Sweet Chili Salmon
This sweet chili salmon recipe is quick, ridiculously easy, healthy, and packed with flavor! Perfect for busy weeknights.
Servings: 4
Ingredients
- 1.5 pounds fresh salmon
- Salt & pepper to taste
- 1/4 cup Thai sweet chili sauce or to taste
- Serve with (optional): lime juice, rice, cucumber, scallions, sesame seeds
Instructions
- Preheat oven to 400F and move the rack to the middle position. Line a baking sheet with foil or parchment paper for easy clean-up.
- My salmon was already cut into 4 pieces. You can leave it whole or cut it up - that's up to you. Place the salmon, skin-side down, on the baking sheet. Season it with salt & pepper. Spread about a tablespoon of sweet chili sauce on each quarter, totalling about 1/4 cup (I just use the back of a spoon). You can always add a bit more sauce if you wish.
- Roast salmon for 13-15 minutes or until it flakes easily with a fork. Keep in mind that the salmon will continue to cook for a bit after you take it out of the oven. If your salmon is particularly thick (like more than an inch thick in the thickest part), it may need a little more time.
- I like to squeeze some lime juice over top and serve it with jasmine rice, chopped scallions, cucumber, and sesame seeds sprinkled over top.
Notes
- Anything around 1.5 pounds of fresh salmon will work. I had 1.7 pounds of wild sockeye salmon.
- You can find sweet chili sauce in the Asian foods section of most major grocery stores.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Calories: 274kcal | Carbohydrates: 8g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 234mg | Potassium: 833mg | Fiber: 1g | Sugar: 8g | Vitamin A: 68IU | Calcium: 20mg | Iron: 1mg