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This sweet chili glazed salmon delivers big flavor with minimal effort. Low oven heat keeps the fish ultra moist while the sticky Thai chili glaze adds an irresistible caramelized crust. My family always lights up when I bring this out for dinner—people ask for seconds before they finish their first helping.
I still remember the first time I tried this—my husband thought it tasted better than our favorite restaurant and now my daughter requests it for school lunches.
Ingredients
- Center-cut salmon fillet: Look for wild-caught with bright pink flesh and a firm feel it stays juicy and tastes extra fresh
- Thai sweet chili sauce: Use a good brand for balanced sweetness and gentle heat the Thai Kitchen brand is reliable
- Fresh scallions: Pick ones with crisp unblemished green tops they give the finished dish a little bite and color
- Olive oil: Choose extra virgin for the best texture and aroma
- Sea salt and freshly cracked black pepper: Use flakes or coarse grind for maximum flavor without oversalting
- Limes for serving: Fresh juicy limes brighten the glaze and help balance the rich salmon
- Fresh cilantro or fresh dill if you love herbs: Add for extra flavor and color
- Sesame seeds optional: Sprinkle on top for a nutty crunch
Step-by-Step Instructions
- Prep the Oven and Fish:
- Pat the salmon dry with paper towels to ensure the glaze will stick fully. Line a baking dish with parchment paper and preheat the oven to 275 F. This low temperature gently cooks the salmon so it stays moist inside.
- Mix and Apply the Glaze:
- In a small bowl, whisk together sweet chili sauce with olive oil until featureless and slick. Brush every inch of the salmon making sure you cover the sides. Layer the scallion slices across the surface and sprinkle with sea salt and cracked pepper.
- Slow Roast the Salmon:
- Place the glazed salmon in the oven and bake for thirty to forty minutes depending on the thickness. The fish is done when it flakes easily at the thickest point or reaches about one hundred thirty degrees Fahrenheit. The cherry edges should caramelize gently but not crisp too hard.
- Finish and Serve:
- Transfer the salmon to a platter using a wide spatula. Shower with fresh cilantro or dill and a generous squeeze of lime. Top with toasted sesame seeds if you like a little extra texture. Serve with more lime wedges on the side.
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Cilantro is my favorite touch at the end—it smells so fresh and gives a little color. One Sunday my son decided to help and scattered the scallions himself. His pride when it came out so pretty made my day.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days. I find the flavor deepens overnight and the salmon is delicious flaked over salads or tucked in a rice bowl for lunch.
Ingredient Substitutions
If you cannot find Thai sweet chili sauce you can make a quick version with honey a dash of sriracha and a splash of rice vinegar. For herbs try parsley or chives if cilantro is not your style. This method also works with Arctic char or even thick flaky cod.
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Serving Suggestions
Serve over fluffy jasmine rice to soak up the glaze. Add a side of roasted broccoli crunchy slaw or lightly dressed greens. It is just as good hot from the oven as it is chilled for a picnic.
Cultural Note
This recipe captures the sweet spicy balance of classic Thai flavors. Slow roasting is loved in many cuisines for keeping fish tender. Your kitchen will fill with the same inviting aroma you remember from your favorite Asian restaurant.
Recipe FAQs
- → Can I prepare this salmon ahead of time?
Yes, the salmon can be glazed and refrigerated up to 2 hours before cooking. This helps the flavors meld while keeping it fresh until roasting.
- → What's the best type of salmon to use?
Center-cut salmon fillets are ideal since their even thickness allows for consistent slow roasting and a tender result.
- → How do I know when the salmon is done?
The salmon is done when it registers 130°F at the thickest part. The temperature will rise a bit after resting out of the oven.
- → Should I remove the skin before cooking?
Removing the skin helps the glaze coat the fish fully, but cooking with the skin on is possible—just pour the glaze over the top.
- → What sides complement this dish well?
Fresh green salads, steamed jasmine rice, or roasted vegetables pair beautifully, soaking up the glaze and balancing the flavors.