Sweet Chili Lime Salmon
As irresistible as it is easy, and I can't think of a simpler way to get a healthy dinner done in 20 minutes or less!
Ingredients
- 3-4 salmon filets
- kosher salt
- 1/3 cup Thai sweet chili sauce
- juice of 1 lime
- rice for serving
- veggies for serving cucumber, radish, shredded carrots, green onions, cilantro, sesame seeds, etc.
Instructions
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper or a silicone mat.
- Place salmon on the pan, skin side down. Season the top of each piece lightly with salt.3-4 salmon filets, kosher salt
- Spread a heaping Tablespoon of sweet chili sauce over each piece of salmon.1/3 cup Thai sweet chili sauce
- Transfer to the oven and roast for 12-15 minutes, until the salmon flakes easily with a fork and reaches 135-140°F in the thickest part.
- Right after removing the salmon, spritz each piece lightly with lime juice.juice of 1 lime
- Serve with rice or veggies as desired, with extra chili sauce drizzled on top as desired. Enjoy!rice, veggies for serving
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Notes
- Salmon: You can purchase pre-cut filets or a larger side, it doesn’t really matter. Skin-on salmon generally has more flavor and is more forgiving if left in the oven a bit too long.
- Cold Oven Method: If you're not in a big hurry, I do love the cold oven salmon method of placing salmon in an unheated oven, then setting the temperature to 400°F and checking it in about 20 minutes. This gradual exposure to heat is extremely reliable for producing flaky, tender salmon.
- Storage: Leftover salmon will keep in the refrigerator for at least 3 days.
- Reheating: Warm in the microwave at 50% power. Using half-power warms salmon quickly but with less of the infamous “fish odor” and less chance of drying out.