Easy Asian Sweet-Spicy-Savory Salmon
If you feel like a little Thai tonight this is your recipe. Pick up some Bakkafrost fillets and a bottle of Thai sweet chili sauce and you’ll be tricking your tastebuds into thinking you’re in Bangkok in under an hour. The marinade is also the sauce, so the prep is short and simple. You can make this mild or wild depending on how much crushed red pepper you add — it’s up to you — or for a bonus bump in flavor, substitute smoked paprika.
4 6-ounce salmon fillets, skin on or off
6 tablespoons Thai Sweet Chili Sauce
1/4 teaspoon crushed red or cayenne pepper (optional)
3 tablespoons soy sauce
1 tablespoon fresh ginger
2 scallions, green parts only, finely sliced
Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish. If you’re in the mood for mild, you can stop there, but if you’re feeling wild, add some crushed red pepper, cayenne or smoked paprika. Start small, with 1/8 teaspoon of pepper and then add in small increments until the heat meets your taste.
Spoon ¼ cup of the marinade into a small dish and set aside (this will be the sauce for the cooked fish).
Add the salmon fillets, skin side up (if they’re not skinless), to the remaining marinade and marinate for 1 hour in refrigerator.
Set the oven rack 5-6 inches from the top and preheat the broiler.
Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray.
Transfer the salmon fillets to the prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy — you don’t want it to pool too much on the baking sheet because it will burn in the oven.
Broil the salmon for 6-10 minutes, or until browned in spots and almost opaque in the center.
Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with scallions and serve.
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