Thai Salmon
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 serving over rice or veggies.
Servings: 4
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
Serving: 1g | Calories: 411kcal | Carbohydrates: 27g | Protein: 39g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 1245mg | Potassium: 1060mg | Fiber: 2g | Sugar: 21g | Vitamin A: 391IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 2mg