Sheet Pan Chili Dijon Salmon
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Sheet Pan Chili Dijon Salmon – A 5-ingredient salmon recipe that tastes 5-STARS and is ready in 25 minutes!! Loaded with layers of incredible flavor from two types of chili sauce, Dijon mustard, and honey! You’ll LOVE this salmon recipe!!
How Does The Sheet Pan Chili Dijon Salmon Taste?
The salmon is loaded with so many layers of incredible flavors thanks to a sweet chili sauce, an Asian chili garlic sauce which adds some heat and garlic, Dijon mustard, and honey.
It’s a flavor bomb powerhouse that gives the salmon fabulous flavor and it’s as easy drizzling 4 key ingredients over the salmon.
The salmon is very lightly crisped on the outside and rarer on the inside because a softer and really tender center is how I enjoy my salmon the most. The contrast of the exterior versus the interior of the salmon is great.
This recipe is perfect for busy weeknight dinners and since the salmon is made on one sheet pan, it makes clean up a breeze.
The recipe is elegant-tasting yet fuss-free so you can serve it when you’re entertaining.
My salmon had a slight bit of a kick because I used 2 heaping tablespoons of chili garlic sauce which packs a punch. If you’re sensitive to heat, use less or omit it all together.
What’s In The Chile Dijon Salmon?
For this awesomely flavorful salmon recipe, you’ll need 5 key ingredients, the final 3 are optional:
- Olive Oil
- Sweet Chili Sauce
- Chili Garlic Sauce
- Lemon Juice, optional for garnishing
- Basil, cilantro, or parsley, optional for garnishing
- Salt and pepper, optional (rarely do I not use either but did not here because the sauces have enough salt and heat for us)
How To Make The Salmon?
Simply place the salmon on the sheet pan, drizzle with olive oil, stir together the sweet chili sauce, chili garlic sauce, and honey and spoon that over the salmon.
Bake for about 10 to 15 minutes, broil for 5 to 8 minutes, and you’re set to dig in.
What Kind Of Salmon To Use?
I used one large skin-on piece weighing 1.75 pounds. Anything from 1.50 to 2 pounds is perfect.
You can use pre-portioned center-cut salmon filets, they’re usually about 6 to 8 ounces each (so you’d want 3 to 4 for the amount of sauce called for in this recipe), but they are more expensive ounce-for-ounce so I generally tend to purchase larger pieces.
I buy farm-raised salmon because it’s more cost effective but if you want to splurge and get wild salmon or Alaskan river salmon, which has a much deeper more red color, it would be incredible here.
Baking times will vary based on the thickness of your salmon. Cook until it’s done, and be careful not to overcook it. Salmon is done when it flakes easily with a fork. Unless it’s really pink/reddish in the center, it’s done. When in doubt, I opt for slightly undercooked than overcooked. Overcooked fish is dry and terrible.
This particular piece of salmon had a fairly small footprint, but it was very thick on one edge. Place the thick edge towards the back of your oven. You would never guess that something so ‘small’ looking overall weighed 1.75 pounds.
Bake your salmon first at 375F for about 10 to 15 minutes, and if you have a convection oven, use it.
Then, broil it for 5 to 8 minutes, or until it’s done.
Baking Vs. Broiling
You could bake it the whole time and skip the broiling but I really love the tiny bit of charred edges the broiler lends.
It is natural that the sauce that falls off the salmon and pools around the edges will get a little bit black around the edges. This is normal and easily removed with a spoon or blotted away with a paper towel.
Anytime you are broiling, keep an extremely watchful eye on it because it can go from a little underdone looking to burnt in less than a minute.
- 1.50 to 2 pounds skin-on salmon
- 2 to 3 tablespoons olive oil
- 1/2 cup sweet chili sauce
- 1/4 cup stone ground grainy Dijon mustard (you want to see the actual mustard seeds)
- 1 to 2 tablespoons chili garlic sauce, or to taste (use less or none if you're very sensitive to heat)
- 2 to 3 tablespoons honey
- lemon juice, optional for garnishing
- fresh basil, cilantro or parsley, optional for garnishing
- salt and pepper, optional and to taste
- Preheat oven to 375F (use convection if you have it), place a heavy-duty sheet of foil on a sheet pan, slightly curve up the edges to prevent liquids from rolling off, place the salmon skin-side-down in the center, and evenly drizzle with olive oil; set aside.
- To a medium bowl, add the sweet chili sauce, Dijon mustard, chili garlic sauce, honey, and stir to combine.
- Spoon mixture over the salmon. Naturally some will roll off and down the sides and pool at the base of the salmon, this is okay.
- Bake the salmon for 10 to 15 minutes, or until nearly done. Turn on broiler to High.
- Remove the pan from the oven, re-distribute any pooled sauce at the base of the salmon by spooning it back into the center of the salmon, and broil for 5 to 8 minutes, or until as lightly browned around the edges as desired. Broiling Tips - Keep an extremely close eye on your salmon while it's under the broiler because it can go from underdone to burnt in less than 1 minute. You don't have to broil on the top rack and can use the second rack. Although using the second rack will take longer, you'll be less likely to burn it if you're not experienced using a broiler.
- Remove salmon from the oven, and optionally garnish with lemon juice and fresh herbs, optionally add salt and pepper (this is a rare situation where I used neither because the sauce items had sufficient saltiness and heat for us), and serve immediately. Salmon is best fresh but extra will keep airtight in the fridge for up to 4 days.
Amount Per Serving: Calories: 718Total Fat: 40gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 143mgSodium: 1983mgCarbohydrates: 36gFiber: 3gSugar: 31gProtein: 53g
The stats are likely a bit artificially high because it's unlikely you will consume every last drop of sauce (especially the olive oil) nor consume the skin of the salmon, but which elevate the stats.
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