Description
This Sweet Chili Salmon recipe features tender, oven-baked salmon fillets coated with a flavorful Thai sweet chili sauce. Perfectly balanced with a hint of spice and sweetness, this easy-to-make dish pairs beautifully with jasmine rice and fresh garnishes like lime juice, cucumber, scallions, cilantro, and sesame seeds for a refreshing and satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 pound fresh salmon (cut into 4 pieces)
- Salt & pepper (to taste)
- 1/4 cup Thai sweet chili sauce (or to taste)
To Serve (Optional but Recommended)
- Lime juice
- Jasmine rice
- Cucumber, sliced
- Scallions, chopped
- Cilantro leaves
- Sesame seeds
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and position the rack in the middle. Line a baking sheet with foil or parchment paper to make cleanup easier.
- Prepare the Salmon: Place the salmon pieces skin-side down on the prepared baking sheet. Season each piece with salt and pepper to taste. Spread about a tablespoon of Thai sweet chili sauce on top of each salmon piece, using the back of a spoon. Adjust the sauce quantity to your liking.
- Bake the Salmon: Bake in the preheated oven for 13 to 15 minutes, or until the salmon flakes easily with a fork. Thicker salmon pieces (over an inch thick) may require slightly longer cooking times. Remember that the salmon will continue to cook slightly after removal from the oven.
- Serve: Squeeze fresh lime juice over the cooked salmon for added brightness. Serve the salmon alongside cooked jasmine rice, garnished with sliced cucumber, chopped scallions, cilantro leaves, and a sprinkle of sesame seeds for texture and flavor.
Notes
- Check the thickness of your salmon fillets to adjust baking time accordingly.
- For a gluten-free version, ensure your sweet chili sauce contains no gluten ingredients.
- Serve immediately to enjoy the best texture and flavor.
- Leftover salmon can be stored in the refrigerator for up to 2 days.
- Use fresh lime juice for the best taste instead of bottled.
