Sweet Chili Glazed Salmon (Printable Version)
Slow-roasted salmon coated with a sweet chili glaze, served over fresh greens with herbs for a tender finish.
# Ingredients:
→ Fish
01 -
450 grams center-cut wild-caught salmon fillet, skin removed
→ Glaze
02 -
60 milliliters Thai sweet chili sauce
03 -
15 milliliters extra-virgin olive oil
→ Garnish
04 -
60 grams fresh scallions, sliced
05 -
15 grams fresh cilantro leaves (optional)
06 -
1 lime, cut into wedges
→ Seasoning
07 -
Sea salt, to taste
08 -
Freshly ground black pepper, to taste
# Steps:
01 -
Set oven temperature to 135°C (275°F). Pat salmon dry with paper towels to ensure glaze adherence and even cooking.
02 -
Combine sweet chili sauce and olive oil in a small bowl until smooth and glossy.
03 -
Brush glaze evenly over all surfaces of the salmon. Scatter sliced scallions around and on top of the fillet.
04 -
Place the glazed salmon on a baking tray and roast in the oven for 30 to 40 minutes until the internal temperature reaches 54°C (130°F) for tender, silky texture.
05 -
Once cooked, season with sea salt and freshly ground black pepper. Garnish optionally with fresh cilantro and serve immediately with lime wedges.
# Notes:
01 -
For best results, use wild-caught center-cut salmon fillets of even thickness. Slow roasting at low temperature ensures moist, tender fish and caramelized glaze.