Sweet Heat Salmon


Chef Vivian Howard's new book, This Will Make It Taste Good, is all about creating homemade condiments and seasonings, then using them to boost the flavor in other recipes. This salmon is from her chapter on fruit preserves. A glaze made from fruit preserves and jalapeño provides the perfect amount of sweet and spicy flavor to salmon. If you don't like a lot of heat, discard the ribs and seeds from your jalapeño before adding it to the sauce.

Sweet & Spicy Salmon
Photo: Jason Donnelly
Active Time:
45 mins
Total Time:
45 mins


  • ¾ cup fruit preserves, such as blackberry or peach, pureed

  • 6 tablespoons water

  • 1 jalapeño pepper, thinly sliced, plus more for garnish

  • 2 cloves garlic, chopped

  • ¼ cup white-wine or cider vinegar

  • 1 ½ tablespoons reduced-sodium tamari or soy sauce (see Tip)

  • 2 tablespoons lemon or lime juice, divided

  • 1 ½ pounds skin-on salmon fillet

  • 1 tablespoon extra-virgin olive oil

  • ¼ teaspoon kosher salt

  • 3 cups packed arugula

  • 1 cup thinly sliced radishes

  • ¼ cup fresh mint or chervil leaves, torn

  • Lemon wedges for garnish


  1. Combine pureed preserves, water, jalapeño and garlic in a medium saucepan. Bring to a boil over medium heat. Cook, stirring occasionally, until reduced by half, 10 to 15 minutes. Add vinegar and tamari (or soy sauce) and cook until thick enough to coat the back of a spoon, 4 to 8 minutes more. Remove from heat. Stir in 1 tablespoon lemon (or lime) juice.

  2. Meanwhile, preheat grill to medium-high or broiler to high. Brush salmon with oil and sprinkle with salt.

  3. Oil the grill rack or place the salmon on a rimmed baking sheet coated with cooking spray. Grill or broil the salmon, skin-side down, until it flakes easily with a fork, 10 to 15 minutes, depending on thickness. Using 2 large spatulas, carefully transfer the salmon to a platter. Top with the warm glaze.

  4. Toss arugula, radishes, mint (or chervil) and the remaining 1 tablespoon lemon (or lime) juice in a medium bowl. Serve the salmon with the salad and garnished with lemon wedges and more jalapeño slices, if desired.


To make ahead: Refrigerate glaze (Step 1) for up to 4 days; reheat before continuing.

Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing ingredients.

Nutrition Facts (per serving)

283 Calories
7g Fat
30g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 283
% Daily Value *
Total Carbohydrate 30g 11%
Dietary Fiber 1g 4%
Total Sugars 20g
Protein 24g 48%
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 53mg 18%
Vitamin A 624IU 12%
Sodium 337mg 15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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