It’s about time I posted my tried-&-true Sweet & Spicy Salmon Sunday Glaze Recipe! I’m posting this on Friday so you can pick up some nice thick salmon, sriracha and/or gochujang, sesame oil and soy sauce for this weekend!
For my very first attempt at cooking salmon I used a recipe I saw Chef Michael Salmon… um SYMON, Chef Michael Symon make on The Chew. I think it was this one. I sooo loved and miss The Chew. Anyhoo, either he suggested using hot Chinese mustard and brown sugar on the episode, or somewhere is a recipe where he or someones else used hot Chinese mustard, or I made it up? I take soy sauce or tamari and stir in brown sugar, honey, sesame oil and hot Chinese mustard. At first I used leftover hot mustard from takeout or the hot mustard packets. Eventually I found it at a Korean market and I just recently saw it at Kroger! I like to slather some of the mixture on the thick raw fish while it comes to room temp, or about 20-30 minutes, then brush on a fresh coat before I grill it. Thin filets may get overpowered by the glaze, so you may just want to brush it on right before you cook it. I must have gotten bored with the hot Chinese mustard because I swapped it out for sriracha. Then I added gochujang to the mix after hearing Sunny Anderson rave about it on The Kitchen. Yes, I love my FoodNetwork, and yes, Michael and Sunny are my favorites, though I love watching so many of them.Jump to Recipe
Chef Symon’s salmon (why do I keep typing Chef Salmon?) recipe uses cedar planks. I love cedar planks, but they are expensive. Those things are now upwards of $7.00 for a 2-pack. Seriously? That’s why I decided to try salt blocks instead. They are expensive, but they last a long time. If I have to bake it in the oven or away from home, I’ll just use a pan or disposable foil pan if necessary.
Sometimes I use Hello Chef’s Wasabi Lime Salmon recipe that combines lime juice, fresh ginger, garlic and a little mayo together, then you drizzle it over the top of cooked salmon. I like it but just not as much as my Sriracha Salmon!
Now, instead of texting my Sweet & Spicy Salmon Sunday Glaze to friends and family, I can just send a link to my blog post instead! Salmon Sunday has become a tradition in my house. I even have my niece not only eating salmon, but cooking it! (Actually touching raw fish WITH SKIN!) We like it spicy and sweet, but you can modify it to meet your taste! I started off with Sriracha, then added a little gochujang! I find Sriracha be more acidic and hot, and gochujang to have a deeper flavor. Each time I tried making the glaze with one or the other, it was missing a little something, so I added both! Sometimes I even throw in some hot garlic chili paste, but I don’t like the seeds. The point is, you don’t have to follow my recipes with painstaking precision. ( I certainly don’t!) Just make it how you think you’ll like it. Hate spicy sauce? Just use a tiny bit of sriracha or gochujang for flavor, or add more honey or sugar!
When we cook salmon on our super hot salt blocks, the skin sticks lightly to them during cooking so we can slide a fish spatula right between the skin and the fish and slide the fish right off. Husband likes to eat the crispy skin like a cracker. YUCK. I can’t even. ew. nope. not me. I never liked crispy fish skin. Truth be told it wasn’t until I reached my 40’s that I started to like salmon.
Since we have a Salmon Sunday tradition, I make up a large batch of my glaze and freeze it. It really only takes a tablespoon or two per filet so it lasts awhile.
If you make Sweet and Spicy Salmon Sunday Glaze and try it this weekend, tweet it with #SalmonSunday! I would love to see your salmons 🙂
Sweet and Spicy Salmon Sunday Glaze
- 1 tbsp sesame oil
- 4 tbsb sriracha (plus 1 tbsp to brush directly onto the salmon for extra-spicy salmon!) Or, you can use all gochujang. You don't really need both hot sauces but we like the combo.
- 1 ½ tbsp gochujang Or, use all sriracha. You don't really need both hot sauces but we like the combo.
- 2 tbsp brown sugar raw, turbinado sugar works fine as well. (sprinkle extra brown sugar on top if you prefer a more sweet than spicy glaze, and a browned, caramelized top)
- 1 tbsp honey optional (also great to drizzle over the top of the glazed raw salmon for a sweeter, less spicy glaze)
- 1/2 tbsp granulated garlic optional
- 2 tbsp tamari or soy sauce (plus 1 tbsp to brush on the salmon if you like a little extra salty-umami)
- 30 oz salmon fillets Skin on
- Add all ingredients to a bowl or zip-top bag combine well.
- I like to brush my salmon with tamari, then a thin layer of sriracha for extra spiciness before I brush on the glaze.
- Brush about 1-2 tbsp of glaze on each salmon filet covering the top and sides. (More or less depending on how thick your fish is.)I like to brush it on and let it sit until it gets to room temperature, or just get the chill off of it for even cooking. (About 20-30 minutes or so.) Add more glaze, or reapply before grilling or baking if desired. A lot will run off.
- We use salt blocks on the grill and skin-on salmon filets. The filets we get from our fish market are large and thick and stand up beautifully to this glaze. If your filets are thin, you may want to brush a lighter amount of glaze on, but I've never found it to overpower the salmon.
- Some people like to cook their salmon on lower heat, but we like to get our salt blocks up to 500° before adding the fish, skin side down on the top rack of our grill. You can also put it in a baking dish or rimmed sheet in the over at 450°. For thick salmon, over an inch thick, you will want to grill it for about 7 minutes with the lid closed (NO PEEKING) then do the fork test.
- Never-fail salmon fork test: Stick the tines of a fork halfway into the fish and hold it there for ten seconds. Remove and carefully tap it on your wrist (we tap it to our lips) and if it's nice and warm, the fish is done. If the tines are still cool, cook it a couple minutes at a time checking it with the fork test. Overcooked salmon is not great. The USDA currently recommends 145°, but you may like it more or less cooked. Nice thick filets usually take us anywhere from 10-15 minutes tops. Fillets without skin will cook much faster!