ginger, brown sugar, and salt). Then rub them on the flesh sides of the salmon. 
2. Preheat ovenproof skillet on the stovetop and coat the pan with canola oil. Add the salmon skin side up for 2 minutes, then flip on the other side for 2 minutes. 
3. Transfer the salmon into the oven and cook for an additional 2-3 minutes. 

This easy Honey Glazed Salmon Recipe is super delicious. I promise. Even those less-than-salmon fans will enjoy this recipe. Just try it and see, then be sure to let me know how it goes.

You’ll also love to try:

• Spicy Baked Salmon with Roasted Vegetables Recipe
• Perfect Grilled Salmon  
• Fish and Chips Recipe 
• Fish and Corn Chowder 

Sweet and Spicy Glazed Salmon Recipe + Peach & Pepper Relish

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Sweet and Spicy Glazed Salmon with Peach and Pepper Relish

Yield: 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

A flavorful salmon recipe with a subtle sweetness and a bit of spice. A sweet and savory relish tops it all off with a bit of crunch.

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Ingredients

For salmon:

• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon brown sugar
• 1 teaspoon kosher salt
• 1 1/2 pounds fresh salmon fillets
• 1 tablespoon canola oil
• 3 tablespoons honey

For relish:

• 1/3 cup diced sweet peppers
• 1/3 cup diced peaches
• 1/8 teaspoon ginger
• 2 teaspoons balsamic vinegar
• 1 teaspoon olive oil
• 2 tablespoons chopped fresh cilantro or basil
• salt and pepper to taste

Instructions

1. For salmon: Place oven rack in middle and preheat oven broiler to 400-degrees F.*
2. Combine paprika, chili powder, ground ginger, browns sugar and salt. Rub on flesh sides of salmon.
3. Heat oven-proof skillet on stovetop over medium-medium high heat. Coat skillet with canola oil.
4. Cook salmon skin side up for 2 minutes, shaking occasionally to keep from sticking. Flip to skin side down and cook 2 more minutes. Coat tops and sides with honey.
5. Place in middle rack of oven and cook additional 2 minutes for a medium doneness. Adjust cook time for preferred doneness.
6. For relish: Mix all ingredients together. Salt and pepper to taste. Cover and refrigerate until ready to serve.

Notes

*If your broiler does not have a variable temperature control, place oven rack in lower position.

Did you make this recipe?

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Originally published April 28, 2016.

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