Calabrian Glazed Salmon Recipe

Prep Salmon

Pat salmon fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper. Let sit at room temperature while you prepare other components, about 10 minutes.

Make Calabrian Maple Glaze

In a small saucepan over medium heat, combine 2 tablespoons Calabrian chili paste, 3 tablespoons maple syrup, 1 tablespoon red wine vinegar and 1 tablespoon soy sauce. Bring to a gentle simmer, stirring frequently. Reduce heat to low and simmer until slightly thickened, about 3–4 minutes. Remove from heat and whisk in 1 tablespoon unsalted butter until glossy. Taste and adjust: add a pinch of salt or a teaspoon more vinegar for brightness if needed. Keep warm.

Sear and Finish Salmon

Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and press gently for 15 seconds to ensure even contact. Cook skin-side down, undisturbed, 4–5 minutes until skin is crisp and the fish is cooked about two-thirds of the way up the side. Flip fillets carefully and brush the cooked side with half of the Calabrian maple glaze. Transfer skillet to a 400°F (200°C) oven for 4–6 minutes, depending on thickness, until salmon reaches an internal temperature of 125–130°F for medium-rare to medium. Remove from oven, brush with remaining glaze, and let rest 2 minutes.

Cook sweet potatoes in a pot of salted water: bring to a boil, reduce to a simmer and cook until very tender, 12–15 minutes. Drain well.

While potatoes cook, melt 4 tablespoons unsalted butter in a small skillet over medium heat. Continue cooking, swirling occasionally, until butter foams and the milk solids turn golden-brown and smell nutty, about 3–5 minutes. Remove from heat immediately to avoid burning.

Return drained sweet potatoes to the pot or to a bowl. Add browned butter (reserve a teaspoon for plating if desired), 1 tablespoon heavy cream and 2 tablespoons milk. Mash or process with an immersion blender until smooth and velvety. Season with 3/4 teaspoon salt, 1/4 teaspoon black pepper and a pinch (1/8 tsp) nutmeg if using. Adjust consistency with extra milk by 1 teaspoon at a time as needed. Keep warm until plating.

Bring a medium pot of salted water to a boil. Blanch broccolini for 1–2 minutes until stems are bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

In a skillet over medium heat, warm 1 tablespoon olive oil. Add blanched broccolini, season with 1/2 tsp salt and 1/4 tsp pepper, and sauté 2–3 minutes until stems are heated through and florets have a slight char. Finish with the juice and zest of half a lemon. Keep warm.

Spoon about 1/2 cup of brown butter sweet potato purée onto each plate and spread into a shallow bed. Arrange 3 broccolini stalks to one side. Place a glazed salmon fillet atop the purée, skin-side up (or on its side to show the glaze). Spoon any reserved warm glaze over the fish. Sprinkle with toasted sesame seeds and microgreens or chopped parsley if using. Serve immediately.