A 5-ingredient salmon recipe that's loaded with layers of incredible flavor from two types of chili sauce, Dijon mustard, and honey!
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Seafood
Cuisine: Asian
Keyword: salmon with sweet chili sauce, sweet chili glazed salmon, sweet chili salmon
Servings: 4
Calories: 718kcal
Author: Averie Sunshine
Ingredients
1.50 to 2poundsskin-on salmon
2 to 3tablespoonsolive oil
½cupsweet chili sauce
¼cupstone ground grainy Dijon mustardyou want to see the actual mustard seeds
1 to 2tablespoonschili garlic sauceor to taste (use less or none if you're very sensitive to heat)
2 to 3tablespoonshoney
lemon juiceoptional for garnishing
fresh basilcilantro or parsley, optional for garnishing
salt and pepperoptional and to taste
Instructions
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.
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.
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.
Notes
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.Storage: Salmon is best fresh but extra will keep airtight in the fridge for up to 4 days.