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Sweet n’ Smokey Salmon

Servings 4 -6 servings


  • 1 ½ lbs of salmon skinned
  • ¼ cup of smoked almonds whole
  • 2 teaspoons of chili powder
  • 1 ½ teaspoons of paprika
  • 1 teaspoon of garlic powder and onion powder
  • ¼ cup of maple syrup
  • 2 tbsp of light soy sauce
  • A dash of kosher salt & cracked pepper
  • Ziplock bag
  • Cooking oil


  • Cruxh the almonds. I put them in the Ziploc and roll over them with a rolling pin until it’s the consistency of breadcrumbs.
  • Add in the chili powder, paprika, garlic powder, and onion powder.
  • Spray salmon with cooking spray and coat all over with the almond/spice mixture. I cut mine in pieces and drop in the Ziploc and shake til covered. Note – you don’t want the salmon to be too thick or it won’t cook as fast.
  • Preheat a large frying pan on medium for a few minutes. Spray with cooking spray and drop in the salmon.
  • Cook for around 4 minutes on each side. The goal is the salmon will separate easily with a fork.
  • Once the salmon is done, remove it from the pan.
  • Add the syrup and soy sauce just for 2 minutes until it thickens.
  • Serve salmon with the sauce over it. I serve mine over simple coconut rice with asparagus on the side.


Recipe altered from an original recipe from Publix Apron Simple Meals