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Sweet and spicy collide in this delicious salmon recipe that will amplify a bowl of fresh greens or rice. The salmon’s crispy skin is smothered with a spicy maple sauce, making each bite full of flavor and texture. Enjoy for dinner, and bring the leftover in for lunch!



Prep time


Cook time



  • 1 lb salmon, skin on, halved into two filets lengthwise​
  • 1 tablespoon unsalted butter, room temperature​
  • 1/2 tablespoon maple syrup​
  • Generous pinch of salt​


  • 1/3 cup Grade A maple syrup​
  • 3 tablespoons sriracha​
  • 1 tablespoon rice vinegar​
  • 1 teaspoon soy sauce​
  • 1/4 teaspoon red pepper flakes​


  1. Make the sauce. Combine the maple syrup, sriracha, rice vinegar, soy sauce and red pepper flakes in a small saucepan. Bring to a boil over medium-high heat and then reduce to a simmer. Allow the sauce to cook until slightly thickened, stirring every now and then to avoid it from bubbling up, about 3-4 minutes. Pour into a heat resistant bowl and allow the sauce to cool slightly.
  2. In a small bowl, mix together the butter and maple syrup until smooth and creamy.
  3. Pat salmon dry with a paper towel.
  4. Heat a cast iron skillet over medium-high heat. Melt half of the butter in the pan, reserving the other half to spread on the finished salmon or on toast with flakey salt on the side.
  5. Right before adding the salmon to the pan, salt both sides. Lay the salmon skin side down in the pan, allowing the skin to crisp and caramelize, about 5 minutes. Using a fish spatula, flip the salmon and cook for another 5 minutes. The sides of the filets should look cooked through and not raw. If you prefer your salmon more well done in the middle, cover the skillet with a lid and allow it to cook through for another minute or two until the inside of the fish is done.
  6. Serve the salmon skin side up over rice or a salad, pouring the sauce over the salmon.



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