Sweet Chili Thai Salmon is a spiced up version of your traditional baked salmon. Sweet, hot and perfectly baked salmon out of the oven in 15 minutes flat.
Hello Monday. We had a great weekend. Eric and I did the Warrior Dash in Clermont with some of our favorite people (more on that tomorrow) and spent Saturday afternoon with his grandma for her 88th birthday!!
On Sunday I did a meal prep for one of my clients and worked on finishing up a few projects during the Super Bowl. I actually got out for a run– like a non stop hard run with little breaks, for about 5+ish miles with Eric and his brother.
No one wore a watch or knew what time we started so we are kinda just guessing at the mileage but to me it felt like more than 6 because I haven’t been running. But it was good. I was very thankful that I was able to get out and run with minor ankle pain. Yipee.
We’ll I just wanted to stop in to offer up this new recipe that I’ve been excited about. I love Asian food and all.the.sauces. Sweet chili sauce is one of my absolute favorites so I recreated it at home and drenched it over salmon. Ya’ll this one is a keeper.
Sweet Chili Thai Salmon
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 2 pieces 1x
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Pin RecipeDescription
Sweet Chili Thai Salmon is a spiced up version of your traditional baked salmon. Sweet, hot and perfectly baked salmon out of the oven in 15 minutes flat.
Ingredients
- 2– 6 ounce fillets salmon, skin on
- 1/4 cup water
- 1 teaspoon corn starch
- 1 hot red pepper, minced
- 2 tablespoons minced garlic
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- Preheat oven to 375 degrees F and line baking sheet with aluminum foil.
- In small sauce pan over medium heat, whisk together water and corn starch until it begins to thicken.
- Whisk in red pepper, garlic, honey, rice vinegar, and soy sauce until combined.
- Continue to stir for a few minutes until sauce begins to thicken; remove from heat.
- Place salmon skin side down on baking sheet and coat each piece with 2 tablespoons of sweet chili sauce. Save remaining sauce for later use.
- Bake salmon for 15 minutes until cooked through and begins to flake.
Oh my gosh I want to make thai chili EVERYTHING! I have a habit of making salmon burgers every week, so this might inspire this week’s flavor.
hahahahah! I really need to get on that salmon burger train. sounds sooo good.
This looks so delicious. I cannot agree more about the tastiness of Asian food and all.the.sauces. 😉
Look forward to trying this one out soon!
all the sauces fo sho.
This looks good! I usually make some kind of salmon or steelhead trout once a week but I’ve honestly been getting burnt out on it. This looks like just the thing to put me back in the salmon mood. Thanks Kristina– pinning it now!
You know, I’ve never made trout…. gotta give that a try. Wanna make it for me when you get to town? 🙂
YUM! I love the canned sweet chili sauce, but this looks much better since it’s homemade. Sounds wonderful paired with salmon.
Thanks Em. 🙂
sweet and spicy is my all time favourite combination- I also love salmon so you’ve basically combined all my favourites! Pinning!
Happy Happy. Thanks for the pins.
I’ve been eating so much Asian food lately it seems like. This salmon looks delicious, especially on a freezing day like today!!
Thanks Alanna.
O yes! Spicy and sweet!
You got it!!
We LOVE sweet chili sauce at our house. I’ve never thought of putting it on salmon. Can’t wait to try!
You’ll love it.
this looks lovely! I made a similar dish for recipe redux and it was amazing! You can never go wrong with sweet chili and salmon! Goes together perfectly!
Great minds.
This sounds sooo good…I love an Asian flair with fish, can’t wait to try this- pinning!
Thanks for pinning.