 | One of my favorite sushi places for a girls' happy hour has a fried calamari that is amazing. What is most amazing about the dish is the sauce it comes with, it is a spicy version of Sweet Chili Sauce. This recipe brings those same flavors out on my most favorite fish, salmon. As usual, adjust the Sriracha to your own personal taste level. I probably added more than a tablespoon of it. Thanks to Once Upon a Chef for the wonderful recipe. |
1-1/2 pounds (or four 6-ounce pieces) salmon, skin on
6 tablespoons Thai Sweet Chili Sauce
3 tablespoons soy sauce
1 to 3 teaspoons Sriracha
1 tablespoon peeled and finely grated fresh ginger
Set oven rack 5-6 inches from the heating element and preheat broiler.
Make marinade by combining sweet chili sauce, soy sauce, Sriracha and ginger in a shallow baking dish. Spoon ¼ cup marinade into a small dish and set aside. Add salmon fillets, skin side up, to remaining marinade and marinate for 1 hour in refrigerator.
Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer salmon fillets to 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 salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer salmon to serving platter and pour reserved sauce over top. Serve.
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2 comments:
I think there will never be too many recipes for salmon!
I've had a bottle of Trader Joe's sweet chili sauce sitting in my pantry just waiting for a recipe like this one! This was my first time cooking fresh salmon, and the sauce and procedure couldn't have been any easier. We will be having this delicious, saucy salmon often.
Thanks for a great recipe!
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