SWEET CHILLI SALMON

 SWEET CHILLI SALMON


Hi, Alison here.  Tonight we had salmon for tea.  I don't really like salmon, and Willa didn't used to either but we both know that it is good for Omega-3 so we are trying to soldier on and encourage ourselves to like it.  My sister Louise recommended trying it in sweet chilli sauce, so I found this recipe online and went for it tonight.

We had some mixed vegetables and some garlic bread with it.  

Willa gave it a 6/10 She's not fussed whether we eat it again or not :)

I give it a 7 I think which is pretty good given that I'm working hard here to like salmon :) The ingredients were very easy to get and it was a very quick meal to make which is fine on a night where we all have things on.  I'm mindful that we don't eat much oily fish, and that Omega-3 helps to keep us healthy so good to find a recipe that we are not against eating again :)

Louise cooks hers in foil - but since this recipe said to leave it uncovered I just went with that.  

We didn't have any fresh coriander for serving but don't think that mattered. 



easy sweet chilli oven baked salmon - Search will take you to their page. 

Ingredients needed:

  • Salmon. I used skin-on salmon filets. Any type of salmon will work, try to get the freshest salmon from your local fishmonger for the best taste. Depending on season and where you live, Atlantic salmon, king salmon, Coho salmon, Norwegian salmon, Scottish salmon will all work.
  • Sweet chilli sauce. This can be found in the Asian aisle of your grocery store or at any Asian supermarkets.
  • Lemon juice. Rice vinegar or lime juice can also be substituted.
  • Fresh garlic cloves. 
  • Soy sauce. If you prefer to keep this recipe gluten free, use Tamari or Coconut Aminos. Low-sodium soy sauce can also be used.
  • Fresh Cilantro/coriander, for serving.

How to make sweet chilli oven baked salmon

  1. Make the glaze: Combine sweet chilli sauce, lemon juice and soy sauce in a measuring jug or small bowl
  2. Glaze and bake the salmon: Line an oven-proof dish/rimmed baking sheet with parchment paper or foil and add the salmon, skin-side down. I often use a large skillet or pan for this. Place the room temperature salmon in hot oven for 7-10 minutes until sticky and cooked to your preference. I like my salmon medium so I often just cook it under the broiler until well caramelized and sticky but you can keep it in for longer if you want it well-done. Remove the salmon from the oven then serve with side dishes of your choice with glaze drizzle over.

What is the best temperature and time to bake salmon?

Preheat the oven to 480°F/250°C and bake the salmon for 7-10 minutes until cooked to your preference. Use a meat thermometer/instant read thermometer to check the temperature if you are concerned. Salmon is safe to eat when it reaches 145°F/63°C on a meat thermometer. The flesh will flake apart easily when cooked through.

Do you cover salmon when baking?

As salmon cooks so quickly, I don’t recommend covering as this can overcook the fish.


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