Sweet Chili Salmon Recipes

BROILED SALMON WITH THAI SWEET CHILI GLAZE

Steps:

• Set the oven rack 5-6 inches from the top and preheat the broiler.
• Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon ¼ cup of the marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in refrigerator.
• Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer the salmon fillets to the prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy -- you don't want it to pool too much on the baking sheet because it will burn in the oven. Broil the salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with scallions and serve.

SWEET CHILI SALMON

Steps:

• Season the salmon with a wee bit of salt and pepper. Mix the sweet chili sauce, lime juice, sesame and cilantro leaves together. Stir to combine well. Set aside.
• Heat up a skillet with the oil on medium heat. Pan sear the salmon on both sides, until cooked. Transfer the salmon onto a serving platter, add the sweet chili sauce on top of the salmon and serve immediately.

CHRISSY TEIGEN'S SWEET CHILI AND MUSTARD GLAZED SALMON FILLETS

Steps:

• Position rack 4-6 inches from the heating element and preheat the broiler.
• Season salmon all over with salt and pepper. In a small bowl stir together the Thai sweet chili sauce, sambal oelek, and mustard.
• Pour the mixture into a large cast-iron skillet. Set skillet over medium-high heat until the mixture boils.
• Lay the salmon skin side up, in the sauce. Cook the salmon until it turns pale pink about 2 minutes, then move the skillet to the oven and broil
• until the skin gets crispy about 3-4 minutes.
• Remove the salmon from the oven and place on a serving platter pour the sauce from the skillet over the salmon.
• Add 1/4 cup of water to the skillet and cook over high heat, stirring and scraping until the sauce thickens. Pour the sauce from the skillet onto the salmon. Note***( I skipped this step and just spooned the sauce from the skillet but it's in Chrissy's recipe so it's optional) Serve immediately.

BROILED THAI SWEET CHILI SALMON

Steps:

• Make Thai sweet chili sauce or use store-bought (I like Thai Kitchen brand).
• In a large baking dish, add salmon in a single layer. Each fillet: sprinkle with a pinch of salt and top with 1 tbsp of Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
• Turn on oven's broiler on High and position top oven rack 5" - 6" below the heat source. Line large baking sheet with foil or silicone mat, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
• Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized.
• Serve hot garnished with green onions, extra sauce (if desired) and brown rice or quinoa + any salad.

SWEET CHILI-GLAZED SALMON, SUGAR SNAPS AND RICE

Steps:

• Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
• Combine the rice, 2 1/2 cups water and 1/4 teaspoon of the salt on the sheet pan. Bake for 20 minutes.
• Meanwhile, whisk the sugar, lime juice, fish sauce, chili-garlic sauce and cornstarch in a small bowl to make the glaze. Combine the sugar snaps with the oil and 1/4 teaspoon of the salt in a separate bowl.
• Season the salmon with the remaining 1/4 teaspoon salt. After the rice has cooked for 20 minutes, place the salmon, skin side down, on the sheet pan (directly on top of the rice) and brush it with about one-third of the chili glaze. Roast for 5 minutes, again brush the salmon with about one-third of the glaze and add the sugar snaps to the pan. Roast another 5 minutes and brush with the remaining glaze. Roast until the salmon is just translucent in the center and the sugar snaps are crisp-tender, about 5 minutes more.