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Sweet Chili Glazed Salmon - Bright, Sticky, and Ready in Minutes

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon: 4 skin-on filets (about 6 ounces each), pin bones removed.
  • Sweet chili sauce: 1/3 cup, Thai-style, not chili-garlic paste.
  • Soy sauce or tamari: 1 tablespoon for umami and salt.
  • Lime juice: 1 tablespoon, freshly squeezed, plus extra wedges for serving.
  • Rice vinegar: 2 teaspoons for brightness.
  • Garlic: 1–2 cloves, finely grated or minced.
  • Ginger: 1 teaspoon freshly grated (optional but recommended).
  • Toasted sesame oil: 1 teaspoon for nutty depth.
  • Red pepper flakes or chili-garlic sauce: Optional, for extra heat.
  • Neutral oil: 1 teaspoon for the pan (avocado or canola).
  • Kosher salt and black pepper: To season the fish lightly.
  • Garnishes: Sliced scallions, toasted sesame seeds, and lime wedges.

Method
 

  1. Prep the oven and pan: Heat the oven to 425°F (220°C). Line a sheet pan with foil or parchment. Lightly oil the surface so the skin doesn’t stick.
  2. Make the glaze: In a small bowl, whisk together sweet chili sauce, soy sauce, lime juice, rice vinegar, garlic, ginger, and sesame oil. Add a pinch of red pepper flakes if you want more heat. Taste and adjust: more lime for tang, more soy for salt, more chili sauce for sweetness.
  3. Season the salmon: Pat salmon dry with paper towels. Sprinkle lightly with salt and pepper. Place filets skin-side down on the prepared pan.
  4. Brush with glaze: Spoon or brush a generous layer of glaze over the tops and sides. Reserve 1–2 tablespoons of glaze for finishing.
  5. Roast: Bake for 8–10 minutes, depending on thickness. The salmon should be nearly opaque with a little translucence in the center.
  6. Optional broil for caramelization: Switch the oven to broil for 1–2 minutes to blister and thicken the glaze. Watch closely to avoid burning.
  7. Rest and finish: Let the salmon rest for 2 minutes. Brush with the reserved glaze for a glossy finish. Sprinkle with sesame seeds and scallions. Serve with lime wedges.