Pamela Salzman’s Herbed Sweet and Spicy Salmon Recipe

This recipe appears in the Thrive Market cookbook, Healthy Living Made Easy. Get your copy here, and find the ingredients in this shopping list.

Fig preserves and sriracha sauce may strike you as an unlikely combination, but they pair beautifully in this simple salmon recipe from holistic health expert Pamela Salzman. No fig preserves on hand? Salzman says apricot also works.

Herbed Sweet and Spicy Salmon Recipe

Yield: 4 to 6 servings
Total time: 20 minutes

Ingredients

1 24-ounce Wild-Caught Salmon filet (skin-on or skinless)
2 teaspoons Thrive Market Organic Extra Virgin Olive Oil 
3/4 teaspoon sea salt
Thrive Market Organic Ground Pepper
3 tablespoons no-sugar-added fig preserves (or other fruit preserves; try Thrive Market Organic Apricot Fruit Spread)
3/4 teaspoon organic red sriracha 
1 cup mixed fresh tender green herbs, finely chopped (try flat-leaf parsley, mint, dill, or any combination)

Instructions

Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.

Place the salmon on the prepared baking sheet. Drizzle the salmon with olive oil and rub to coat evenly. Sprinkle with salt and pepper.

In a small bowl, combine the preserves and the sriracha. Spread a thin layer of the mixture on the salmon. 

Press the herb mixture on top of the salmon to cover evenly.

Roast the salmon for 10 to 12 minutes, or until fish flakes evenly when poked with the tip of a paring knife. You want the fish to be slightly rare in the center. Cut crosswise into pieces and serve immediately.