Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
One of the easiest ways to prepare salmon in the oven, this Sweet Heat Southern Glazed Salmon is ready for the table in less than 30 minutes! Sweet and spicy red pepper jelly is combined with savory herbs for a flavorful glaze that gives the fish a crispy exterior and a tender, buttery inside.
Baked salmon fillets are such a perfect weeknight option when you need a quick, satisfying and nourishing meal. If you love a sweet-and-savory combo, you’re going to love this particular dish. It’s such an easy dinner recipe that’s bursting with a wide variety of textures and flavors.
How to make Southern Glazed Salmon:
The key ingredient that makes this salmon special? Red pepper jelly! Pepper jelly is a Southern-favorite preserve — somewhere between a jam and a relish — that we add to anything and everything. The main ingredients in pepper jelly are peppers, sugar, and vinegar, which combine with pectin to form the classic preserve. It’s often served over cream cheese as an appetizer with crackers, but it’s also great in salad dressing or as a component of savory entrees. Today we’re using the jelly to add some delicious sweet heat to glazed salmon!
Ingredients for Sweet Heat Glazed Salmon:
- Salmon fillets
- Red pepper jelly
- Salt, garlic powder, parsley flakes, minced onion, dried basil
First, place the salmon fillets (skin-side down) on a baking sheet lined with foil and sprayed with cooking spray. Season with kosher salt.
In a small bowl, combine the seasoning and then stir in the red pepper jelly. That’s the easy, 2-minute glaze for your fish!
Spoon the glaze over the salmon, and then bake in a 425 degree F oven for 10 minutes.
Switch the oven to “broil,” and broil the salmon for 2-3 more minutes. This gives it that perfectly crisp exterior.
What to serve with Glazed Salmon:
Serve this sweet and spicy glazed salmon with just about any of your favorite sides! Here are a few good options that go well with the Southern-style fish:
- Rice, pasta, or crusty French bread
- Aunt Bee’s 3-Ingredient Buttermilk Biscuits
- Slow Cooker Southern Green Beans
- Oven Roasted Broccoli
- Creamed Spinach
- Creamed Peas
- A simple green salad dressed in cool, smooth, creamy Buttermilk Dressing or Green Goddess Dressing
Cook’s Tips and Recipe Variations:
- Don’t forget to line your baking sheet with foil! The sugars in the glaze will drip down and burn as the salmon cooks, so the foil makes cleanup really easy.
- You know the salmon is done when it flakes easily with a fork. If you’re using an instant read thermometer, the USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet.
- Pat the fish dry before adding the seasoning. This will help the herbs stick to the salmon.
- You don’t need to use all of the glaze on your fish. The nutrition facts provided below reflect all of the glaze, so if you’re looking to reduce the amount of sugar in this recipe, you can use a smaller amount of glaze on top of your salmon. It’s delicious either way!
- This recipe isn’t too spicy, so even my kids love it. If you have picky eaters that like the salmon plain, you can omit the glaze from a couple of the fillets (just rub the fish with olive oil and season with salt and pepper). The baking instructions for the glazed salmon or the plain salmon are both the same, so you can prepare a dish that works for everyone at your table.
More easy salmon recipes that you might enjoy:
- Baked Salmon Fillet with butter and herbs
- Honey Soy Glazed Salmon
- Honey Glazed Salmon with Soy Sauce and Orange Juice
- Maple Glazed Salmon
Sweet Heat Southern Glazed Salmon
Ingredients
- 4 skin-on salmon fillets (about 5 ounces each)
- 1 teaspoon kosher salt, divided
- ½ cup red pepper jelly
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley flakes
- ½ teaspoon dried minced onion
- ½ teaspoon dried basil
Instructions
- Preheat oven to 425 degrees F. Place salmon, skin-side down, on a baking sheet lined with foil and sprayed with cooking spray. Pat salmon dry with paper towels and season with ½ teaspoon salt.
- In a small bowl, stir together red pepper jelly, remaining ½ teaspoon kosher salt, garlic powder, parsley, onion and basil.
- Spoon jelly over salmon.
- Bake salmon at 425 degrees F for 10 minutes. Turn the oven to “BROIL” on high, and place the salmon about 4-6 inches from the broiler. Broil for about 2-3 more minutes, or until crispy and fish flakes easily with a fork.
Notes
- Don’t forget to line your baking sheet with foil! The sugars in the glaze will drip down and burn as the salmon cooks, so the foil makes cleanup really easy.
- You know the salmon is done when it flakes easily with a fork. If you’re using an instant read thermometer, the USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet.
- Pat the fish dry before adding the seasoning. This will help the herbs stick to the salmon.
- You don’t need to use all of the glaze on your fish. The nutrition facts provided below reflect all of the glaze, so if you’re looking to reduce the amount of sugar in this recipe, you can use a smaller amount of glaze on top of your salmon. It’s delicious either way!
- This recipe isn’t too spicy, so even my kids love it. If you have picky eaters that like the salmon plain, you can omit the glaze from a couple of the fillets (just rub the fish with olive oil and season with salt and pepper). The baking instructions for the glazed salmon or the plain salmon are both the same, so you can prepare a dish that works for everyone at your table.
Easy, quick recipe. Cooking times were perfect — not to dry or undercooked. Great flavors.
Thank you, Eileen! I’m so glad that you liked it! 🙂
Hi Blair, love your recipes! I’m down in Charlotte, NC and we have a choice of hot or mild pepper jellies in stores. Which did you use for this recipe, and do you think they could be interchanged? Thanks in advance for a response.
Hi, Dawn! They can be used interchangeably in this recipe — it’s really a matter of personal preference. I usually use a homemade jelly from my neighbor, or this store-bought version: https://www.braswells.com/product/red_pepper_jelly_traditional/best-sellers
I don’t typically buy the “hot” variety, since my kids don’t want it too spicy. Either will work, though!
Delicious and easy. I used less of the glaze to reduce sugar content. Use oven fan during broiling. I set off the fire alarms – dinner’s ready!
Thank you, Linda!
we watch you on Va this Morning. We have made several of your recipes and have more to try. You did a a chili recipe on Va this morning. It had corn and beef . Can you tell me where that is in your collection? thank you
Hi, Anne! Thank you for your kind words! The beef chili recipe is here: https://www.theseasonedmom.com/beef-chili-recipe/
Thanks for following along with us!