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Maple and Sriracha Salmon with Bacon Crumbs Recipe
Sweet, sticky, and slightly spicy, this Maple and Sriracha Salmon with Bacon Crumbs comes out soft inside with a caramelised glaze and crisp bacon on top.
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 – 6
Ingredients
- 900 g – 2 lb salmon slices
- 60 ml – ¼ cup maple syrup
- 2 tbsp lemon juice
- 1 tbsp garlic oil
- 2 tsp sriracha
- 2 tsp mustard
- 1 tsp salt
- 4 tbsp bacon crumbs
Instructions
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To make the bacon crumbs, bake the bacon until crisp. Let it cool completely, then crumble it into small bits.
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In a medium bowl, combine the maple syrup, lemon juice, garlic oil, sriracha, mustard, and salt.
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Add the salmon fillets to the bowl and coat them well with the marinade. Let them marinate for at least 1 hour to absorb the flavours.
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Preheat the oven to 200°C – 390°F using the fan setting.
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Place the salmon on a baking tray lined with parchment paper and bake for 5 minutes.
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Turn on the grill, increase the temperature to 230°C – 450°F, and grill for another 5 minutes until the glaze bubbles and caramelises.
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Serve the salmon warm, sprinkled generously with the crispy bacon crumbs.
Recipe Notes
- Garlic oil can be replaced with extra virgin olive oil and 1 crushed garlic clove for a similar flavour.
- Brush a little extra maple syrup over the salmon before grilling to give a deeper glaze.
- Serve it with steamed greens, roasted sweet potatoes, or a simple green salad to round out the meal.