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Thai Salmon is a super easy, delicious dinner. It has a great heat kick to it and it’s ready in under 30 minutes. The entire family will love this recipe. It’s beautiful and bright, a great change to the usual meal.
Table of Contents
Why Make This Thai Salmon
This salmon is a flavor explosion, the sweet and spicy Thai sauce is thick and addictive. This meal can be served with rice, cauliflower rice, over salad or with roasted veggies. The sauce is easy to whip up, you can use it with shrimp as well. This dish is quick and great for a weeknight meal or for date night. The crunch from the peanuts brings it over the top. If you love spice, also consider my Baked Blackened Salmon.
Ingredients Needed
Salmon. Wild Caught salmon is usually best, I like to go with boneless and skinless but any salmon will work. Check out my Firecracker Salmon also!
Sweet Chili Sauce. This is the brand I use. This sauce it sweet, salty and the base of the salmon marinade.
Soy Sauce. I like to use low sodium soy sauce.
Fish Sauce. This is a salty, fishy sauce found in the international aisle.
Chili Garlic Sauce. This is also found in the international aisle. It is spicy, and garlicky. You can also use sriracha instead.
Seasoning. You will need salt, and red pepper flakes for a little extra heat.
Ginger. Fresh ginger is best, this is typically in the produce aisle but you can also use ginger paste. Ginger adds a little warming zest to the dish.
Garlic. Fresh minced garlic for aromatics and flavor.
Fresh Limes. This is a must for a bright citrus flavor.
Corn Starch. This Ingredient helps to thicken up the Thai sauce for salmon. Arrow root will also work if you are gluten intolerant.
Optional Garnish
Green Onions. These add flavor and a bright pop of color.
Cilantro. Cilantro is always so great with Thai flavors, I love to add chopped cilantro to the salmon or rice if I am serving it.
Peanuts. Peanuts add a great crunch and the perfect flavor to go with the spicy thai sauce. I prefer salted/roasted peanuts but raw will work great.
Recipe Variations
Salmon. You can use white fish in place of salmon.
Soy Sauce. You can use coconut aminos or tamari in place of soy sauce.
Maple Syrup. Honey or brown sugar will also work.
Steps To Make This Recipe
Step One. Preheat oven to 375º. Line a baking sheet with parchment paper. Slice salmon into even pieces if needed.
Step Two. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and chili garlic, salt, red pepper flakes in a small sauce pan. Mix the cornstarch with a tsp of water, add it to the Thai sauce and bring to a simmer on the stove. Simmer the sauce for about 5-8 minutes until it thickens and the flavors come together.
Step Three. Place salmon onto prepared baking sheet and add about 2 Tbsp of the Thai sauce to the top of the salmon. Brush the sauce to ensure salmon is coated well. Save the leftover sauce for serving.
Step Four. Place into oven and bake until cooked through, about 15-20 minutes. Serve immediately, garnish with chopped peanuts, green onions and cilantro.
Other Salmon Recipes To Try
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Thai Salmon
Equipment
- 1 baking sheet
- small sauce pan
Ingredients
Thai Chili Sauce
- ½ cup sweet chili sauce
- 2½ Tbsp low sodium soy sauce
- 1 tsp chili garlic sauce
- 1 Tbsp fish sauce
- 3 garlic cloves, minced
- 1½ Tbsp maple syrup
- 1 Tbsp lime juice
- ½ tsp cayenne pepper
- 1 tsp ginger, minced
- 1 tsp red pepper flakes
- 1 tsp Sriracha , *optional for spice
- 1 tsp corn starch
Thai Salmon
- 1-1½ lb salmon, 4 filets
- ¼ cup salted peanuts, chopped
- 4 Tbsp green onions, chopped
- 1 Tbsp fresh cilantro, fresh garnish, *optional
- ¼ cup edemame , *optional
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- To make the sauce, add chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha, ginger in a small saucepan. Whisk cornstarch with 1 tsp of water, add that to the sauce pan. On 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 (optional cayenne 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 green onions, cilantro, edamame if using and any other veggies of choice.
Notes
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