Chili-Lime Maple Glazed Salmon
Hook Point Fisheries
4
Ingredients
1 whole wild Alaskan salmon fillet
1 tbsp olive oil
¾ tsp kosher salt
½ tsp fresh cracked black pepper
1 tbsp butter
4 tbsp pure maple syrup
2 tbsp lime juice, (fresh squeezed)
1 tsp lime zest
1 tbsp soy sauce, (or tamari for gluten-free)
1 tsp rice vinegar, (or apple cider vinegar)
1–2 tsp chili paste, (sambal oelek, gochujang, or sriracha)
1 clove garlic, grated
1 tsp ginger, grated (optional but adds pop)
Thin lime slices
Chopped cilantro or green onions
Toasted sesame seeds or Aleppo pepper flakes
Fried Shallots
Sliced fresno pepper rounds
Crushed peanuts
Flaky salt
Directions
Prep the Fillet: Pat the salmon completely dry (for crisp edges and glossy glaze). Set on a parchment-lined baking sheet, skin-side down. Rub lightly with olive oil, then season with salt and pepper.
Make the Glaze: In a small saucepan or bowl, whisk together maple syrup, lime juice/zest, soy sauce, vinegar, chili paste, garlic, and ginger. Warm gently on medium/low along with butter, heat until smooth and slightly thickened, let it bubble a bit before you take it off the heat. You’re looking for a silky syrup consistency — not watery, not sticky.
Glaze & Roast: Brush the salmon generously with the glaze. Roast at 400°F for 10–12 minutes, depending on thickness. We use a meat thermometer and pull the salmon at an internal temperature of 125F. Halfway through, brush again with more glaze. For the final 1–2 minutes, switch to broil to caramelize and blister the edges.
Rest & Finish: Remove and rest 5 minutes. Brush one last coat of glaze while warm. Garnish with lime slices, herbs, sesame & Aleppo, shallots, peppers, peanuts, and a pinch of flaky salt.