Recipe: Appetizing sweet and spicy salmon

sweet and spicy salmon. Remove to a platter and serve immediately. Learn how to make this sweet and spicy grilled salmon recipe that makes a perfect gluten-free summer meal. This naturally gluten-free salmon recipe is something special, both sweet and spicy with a caramelized touch from when the brown sugar meets the heat of the grill.

This Pan Seared Salmon with a sweet and spicy spice rub is one of my favorite quick and easy dinners. This sweet and spicy salmon is covered in a brown sugar, chili powder and ground cumin spice rub and then pan seared until the fish is perfectly charred. Sweet and Spicy Honey Sriracha Salmon. You can cook sweet and spicy salmon using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of sweet and spicy salmon

You need 2 lb of salmon.
It's 1/2 cup of soy sauce.
It's 1/2 cup of olive oil.
Prepare 1/2 cup of honey.
You need 1 bunch of green onions.
You need 3 clove of garlic.
You need 1/2 of jalapeno.

A super easy and healthy dinner. Serve with rice and veggies to make it a meal! The sauce is just spicy enough with added sweetness from the honey. If you want it a bit spicier go ahead and add some more Sriracha or red pepper flakes.

sweet and spicy salmon step by step

In a large bowl mix together soy sauce( I recomend aloha brand soy sauce its less salty then traditional soy sauce), olive oil, honey.
finely chop green onions, garlic and jalapeno, clean seeds from jalapeno unless you like it spicy:-) throw it in with your large bowl with marinade and mix together to compete the marinade.
marinate salmon for a minimum of 2 hour.
preheat oven 400°F, i would recommend using tin foil in your baking dish so they honey won't burn your pan.
place marinated salmon in baking dish and bake for 15 minutes. if your piece of salmon is thinner its going to cook quicker..

The decadent-tasting "good" fat in salmon complements the sweet-spicy Buffalo glaze. Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Heat tortillas according to package directions. Fill tortillas with cabbage mixture and salmon, top with Mango Pico de Gallo, and serve immediately.