Sweet Chili-Glazed Salmon Recipe
This is the type of recipe that converts fish skeptics into bona fide believers, and all it takes is a glaze that you can whip up in a few minutes. The fattiness of salmon pairs perfectly with assertive spicy and sweet flavors, and this recipe has both. Round this meal out with roasted broccoli (it can roast in the same oven as the salmon) and a side of couscous. Plus, salmon has health benefits like no other fish or meat on any menu: on top, of course, of being a great source of protein, potassium, and B vitamins, salmon is also one of the best ways to get omega-3 fatty acids and is known to help with weight control and reduce the risk of heart disease. This dish is flavorful, delicious, and a healthy way to get your salmon fill. So, has this sweet chili-glazed salmon recipe converted you yet, fish skeptics? Good.
Nutrition: 330 calories, 14 g fat (2 g saturated), 560 mg sodium
Serves 4
You'll Need
1⁄4 cup Asian-style sweet chili sauce
2 Tbsp low-sodium soy sauce
1 Tbsp grated fresh ginger
1 tsp sriracha or other spicy chili sauce
4 salmon fillets, 4–6 oz each (When possible, buy wild salmon. It may be more expensive, but it's lower in PCBs, toxins, and mercury than most farmed varieties. Plus, it just tastes better.)
How to Make It
- Preheat the oven to 425°F.
- Combine the sweet chili sauce, soy sauce, ginger, and sriracha in a mixing bowl.
- Place the salmon fillets on a foil-lined baking sheet. Use a brush or a spoon to lacquer the salmon with the chili glaze.
- Bake the salmon until the glaze has begun to lightly caramelize and the salmon flakes with gentle pressure, about 10 minutes, depending on the thickness of the fish.
Eat This Tip
Roasting salmon yields tender, moist fish every time, with no effort on your part other than turning on the oven. In addition to the chili glaze here, try one of these three easy variations to give salmon fillets a powerful flavor boost:
- 2 tablespoons hoisin, 2 tablespoons low-sodium soy sauce, and 2 tablespoons orange juice
- 2 tablespoons Dijon mustard, 2 tablespoons honey, and 1⁄2 tablespoon chili powder
- 2 tablespoons softened butter, 1 tablespoon canned chipotle pepper, the juice of 1 lime, and shaved Parmesan
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