Sweet, spicy, and utterly irresistible—this sweet chili salmon recipe is like a surprise party for your taste buds. You know, the kind that starts with a calm melody and suddenly bursts into a full-blown symphony of flavors, leaving you wondering why you didn’t try it sooner. (By the way, did you catch last night’s meteor shower? It was as dazzling as this dish is delicious.)
Steps
- Adjust the oven rack to position it 5-6 inches below the broiler and preheat the broiler setting.
- In a shallow dish, mix together the sweet chili sauce, soy sauce, and ginger to create the marinade. Reserve ¼ cup of this mixture in a small bowl for later use as a drizzle over the cooked salmon.
- Place the salmon fillets, skin side up, in the marinade and allow them to soak in the refrigerator for 1 hour.
- Prepare a rimmed baking sheet by lining it with aluminum foil and applying a light coat of nonstick spray. Put the marinated salmon, skin side down, on the baking sheet and drizzle a moderate amount of the marinade over the top.
- Broil the salmon for about 6-10 minutes, until it develops brown spots and is nearly opaque at the center.
- Move the cooked salmon to a serving dish, pour the reserved marinade over it, and garnish with sliced scallions before serving.
Ingredients
- 1½ pounds salmon fillets (approximately four pieces, each 6 ounces), with or without skin
- 6 tablespoons Thai sweet chili sauce (opt for high-quality brands such as Mae Ploy or Thai Kitchen)
- 3 tablespoons soy sauce (choose gluten-free if necessary)
- 1 tablespoon fresh ginger, peeled and finely grated
- 2 scallions, only the green parts, thinly sliced
Nutritional Values
Calories: 1564 | Fat: 92g | Saturated fat: 20g | Carbohydrates: 28g | Sugar: 12g | Fiber: 8g | Protein: 148g | Sodium: 4432mg | Cholesterol: 376mg
FAQ
- Can I use a different type of fish for this recipe?
- Yes, you can substitute salmon with other firm fish like halibut or cod. The cooking time may vary slightly, so keep an eye on the fish to ensure it is cooked properly.
- Is it necessary to marinate the salmon for a full hour?
- While marinating the salmon for an hour allows the flavors to fully infuse, if you’re short on time, marinating for at least 20-30 minutes can still provide a good flavor boost.
- What can I use as a substitute for Thai sweet chili sauce?
- If you don’t have Thai sweet chili sauce, you can make a quick substitute by mixing honey or maple syrup with a bit of sriracha and a splash of vinegar for a similar sweet and tangy profile.
- How can I ensure my salmon doesn’t stick to the baking sheet?
- To prevent the salmon from sticking, line your baking sheet with aluminum foil and apply nonstick cooking spray before placing the fish on it.
- Can I make this recipe gluten-free?
- Yes, you can make this dish gluten-free by using a gluten-free soy sauce. Always check the labels of all ingredients to ensure they are gluten-free.
Tips
- Monitor the Broiling Process: Keep a close eye on the salmon while it’s broiling, as sugar in the marinade can cause it to caramelize quickly and potentially burn. Adjust the broiling time as necessary to achieve the desired level of browning without overcooking.
- Use Quality Thai Sweet Chili Sauce: Opt for a high-quality Thai sweet chili sauce, like Mae Ploy or Thai Kitchen, to ensure the best flavor. This sauce is key to achieving the perfect balance of sweet and tangy that complements the salmon.
- Avoid Over-Marinating: Limit the marinating time to one hour in the refrigerator to prevent the fish from becoming too salty or losing its texture. Over-marinating can lead to a mushy consistency.
- Gluten-Free Option: If you need a gluten-free version of this dish, ensure that your soy sauce is gluten-free. Always double-check ingredient labels to confirm there are no hidden sources of gluten.
Equipment
- Rimmed Baking Sheet – A specific type of baking sheet with edges to prevent juices from spilling over, useful for broiling.
- Nonstick Cooking Spray – If not already available in your kitchen, this is used to coat the foil on the baking sheet to prevent sticking.
- Fine Grater – For finely grating fresh ginger, which may not be a common kitchen tool for everyone.