Sweet and Spicy Salmon


By Chef Ivan Flowers


Ivan Flowers, 5-Star Chef and Culinary Instructor, shares how to make his sweet and spicy glazed crispy salmon recipe, on Big Blend Radio.

Serves 4


4- 7 Oz. Skin-On Wild Salmon Filets
2 Cups Shelled Edamame
2 Tbsp. Canola Oil
Juice of 1 Lemon
2 Scallions, Julienned
1 Tbsp. Chili Sesame Oil
1 Tbsp. Sweet Chili
1 Tbsp. Wasabi
1 Tbsp. Samba Oeleck


Add the canola oil to a large non-stick sauté pan over medium-high heat. Let the oil heat for 3 minutes. Add in the salmon, skin side down. Cook for 4 minutes, then flip over and cook other side for 4 more minutes. Once cooked, remove from heat, salt & pepper and let the salmon rest.

In same pan, add in the edamame, juice of 1 lemon and salt & pepper to taste. Cook for 1 minute then remove from heat.

In a small bowl, combine the chili sesame oil and sweet chili. Generously brush this glaze on the salmon.

Serve glazed salmon atop edamame beans and top with a dollop of wasabi & Samba Oelek. Finally, sprinkle with the scallions.

International Food Wine & Travel Writers Association

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