Roasted salmon with sweet and spicy glaze

Roasted Salmon with Sweet and Spicy Glaze for Two

The original recipe from the New York Times was for four filets. That’s fine if you’ve got a family or are having friends over, but what about the rest of us? Those weeknights when it’s just one or two people wanting something that’s both healthy and tastes good. (See, those two don’t have to be mutually exclusive!) This Roasted Salmon with Sweet and Spicy Glaze for Two is just what the doctor ordered. Quick. Easy. And oh so good.

The original recipe also called for soy sauce. Since my wife has a soy allergy and I’ve got celiac disease, soy sauce is a no-go for us. We haven’t had it in the house in years. Even the gluten-free soy sauces don’t work because they contain…you guessed it, soy. In our house, the go-to replacement for soy sauce is coconut aminos. It’s a straight one-to-one replacement, and the brand we use, Coconut Secret, has way less sodium than soy sauce.

If you like more spice, load up on the jalapeños. Less? Just cut down. And doubling the recipe is no problem just in case you inherit a couple of kids (who will actually eat salmon) or find some friends who are looking for a free meal. No matter what you need to do, this Roasted Salmon with Sweet and Spicy Glaze for Two is flexible, fast, and easy to pull off.

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Roasted Salmon with sweet and spicy glaze for two

• 2 tbsp honey
• 1 tbsp rice wine vinegar
• 1/2 tbsp soy sauce
• 1 medium jalapeño (thinly sliced crosswise into rings)
• 2 salmon fillets (about 1-inch thick)
• Olive oil, for brushing
• Chopped cilantro (for garnish) (Optional)

1. Preheat the oven to 400 degrees.

2. Combine the honey, vinegar, soy sauce, and jalapeños in a small saucepan. Bring to a boil, then turn the heat to low and simmer for 10 minutes.

3. While the sauce is simmering and the oven heating, pat the salmon fillets dry using a paper towel. Brush a 9-by-9-inch baking pan (or other similar-size baking pan or dish) with olive oil, then place the fillets in the pan about an inch apart. Brush the fillets generously with olive oil.

4. Pour the glaze and jalapeños over the salmon. Spoon or brush glaze onto the fish.

5. Roast the salmon for 6 minutes, then baste with the glaze. Return to the oven and roast until the salmon is cooked through but still slightly rare in the center, another 6 to 8 minutes.

6. Spoon glaze over the salmon, then squeeze the lime over the salmon. Garnish with chopped cilantro, if desired.

The sliced jalapeño adds a little kick to the salmon and the glaze. We’ve used both fresh and canned jalapeños, so either works well. , which flavors the honey glaze and cooks alongside the salmon. To keep this dinner simple, serve with a baked potato. If you prefer rice, you can spoon glaze over the rice when serving. 

Main Course

Easy, gluten-free