A spicy sweet rub tops salmon fillets that are broiled then drizzled with maple syrup to create a caramelized crust for a healthy, easy dinner ready in under 10 minutes.
Featuring a lifestyle that’s a little bit healthy with a whole lot of clean eating, we’ve been smitten with the pint-sized Boston blogger Lexi Kornblum of Lexi’s Clean Kitchen ever since we enjoyed a girls weekend in her hometown of Boston, MA where we were immediately drawn to her her ambition, passion and throaty, deep-voiced laughter that puts Scarlett Johansson to shame.
For Lexi, what started out as a spur of the moment Instagram account to document the changes she made in her diet to combat chronic health issues has evolved into a full-fledged blog where we can’t get enough of her healthy, beautifully photographed, and approachable recipes that work for everyone in the family (try her Slow Cooker Thai Curry Chicken), and its looking good that you’ll feel the same.
“I truly believe in the power of food,” Lexi writes in her new cookbook. And that motto shines bright on each and every page with recipes just like this fast to the table 10 minute Maple-Crusted Salmon you’ll find at the end of this post.
Lexi hasn’t always been a clean eating devotee, but when she started having some health issues in 2012, she was forced to make some adjustments.
“I noticed a change in my gut, my energy, and my skin,” she recalls. Lexi started incorporating changes in her diet, hoping the issues would resolve themselves. “The hardest part of making these changes was feeling like I couldn’t eat the foods I loved, and that’s why I started developing recipes and sharing them with the world!”
Having to shift her own diet inspired Lexi to write a cookbook so she could help others experiencing similar issues. Her first book, Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life, came out in November 2016, and we were lucky enough to get an early sneak peek!
It’s chock-full of gorgeous photography and mouthwatering healthy eats. In addition to a wide range of recipes, the book also includes a pantry guide, an equipment guide, cheat sheet guides, and meal plan templates.
“I wanted to provide others with a practical approach to clean eating that won’t deprive people of their favorite foods. When I had to change my diet and eliminate foods, I began cooking this way, and realized that there were so many people who were looking for healthy alternatives, allergen friendly swaps of their favorite foods, and overall just simple and delicious meals.”
Lexi’s favorite recipes from the book are her Homemade Mayo, Avocado Toast, Fluffy Pancakes and Waffles, Sesame Seared Ahi Tuna Salad with Ginger Dressing, and Slow Cooker Beef Barbacoa.
Is your stomach growling yet?
And now, my List of 10 Q’s for Lexi’s A’s
1. Describe your recipes in 3 words:
Creative, approachable, and seasonal!
2. If you could be one blogger other than yourself, who would you be?
Ooooh that’s a hard one, since I have so many inspiring blogger friends! I love my girl Andie. She is all about family, having work/life balance, and she is super motivated, so genuine, beyond caring, and so talented!
3. Which 3 blogs do you follow/are obsessed with/can’t live a day without?
Tastyyummies,com, Paleomg.com, and Thehealthymaven.com.
4. What is the one kitchen tool you could never give up?
Right now, my slow cooker!
5. What dish are you obsessed with mastering that you just can’t get quite right?
Paleo-Friendly Meringue cookies without real sugar!
6. What did you have for dinner last night?
The Chicken in Mushroom Sauce from my book (page 172), some roasted kabocha squash, and a gluten-free pasta dish!
7. What’s one secret talent outside of the kitchen nobody knows about you?
I’m a painter! Or used to be, I don’t paint much lately though. I studied fine arts in school — specifically painting, digital media, and art history! I taught Elementary Art for 3 years before blogging full-time.
8. You’re happiest when cooking/eating:
Pizza ;)
9. The one secret to your success is?
Oooooh man, just one? Maybe a really good sea salt. I love Himalayan sea salt and a good coarse sea salt.
10. What would your advice be to someone who is looking to make the jump into a clean, paleo-friendly diet?
It’s not an all or nothing approach! I always tell people not to think of it as a diet, and truly a lifestyle. It’s really about making healthier choices, and being more informed. Swapping out processed foods for real foods. Omit a few things from your diet, and see how you feel. Then go from there! Work on swapping out ingredients in your pantry. And remember, life is about balance, don’t drive yourself crazy!
Thank you Lexi for being our foodie crush and congratulations on your new cookbook. Now, let’s dive into the recipe.
Maple-Crusted Salmon
This super simple salmon recipe from Lexi’s Clean Kitchen is one you’ll be digging into time and time again.
It’s simple enough for fast family dinners but so stunningly tasty you’ll be eager to share it for special occasions too.
We start things off with skinless salmon fillets. Of course you could serve with the skin intact too, it’s all a matter of preference with this dish.
I prefer wild caught salmon for it’s more robust flavor and can usually find it readily available just about year round at my grocer’s seafood counter. You can also use flash frozen salmon that will yield just about as tasty of results as fresh.
The salmon is sprinkled with a mixture of kosher salt, raw sugar, paprika and chile powder. Lexi’s original recipe calls for coconut sugar or granulated maple sugar to keep it on the super healthy side. Because I didn’t have either of those ingredients on hand, I used raw brown sugar that hasn’t been stripped of any color or flavor, giving it a natural taste with a hint of molasses.
The spice recipe calls for paprika, but the second time I made this salmon (because seriously, it IS so good) I had run out. So I subbed in Smoked Paprika and it was still lip-smacking delicious.
After the fish gets a short broil in the oven, a drizzle of maple syrup slather sweetens all of those spicy salty bits.
One thing to note…because like I said, I’ve made this recipe more than once…broiling the salmon for the recommended 7 to 9 minutes will give you a very dark crust, looking almost burnt. But that’s where the flavor comes in. The first time I cooked this I didn’t let it cook as long and pulled it before the crust could develop so the texture was more of a glaze.
The second time I cooked this dish, I went for the longer time and enjoyed a wonderfully crusty, spicy but sweet caramelized crust that yes, was dark, but oh so good!
I would suggest you check your cooking time at 6 minutes and then check every minute as it cooks to get the preferred crust. The quick cooking time results in a very moist, tender flake of fish. This my friends, is a keeper, and we have Lexi to thank for all of it.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats and #lexiscleaneatingcookbook.
10-Minute Maple-Crusted Salmon Recipe
Ingredients
- 1 tablespoon chile powder
- 1 tablespoon paprika
- 2 teaspoons raw brown sugar
- 1/2 teaspoon kosher salt
- 1 1/2 pounds skinless salmon fillets cut into 4 portions
- 3 tablespoons pure maple syrup
Instructions
-
Preheat your oven to broil. Line a rimmed baking sheet with aluminum foil and spray with cooking spray.
-
In a small bowl, mix together the chili powder, paprika, sugar, and salt
-
Generously sprinkle the chili powder mixture evenly over the tops of the salmon fillets.
-
Place the salmon on the prepared baking sheet and broil for 6-9 minutes, depending on how thick your fillets are and how crispy you prefer the crust.
-
Remove the salmon from the oven and brush the maple syrup over the tops to coat the spice rub. Return to the oven and broil for an additional 1-2 minutes until the maple syrup is bubbling and has formed a crust. Serve immediately.
Visit Lexi and her blog at Lexi’s Clean Kitchen.
Purchase Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life here.
This post was compiled by Heidi and FoodieCrush contributor Hayley Putnam. Follow Hayley and her foodie tastes and other flights of fancy on Pinterest and Instagram.
As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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Sara @ Last Night's Feast says
This is my absolute favorite way to eat salmon!
CV Folks says
Wow it sounds so yummy and also looks! Thanks for sharing this amazing mouth-watering Maple-Crusted Salmon recipe with kind of food lovers.
Kari says
Yum! That looks so delicious! I’m definitely trying to eat more salmon.
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I am so happy you loved it and how gorgeous are these photos?! Xoxoxox
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Thank you thank you thank you
Becky says
Totally gonna make this soon!! Always in need of more salmon inspiration!
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That maple crust is everything! Salmon has never looked better!
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Wow I bet that tastes like candy!
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Karen Cosper says
wow this the perfect maple crusted salmon :) I will try this recipe tomorrow.
Kim Dallum says
This salmon will be center stage on my Christmas dinner table. It’s so previously, so elegant and so delicious. Thank you .
vivian says
Made this for my family tonight when I was pressed for time to get dinner on the table. It was a big hit Thanks for a great recipe!
Ana says
Great flavor combination! I have never made salmon this way and loved the spiced crust that formed. Yum! Thanks for the recipe!
Annie says
Made this tonight. I was a bit skeptical with that combination of spices. But YES, yes, yes! It looked just like the picture and caramelized like it. AND tasted even better!
Isabella says
I absolutely love this. I’m always keen on trying salmon recipes. The combination of spices is really nice. One of the best recipes for salmon I know includes spinach, capers, cooking cream and black pepper. It tastes like heaven. Thank you!
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How many calories?
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I adore salmon with crisp dill however not crusted. The fish has such a brilliant, rich flavor that you would prefer not to conceal that by over flavoring. A little ocean salt and new ground pepper. Get-up-and-go of 1 little lemon. 1 TBSP lemon juice. New dill. I utilize a decent piece of dill however no place close crusted. The fish is unmistakable underneath the dill. Gracious – after the salt and pepper rub somewhat premium olive oil into the tissue. On the off chance that you outside layer your stunning fish you will yield the kind of the fish to the hull. Why trouble?
KathyCR says
It is really tasty and spicy, instead of chilly powder I used chipotle powder and enhance the flavour and used a little bit of smoked paprika, perfect combination ever! Thanks for the recipe ❤️
Addy says
Great recipe. Sounds very delicious. Definitely will try it. But, I don’t get when you say “Preheat your oven to broil”, what is the temperature?
Yuri Shukost says
Apparently some ovens have a broil setting. Otherwise, it’s about 500 F/260C, though I went for 392F/200C in a regular oven and did it as a bake.
Alisa says
Another great recipe post, I absolutely love this.
Danae says
I have a question.. My broiler is at the bottom of my oven. It is a gas oven, so at what temp should I set the oven for this recipe?
Thank you in advance!
Char says
Delicious dinner!!! We did it tonight and used smoked paprika and chipotle chili powder. Very good, but maybe next time we will do 1/2 tbs of chili and paprika. All in all it was a hit!
heidi says
Thanks for the comment Char, so glad you enjoyed it.
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Wow, the crusted salmon looks appetizing and mouth watering. I would like to congratulate the chef for preparing the delicacy. I have bookmarked this site and I will visit it during the weekend to read the recipe and try it on my own.
Ameli says
Amazing recipe!!!! I just made this and it was absolutely delicious! And it did come out exactly as good looking!!! Thank you very much :D
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I’m so glad you enjoyed in Ameli, and thanks for circling back to let me know.
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I worship salmon with fresh dill however not crusted. The fish has such a splendid, rich flavor that you would incline toward not to cover that by over seasoning. A little sea salt and new ground pepper. Get-up-and-go of 1 little lemon. 1 TBSP lemon juice. New dill. I use a respectable bit of dill however no place close crusted. The fish is unmistakable underneath the dill. Charitable – after the salt and pepper rub to some degree premium olive oil into the tissue. In case you outside layer your shocking fish you will yield the sort of the fish to the body. Why inconvenience?
Rebecca says
So, I found this on Pinterest and have made it for myself FOUR times in the last week. I seriously cannot get enough!!!! Absolutely delicious and so easy! I had three half pound fillets and found that rubbing one side, putting that face down and broiling 3 minutes was just enough to remove the skin easily. Rubbed that side, broiled 3 more minutes, then flipped and glazed for 3 final minutes. Flawless :)
Lisa says
Thanks for your comment! I wanted to make this tonight but had no idea what to do with the skin. I’ll be following your method for sure :)
Mike Sandlin says
Hi or Lo Broil setting? Top rack?
Rebecca says
High – top rack but make sure that there is still at least a good inch between the top of the filet and the broiler coil, otherwise any crackling grease could spark. I usually have my rack on the second slot from the top.
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are those mashed potatoes you have with it in the picture? look delicious. planning to make the salmon this week, do you have mashed potato recipe you recommend to go with it?
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This salmon recipe was yummy! I did a couple minor differences. I used a whole piece of salmon and just covered the salmon generously with the mixed spices/sugar. Because I was cooking something else in the over, I baked it at 400. I did broil it the last couple minutes with the maple syrup. It turned out great. I have pinned this recipe.
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I will definitely try this. Another quick, easy delicious way to bake or broil salmon is to brush it with a little maple syrup mixed with whole-grained mustard. Simple and spicy/sweet! You can use this mixture on chicken, pork and other fish as well.
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I made this last night using chilli flakes that I ground up with a mortar & pestle.
Very tasty, but as I anticipated, one salmon fillet per person more than sufficient when paired with steamed veggies.
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