This Thai sweet chili salmon recipe is both sweet and spicy, the best of both worlds. It is baked to perfection in the oven and topped with crunchy peanuts, lime, and cilantro. The Thai flavours of this dish overpower the fishy taste of the Salmon. So if you have a picky eater to feed, this might be a win!
What makes this Thai sweet chili salmon so amazing?
Anyone out there absolutely hate the taste of Salmon, or fish in general? I personally have a hard time adjusting to the flavour of salmon. I don't know why but I imagine it's what a slimy rock at the bottom of a fresh water lake tastes like. Of course, I'm not about that slimy lake rock life, so I usually pass on the salmon. However, this recipe is so packed with sweet and spicy Thai flavour that you can't really taste the Salmon at all!
The Thai sweet chili sauce gets nice and caramelized on top of the salmon as it bakes in the oven. You can then drizzle even more of that spicy goodness over the salmon once it comes out of the oven. Although not necessary, I strongly recommend topping the finished dish with some crushed salted peanuts, lime juice, and fresh cilantro to make it even more Thai like.
Tips, Tricks and Modifications.
Can I use a different type of fish? I haven't tried this recipe with any other kind of fish yet, but it you're feeling lucky you could give it a go with another type of white fish. I can't imagine it would be too gross.
Where do I find sweet chili sauce? It is usually in the asian section of the grocery store. I find it next to the soy sauce and other asian sauces. The best brand is Thai Kitchen.
I don't have lime juice, can I use lemon instead? Lime juice is much better and closer to an authentic Thai flavour, but lemon juice wouldn't make too much of a difference.
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ENJOY AND HAPPY COOKING!
Thai Sweet Chili Salmon | Oven Baked
- 4 Fillets Salmon
- 2 Cups Bell Peppers sliced or chopped
- 1 Medium Red Onion roughly chopped
- ½ Cup Thai Sweet Chili Sauce
- ¼ Cup Low Sodium Soy Sauce
- ½ tablespoon Fresh Ginger minced
- 1 tablespoon Lime juice
- ½ teaspoon Red Pepper Flakes dried
- 1 Lime cut into wedges
- Fresh Cilantro to garnish
- Crushed Salted Peanuts to garnish
- Preheat your oven to bake at 375°F and line a baking sheet with parchment paper. Place the salmon fillets on the baking sheet, making sure the pieces aren't overlapping. Scatter onion and peppers in the empty spaces around the salmon fillets. Set aside.
- In a small bowl combine the sweet chili sauce, soy sauce, ginger, lime juice, and red pepper. Stir well with a fork until completely combined.
- Pour ¾ of the sauce you just mixed all over the salmon and veggies. Reserve ¼ of the sauce for later.
- Cover the salmon completely with aluminum foil and place on the middle rack of the oven. Bake for 15 minutes.
- After 15 minutes has passed remove the aluminum foil and parchment paper from the baking sheet and put the salmon back into the oven to BROIL on high for another 5-7 minutes. Keep a close eye on the salmon so it doesnt burn. The salmon should start to look browned.
- Remove from oven and serve over rice. Drizzle the remaining sauce over the salmon when ready to serve. Top with crushed peanuts, lime, and cilantro.