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Thai Salmon is baked with a sticky sweet chili glaze made with garlic, ginger, lime, and a little heat. The sauce is simmered first so it thickens and clings to the salmon, with extra left for spooning over rice or veggies. Finish it with chopped peanuts and green onions for plenty of crunch and freshness.
The flavors here are Thai-inspired, with sweet chili sauce, fish sauce, lime juice, ginger, and plenty of garlic making up the sticky glaze. After making the sauce a few different ways, simmering it separately is what makes this sauce perfectly sticky.
The Sauce Is What Makes This Baked Thai Salmon
The sweet chili glaze is what sets this recipe apart. I simmer it before it goes on the salmon, which gives it a thicker, stickier texture that actually coats the fish instead of running off into the pan.
A few other things make this version worth making:
- No long marinade. Cooking the sauce first builds plenty of flavor without having to prep the salmon hours ahead.
- There’s extra sauce for the rest of the bowl. I intentionally make enough to glaze the salmon and still have some left for rice, edamame, or vegetables.
- It hits sweet, salty, tangy, and spicy. Sweet chili sauce and maple bring the sweetness, soy and fish sauce add savory depth, and the lime keeps everything from tasting too sweet.
Ingredients Worth Talking About
All ingredients and measurements can be found in the recipe card at the bottom of the post.
- Salmon. I prefer boneless salmon fillets that are similar in thickness so they finish cooking at about the same time. Skinless works well here, but skin-on salmon is fine too.
- Sweet Chili Sauce. This is the base of the glaze, so the brand you use will affect both the sweetness and the heat.
- Soy Sauce and Fish Sauce. Both add salt and savory flavor to the glaze, which is why I prefer low-sodium soy sauce. Fish sauce is potent on its own, but once mixed into the sauce it adds depth without making the salmon taste fishy.
- Chili Garlic Sauce. Adds garlic and heat to the glaze. Sriracha works as a substitute, although the flavor and texture will be slightly different.
- Fresh Ginger and Garlic. I prefer fresh here because both cook directly into the sauce. Ginger paste works in a pinch if you don’t have fresh ginger.
- Lime. Fresh lime juice cuts through the sweetness of the chili sauce and maple syrup and keeps the glaze from tasting overly sweet.
- Cornstarch. A cornstarch slurry thickens the sauce into a glaze that clings to the salmon instead of running off. Arrowroot starch can be used as a thickener.
Toppings That Add The Most
- Green Onions. Add a fresh, sharp finish that cuts through the sweet glaze.
- Cilantro. Adds freshness and works especially well if you’re serving the salmon over rice.
- Peanuts. My favorite finishing touch for crunch. I prefer roasted, salted peanuts against the sticky sweet chili sauce.
- Edamame. I like adding it when I serve the sweet chili glazed salmon over rice. It adds extra texture and makes the bowl feel a little more filling.
How to Make Thai Salmon
Step 1. Prep the salmon. Preheat the oven to 375ºF and line a baking sheet with parchment paper. If needed, cut the salmon into evenly sized fillets so they cook at about the same rate.
Step 2. Make the sweet chili glaze. Add the chili sauce, soy sauce, maple syrup, fish sauce, lime juice, garlic, chili garlic sauce, ginger, and sriracha in a small saucepan. Whisk the cornstarch with 1 teaspoon of water, then stir it into the sauce. Bring to a simmer and cook for 5 to 8 minutes, stirring occasionally, until the sauce is glossy and thick enough to coat the back of a spoon.
Step 3. Glaze the salmon. Arrange the salmon on the prepared baking sheet. Season the salmon with red pepper flakes and cayenne pepper (both optional, for extra spice) Spoon about 2 tablespoons of sauce over each fillet and brush it over the top and sides. Reserve the remaining sauce for serving.
Step 4. Bake. Bake for about 15 to 18 minutes, depending on the thickness of the salmon. Serve with the reserved sauce and finish with green onions, cilantro, chopped peanuts, or your favorite toppings.
A Few Tips to Make It
- Adjust the heat after tasting the glaze. Sweet chili sauce and chili garlic sauce already add some heat, so taste the glaze before adding extra cayenne, red pepper flakes, or extra Sriracha.
- Use the thickness of the salmon as your guide. Two 6-ounce fillets can cook differently if one is much thicker through the center. Start checking around 15 minutes and give thicker pieces more time.
- For salmon bites, shorten the bake time. Cut the salmon into evenly sized pieces and use the same glaze, but start checking much sooner since the smaller pieces cook quickly.
What to Serve With Thai Salmon
I usually serve this Thai sweet chili salmon over rice so there’s something to soak up the extra sweet chili sauce. Add edamame or a simple vegetable for an easy bowl, or pair it with my Asian Coleslaw or Spicy Cucumber Salad for something fresh and crunchy.
Make Ahead, Storage and Reheating
- Make ahead: The sweet chili glaze can be made up to 2 days ahead and refrigerated in an airtight container. Warm it briefly before brushing it over the salmon.
- Store leftovers: Refrigerate cooked salmon in an airtight container for up to 3 days. Keep any extra sauce separate if possible.
- Reheat gently: Warm the salmon in a 300°F oven until just heated through, or microwave it in short intervals. Add a little reserved sauce after reheating to keep it from tasting dry.
MOre Salmon Recipes
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Thai Salmon
Equipment
- 1 baking sheet
- small saucepan
Ingredients
Sweet Chili Glaze
- ½ cup sweet chili sauce
- 2½ tablespoons low-sodium soy sauce, or tamari
- 1½ tablespoons maple syrup
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 3 garlic cloves, minced
- 1 teaspoon chili garlic sauce
- 1 teaspoon minced ginger
- 1 teaspoon Sriracha, *optional for spice
- 1 teaspoon cornstarch, or arrowroot will work
Thai Salmon
- 4 (5-6 ounce) salmon fillets, (~1 1/2 pounds total)
- 1 teaspoon red pepper flakes
- ½ teaspoon cayenne pepper, (optional)
- ¼ cup salted peanuts, chopped
- 4 Tbsp green onions, chopped
- 1 Tbsp fresh cilantro, (optional)
- ¼ cup edamame , (optional)
Instructions
- Preheat oven to 375ºF. Line a baking sheet with parchment paper.
- To make the sauce, add chili sauce, soy sauce, maple syrup, fish sauce, lime juice, garlic, chili garlic sauce, ginger, red pepper flakes, and sriracha in a small saucepan. Whisk cornstarch with 1 tsp of water, add that to the sauce pan. Over medium-low heat, bring sauce to a simmer for about 5-8 minutes or until it thickens up a bit.
- Place salmon onto prepared baking sheet. Season salmon with red pepper flakes and cayenne pepper (both optional, for extra spice). Once the sauce has thickened, let it cool a bit. Spoon the chili sauce mixture over the salmon. Make sure the whole surface is covered, use a brush to brush it if needed. Save the leftover sauce for serving.
- Place the salmon in the oven and bake for 15-18 minutes depending on how you prefer your salmon cooked, I like medium. Serve over rice of choice and garnish with peanuts, green onions, cilantro, edamame if using and any other veggies of choice.
Notes
- Watch the salmon closely. Cooking time will depend on the thickness of the fillets, so start checking toward the end rather than relying only on the timer.
- Let the glaze thicken. Simmer until it looks glossy and starts to coat the back of a spoon before brushing it over the salmon.
- Adjust the heat to taste. Add more chili garlic sauce, red pepper flakes, cayenne, or Sriracha if you want a spicier glaze.
- For salmon bites: Cut the raw salmon into evenly sized cubes and follow the same method, but reduce the baking time since smaller pieces cook much faster.
- Gluten-free option: Use gluten-free tamari instead of soy sauce and check that the sweet chili, chili garlic, and fish sauces you use are certified gluten-free.
- Nutrition: The nutritional information does not include rice. Pair this recipe with rice, cauliflower rice, or a side of fresh steamed veggies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wish I could give this 10 stars it was SO DELICIOUS.
This was really tasty, unlike any salmon I’ve had. Really happy I gave it a try. Thanks Bailey!
Hi There! Thanks for making the recipe and for letting me know, happy cooking.
Delicious and easy, everyone loved it. Thanks 😊
I’m so happy to hear you enjoyed this one!!!
In the end you show the nutrition, is in that also the rice?
Really tasty salmon!!
Hi! The nutrition label does not include rice in the calories. I paired mine with cauliflower rice or steamed veggies typically. Rice will add 33 carbohydrates and 154 calories to the meal, and that with 3/4 cup of rice 😉
My kids are 10 and 13 and they finished the whole thing. My daughter asked for seconds. I served this with jasmine rice, edamame and green parts of spring onion. Will make again. Thanks for sharing!
I am so happy to heat this! Thanks for the feedback, Happy Cooking! xoxo
I cold have licked the plate, one of my favorites!!! I loved all the flavors!
Oh yay! I am so so happy to hear, I love this salmon recipe myself and lick the bowl often haha.