Sweet Chili Sriracha Salmon
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
225 kcal
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Course
Main Course
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Cuisine
Asian
Sweet Chili Sriracha Salmon
Description
This Sweet Chili Sriracha Salmon features salmon portions marinated in a mixture of sweet chili sauce, soy sauce, sesame oil, sriracha, and minced garlic. The marinade imparts a flavorful glaze once baked slowly at 275°F until the salmon is just cooked through, preserving a moist, tender texture. Adding a splash of rice vinegar to the sauce before serving can brighten the intense sweet and spicy flavors. Toppings include toasted sesame seeds and chopped green onions which offer added texture and a fresh finish.
The baking step is done carefully to avoid overcooking, with internal temperatures around 125°F, ensuring salmon remains slightly pink and juicy. The method involves coating the salmon with the sauce both before and after baking, intensifying the flavor profile. This dish works well as a main course served alongside steamed or stir-fried vegetables and rice to absorb the flavorful sauce.
For thicker sauce consistency, the recipe suggests reducing the sauce by simmering or using starch to thicken. Marinating for about 15 minutes enhances the taste but can be shortened if pressed for time. This salmon preparation balances spicy, sweet, and savory notes with a gentle oven-baking approach for a tender fillet.
Ingredients
- 12 oz salmon cut into four 3-inch portions, wild Alaskan
- salt to taste
- black pepper to taste
- ¼ cup sweet chili sauce
- 2 TBSP soy sauce GF or regular, low sodium
- 2 TBSP sesame oil
- 2 TBSP sriracha adjust to taste
- 1 clove garlic minced
- 1-2 tsp rice vinegar (optional but tasty)
- 1-2 tsp sesame seeds toasted, for topping
- 1 TBSP green onion chopped, to garnish
Instructions
- Line a rimmed baking sheet with foil or parchment paper and set aside.
- In a large bowl, whisk together your sweet chili sauce, soy sauce, sesame oil, sriracha, and minced garlic.
- Divide mixture in half, reserve half for marinating and half for coating your competed salmon.
- Place salmon in marinade and turn each piece to coat.
- Marinate 15 minutes.
- While the fish marinates, pre-heat your oven to 275 degrees F.
- Bake on parchment paper lined baking sheet for 14-16 minutes at 275 until the thickest part of the fish clocks in at 125 degrees F. This will vary a smidge based on your cut of salmon but don't fret, you can always pop it back in for an additional minute or two as needed. I always yank mine a bit early and check it. Salmon will be firm but still pink in the center.
- Remove from oven and pour your sauce over the salmon.
- I added a splash of rice vinegar to the sauce before pouring it over the salmon to brighten the flavors up. This is totally optional but delicious! You could also serve your salmon for a wedge of lime in place of the vinegar. I love a burst of acidity with savory-sweet sauces!
- Top with sesame seeds and chopped green onion for a tasty garnish.
- See post below for some tasty side dish options and enjoy!
Notes
- Marinate the salmon for 15 minutes if time allows, or while the oven preheats for quicker preparation.
- To achieve a thicker glaze, reduce the sauce in a saucepan or add a small amount of starch to thicken as needed.
- Check salmon doneness by aiming for an internal temperature around 125°F to keep the fish tender and slightly pink inside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 18g | 36% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 636mg | 27% |
| Potassium | 440mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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