Baked Thai Salmon Recipe
Broiling Salmon instead
of baking because it is such a delicate meat that cooks fast. A blast of heat on the outside is enough, just like with steak.
You want fish to retain its natural juices and moisture. Kids won’t find this salmon spicy at all even if they are picky
with spices. It was a perfect amount of a heat kick.
6 x 6 oz Salmon
Fillets skin on or off
Pinch of salt
1/2 cup + 2 tbsp hai Sweet & Sour, divided
2 - 3 tbsp
green onions, chopped
In a large baking dish, lay down salmon fillets in a row. Each fillet
- sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with
sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best
(up to 24 hours).
Turn on oven's broiler on High
and position top oven rack 5" - 6" below the heat source. Line large baking sheet with unbleached parchment paper, spray with
cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
Broil for 8 minutes, rotating baking sheet once. Remove from the oven
and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until
salmon has caramelized. Serve hot garnished with green onions, extra sauce (if desired) with brown rice or quinoa on a side.