Sweet Chili Garlic Salmon (Print)
Salmon fillet baked with sweet chili garlic sauce, bold flavors, and a spicy, tangy glaze for quick family meals.
# Ingredients:
→ Main
01 -
450 g wild-caught sockeye salmon fillet
→ Garnish
02 -
Sesame seeds, optional
03 -
Green onions, sliced, optional
→ Sauce
04 -
60 ml sweet chili sauce
05 -
30 ml soy sauce, low sodium preferred
06 -
15 ml rice vinegar
07 -
4 cloves garlic, minced
08 -
15 ml fresh ginger root, grated
09 -
15 ml honey
10 -
15 ml chili garlic sauce
# Steps:
01 -
Preheat oven to 220°C. Line a baking sheet with aluminium foil for easy clean-up.
02 -
In a bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, minced garlic, grated ginger root, honey, and chili garlic sauce until well combined.
03 -
Place the salmon fillet on the prepared baking sheet. Pour one-third of the sauce over the salmon and brush to coat the surface evenly. Reserve the remaining sauce for later use. If using low sodium soy sauce, lightly season the fish with salt.
04 -
Bake the salmon for 10 minutes in the preheated oven.
05 -
Remove the salmon from the oven. Pour half of the remaining sauce over the fillet and brush to cover. Reserve the last portion of sauce for serving.
06 -
Return the salmon to the oven and bake for an additional 2–5 minutes, until the fish flakes easily with a fork and reaches an internal temperature of 63°C.
07 -
Remove the salmon from the oven. Pour the reserved sauce over the top. Garnish with sesame seeds and sliced green onions if desired.
# Notes:
01 -
For less heat, reduce or omit the chili garlic sauce. For additional spice, increase according to preference.
02 -
Brushing on the sauce in stages ensures optimal flavor integration and avoids contamination of reserved sauce.