This week I am finally moving from the stove to the oven with my Sweet Chili Salmon. This recipe is adapted from this recipe from Pinterest and an old family favorite from Mark Bittman, which consists of nothing more than butter, salt, and pepper. Like all my posts, this recipe is versatile and can be paired with nearly any vegetable, starch, or grain, especially my One-Pan Pasta or my Spinach Mushroom Quinoa Skillet.
Like my previous recipes, this is another one-dish wonder. It does require removing the dish from the oven a few times, which can be tricky to do effectively so as to not lose too much heat from the oven. This skill, along with the ability to gauge when to finish cooking the fish, is essential for mastering this recipe. Luckily for us, the rest of the recipe is extremely easy and cleanup takes about five minutes.
Salmon is my favorite fish for many reasons. Firstly, it’s incredibly versatile in that it can be eaten with flavorful sauces, such as teriyaki and sweet chili, but it also has wonderful natural flavors that be brought out with just a touch of salt and pepper. Furthermore, it can stand alone or be incorporated in salads, pastas, and many other dishes. This particular recipe utilizes both salmons natural flavor and it’s ability to pair with sauces to achieve a good balance. I also sautéed some greens quickly in a pan on the stove while the salmon was cooking as a side, which was done by heating some butter and garlic in a pan and sautéing the greens until wilted.
A side note before I get to the actual recipe, the recipe from Pinterest called for the salmon to be marinated, which could be great for the flavors, however it would make this recipe take longer than thirty minutes to prepare. Also, broiling the salmon as suggested in the Pinterest might create interesting textures, however I have not yet figured out how to use the broiler on my apartment’s oven.
And without further ado, here is the recipe.
1 3/4lb salmon fillet
2-3 Tablespoons of Thai Sweet Chili sauce
3 Tablespoons green onions
1-1/2 Tablespoons butter
Salt (to taste)
Preheat the oven to 475 degrees and place a small baking dish of butter inside to melt the butter. Once the butter is melted, remove from the oven and place salmon fillet flesh side down in the dish. Cook for 5 minutes.
Remove the dish from the oven and flip salmon so the flesh side is facing up. Brush 2 Tablespoons of Chili Sauce over the top of the salmon. Place white part of green onions around the salmon and put back in the oven for 3-6 minutes (or if desired, remove halfway and add more chili sauce)
Garnish with remaining green onions and serve.