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Sweet Chili Baked Salmon

Course: Dinner, Recipes
Servings: 4

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!