Thai Sweet Chili Salmon | Oven Baked
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!
- 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.