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Sweet Chili Baked Salmon
The Sweet Chili sauce takes about 10 minutes to make and is SO very worth your time investment! It receives its chili flavor from the red pepper flakes, so use as little or as much as you like!
Once your sauce is ready you’ll spoon it over your fresh salmon fillets then roast in your oven for about 10 minutes or so.
Serve with a lil’ extra sweet chili sauce, broccoli, and brown rice. BOOM. Dinner is DONE!
(wait for the compliments!)
This recipe is EXCELLENT for meal prep too! Simply add 1/2 cup of brown rice, or quinoa, 1 cup steamed broccoli, and your baked salmon fillet drizzled in sweet chili sauce, to each food prep container.
Stays well in a sealed container in your fridge up to 3 days.
Makes 4 servings
Ingredients:
- 4, 4-5 ounce skinless wild-caught salmon fillets
- sea salt and freshly ground black pepper to taste
- 1 Tbsp toasted sesame seeds
For the sweet chili sauce:
- 1/2 cup raw honey, or pure maple syrup
- 1/2 cup water
- 2 Tbsps rice vinegar, or apple cider vinegar
- 2 tsps cornstarch, arrowroot powder, or gluten-free flour
- 1/2 to 1 teaspoon red pepper chili flakes, to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
Serving suggestions:
- Steamed broccoli
- Brown rice or quinoa
- chives or green onions as garnish
Instructions:
Preheat your oven to 400 degrees f. and line a large, rimmed baking sheet with parchment paper.
In a medium saucepan add all of your sauce ingredients, then whisk well until combined.
Place the saucepan over medium heat while, whisking constantly, bring your sauce to a boil. Once the mixture starts to bubble, immediately reduce heat to low and continue whisking until the sauce begins to thicken a bit, about 3-5 minutes.
Your sauce should be smooth without any lumps.
Remove sauce from the heat and set aside to cool at room temperature for about 5 minutes.
Sprinkle your salmon fillets with a touch of sea salt and pepper, then place it in the prepared sheet pan.
Separate your sauce into 2 equal portions, and leave half untouched in a bowl or jar for later serving.
Spoon half of the sweet chili sauce over the fish, and using the back of the spoon, evenly coat all the fillets with the sauce.
Bake for 10-15 minutes (depending on the thickness of your fillets) or until beautifully browned in spots and almost opaque in the center. Fish often continues to cook even after being removed from the oven so if your fish is thick and seems slightly undercooked, immediately cover it with foil and let it rest for about 5 minutes.
Transfer your fish to a serving plate, sprinkle with sesame seeds, chives and serve with remaining sweet chili sauce.
Enjoy!
❤Rachel
Ingredients
- 4, 4-5 ounce skinless wild caught salmon fillets
- sea salt and freshly ground black pepper to taste
- 1 Tbsp toasted sesame seeds
For the sweet chili sauce:
- 1/2 cup raw honey, or pure maple syrup
- 1/2 cup water
- 2 Tbsps rice vinegar, or apple cider vinegar
- 2 tsps cornstarch, arrowroot powder, or gluten-free flour
- 1/2 to 1 teaspoon red pepper chili flakes, to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
Serving suggestions:
- Steamed broccoli
- Brown rice or quinoa
- chives or green onions as garnish
Instructions
- Preheat your oven to 400 degrees f. and line a large, rimmed baking sheet with parchment paper.
- In a medium saucepan add all of your sauce ingredients, then whisk well until combined.
- Place the saucepan over medium heat while, whisking constantly, bring your sauce to a boil. Once the mixture starts to bubble, immediately reduce heat to low and continue whisking until the sauce begins to thicken a bit, about 3-5 minutes.
- Your sauce should be smooth without any lumps.
- Remove sauce from the heat and set aside to cool at room temperature for about 5.
- Sprinkle your salmon fillets with a touch of sea salt and pepper, then place it in the prepared sheet pan.
- Separate your sauce into 2 equal portions, and leave half untouched in a bowl or jar for later serving.
- Spoon half of the sweet chili sauce over the fish, and using the back of the spoon, evenly coat all the fillets with the sauce.
- Bake for 10-15 minutes (depending on the thickness of your fillets) or until beautifully browned in spots and almost opaque in the center. Fish often continues to cook even after being removed from the oven so if your fish is thick and seems slightly undercooked, immediately cover it with foil and let it rest for about 5 minutes.
- Transfer your fish to a serving plate, sprinkle with sesame seeds, chives and serve with remaining sweet chili sauce.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 4, 4-5 ounce skinless wild caught salmon fillets
- sea salt and freshly ground black pepper to taste
- 1 Tbsp toasted sesame seeds
For the sweet chili sauce:
- 1/2 cup raw honey, or pure maple syrup
- 1/2 cup water
- 2 Tbsps rice vinegar, or apple cider vinegar
- 2 tsps cornstarch, arrowroot powder, or gluten-free flour
- 1/2 to 1 teaspoon red pepper chili flakes, to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
Serving suggestions:
- Steamed broccoli
- Brown rice or quinoa
- chives or green onions as garnish
Instructions
- Preheat your oven to 400 degrees f. and line a large, rimmed baking sheet with parchment paper.
- In a medium saucepan add all of your sauce ingredients, then whisk well until combined.
- Place the saucepan over medium heat while, whisking constantly, bring your sauce to a boil. Once the mixture starts to bubble, immediately reduce heat to low and continue whisking until the sauce begins to thicken a bit, about 3-5 minutes.
- Your sauce should be smooth without any lumps.
- Remove sauce from the heat and set aside to cool at room temperature for about 5.
- Sprinkle your salmon fillets with a touch of sea salt and pepper, then place it in the prepared sheet pan.
- Separate your sauce into 2 equal portions, and leave half untouched in a bowl or jar for later serving.
- Spoon half of the sweet chili sauce over the fish, and using the back of the spoon, evenly coat all the fillets with the sauce.
- Bake for 10-15 minutes (depending on the thickness of your fillets) or until beautifully browned in spots and almost opaque in the center. Fish often continues to cook even after being removed from the oven so if your fish is thick and seems slightly undercooked, immediately cover it with foil and let it rest for about 5 minutes.
- Transfer your fish to a serving plate, sprinkle with sesame seeds, chives and serve with remaining sweet chili sauce.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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