Thai Sweet Chili Salmon

It’s salmon season in California, and diving into this plate of Thai Sweet Chili Salmon after taking the photo was just like opening the door to summer.

Perfect today for Father’s Day, below are four easy cooking methods for salmon. So no excuses - dig in and boost your family’s Omega 3’s!


Ingredients:

Thai Sweet Chili Sauce

1/2 cup maple syrup
1/4 cup water
2 tablespoons white vinegar
1 tablespoon corn starch
1 shallot, finely chopped
1 teaspoon salt
1/4 - 1/2 teaspoon red chili flakes

Green onions, chopped, for garnish (optional)

Salmon

6-8 ounce portion/person of Alaskan King or sockeye salmon, skin on preferably, sliced into serving portions 
Sea salt
1/2 cup + 2 tablespoons Thai Sweet Chili Sauce, divided
1-2 tablespoons olive oil

Directions:

Thai Sweet Chili Sauce

1. In a small saucepan, add all ingredients and whisk until combined. Bring to a boil, reduce heat to low and stir while sauce simmers until thickens, 5 to 10 minutes.

Salmon:

1. In a baking dish, lay salmon pieces skin side down. Sprinkle with salt. Baste the salmon with sweet chili sauce, cover with foil, and let marinate in refrigerator for at least 2 hours, or overnight (up to 24 hours).

2. Cook salmon according to personal preference below. It is easy to overcook salmon, so just be sure to check the temperature frequently toward the end of the cooking time.

Panfried:  See Gordon Ramsey’s video at this link (method used in photo but separated to serve).

Broiled: Line baking sheet with unbleached parchment paper, spray with cooking oil, and place salmon fillets skin side down. Broil for 8 minutes, rotating sheet once. Remove from broiler and baste with remaining sauce; return to broiler for 5 minutes, or until sauce has caramelized. Cook until internal temperature measures 125-130 degrees F on an instant read thermometer, starts to flake easily with fork, and flesh looks opaque. 

Baked: Preheat oven to 425 degrees F.  Place salmon skin side down on baking sheet lined with foil, cover with sauce and bake for approximately 4-6 minutes per half-inch of thickness. Start checking around 8 minutes. When internal temperature measures 125-130 degrees F on an instant read thermometer, starts to flake easily with fork, and flesh looks opaque, it is done (about 12-15 minutes). 

Grilled: Spray grate on charcoal or gas grill with non-stick oil; heat grill to hot; place salmon skinless side down for about 2 minutes, lid closed; flip salmon, baste with sauce, and cook at medium high heat for another 8-10 minutes, lid closed, or just until internal temperature measures 125-130 degrees F. with an instant read thermometer, starts to flake easily and the flesh looks opaque. 

Taste salmon for salt. Garnish with chopped onions, if desired, and serve.

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