Chili Glazed Salmon Recipes

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CHILI-GARLIC GLAZED SALMON



Chili-Garlic Glazed Salmon image

Enjoy your dinner with this broiled salmon accompanied by sauce made of onions, marmalade and soy sauce - ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 5

3 tablespoons chili sauce with garlic
3 medium green onions, finely chopped (3 tablespoons)
4 1/2 teaspoons low-sugar orange marmalade
3/4 teaspoon reduced-sodium soy sauce
4 salmon fillets (6 oz each)

Steps:

  • Set oven control to broil. Spray cookie sheet with cooking spray. In small bowl, stir chili sauce, onions, marmalade and soy sauce.
  • Place salmon, skin side down, on cookie sheet. Brush with half of chili sauce mixture. Broil 5 minutes; brush with remaining chili sauce mixture. Broil 2 minutes longer or until fish flakes easily with fork.

Nutrition Facts : Calories 290, Carbohydrate 6 g, Fiber 0 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg

3-INGREDIENT CHILI-GLAZED SALMON RECIPE BY TASTY



3-Ingredient Chili-glazed Salmon Recipe by Tasty image

Here's what you need: salmon, chili sauce, fresh scallions

Provided by Alvin Zhou

Categories     Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 3

4 oz salmon, 3 fillets
½ cup chili sauce
¼ cup fresh scallions, chopped

Steps:

  • Preheat oven to 400°F (200˚C).
  • In a bowl, mix together the salmon, chili sauce, and the scallions.
  • Place the fillets on a baking tray lined with parchment paper. Spoon any leftover sauce on top of the salmon.
  • Bake for 12-15 minutes, until the salmon is cooked but still tender.
  • Enjoy!

Nutrition Facts : Calories 107 calories, Carbohydrate 6 grams, Fat 4 grams, Fiber 0 grams, Protein 7 grams, Sugar 5 grams

SALMON WITH SWEET CHILI GLAZE



Salmon With Sweet Chili Glaze image

Tons of layered flavors with minimal ingredients from Bon Appetit. Mae Ploy's sweeter and thicker than Sriracha and a little less heat.

Provided by gailanng

Categories     Asian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

nonstick vegetable oil cooking spray
1/4 cup asian sweet chili sauce (Mae Ploy)
2 tablespoons soy sauce
1 tablespoon fresh ginger, peeled and finely grated
6 (6 ounce) salmon fillets, with skin

Steps:

  • Line rimmed baking sheet with foil. Coat with nonstick spray. Whisk chili sauce, soy sauce and ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes.
  • Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until browned in spots and almost opaque in center, 6 to 10 minutes, depending on thickness of fillet.

Nutrition Facts : Calories 218.1, Fat 7.4, SaturatedFat 1.4, Cholesterol 77.4, Sodium 461.5, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 35.1

SWEET CHILI-GLAZED SALMON, SUGAR SNAPS AND RICE



Sweet Chili-Glazed Salmon, Sugar Snaps and Rice image

Here it is: a recipe that requires absolutely no chopping and makes an entire, really tasty, well-balanced meal in just four incredibly quick steps. We're not overselling this, either. All you do is start the rice on the sheet pan, add the salmon brushed with a glaze you whisk together, and later add the sugar snaps.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 cup long-grain white rice
3/4 teaspoon sea salt, divided
3 tablespoons sugar
1 1/2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 1/2 teaspoons chili-garlic sauce
1/2 teaspoon cornstarch
12 ounces sugar snap peas, strings removed
1 tablespoon olive oil
4 (6-ounce) skin-on salmon fillets

Steps:

  • Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
  • Combine the rice, 2 1/2 cups water and 1/4 teaspoon of the salt on the sheet pan. Bake for 20 minutes.
  • Meanwhile, whisk the sugar, lime juice, fish sauce, chili-garlic sauce and cornstarch in a small bowl to make the glaze. Combine the sugar snaps with the oil and 1/4 teaspoon of the salt in a separate bowl.
  • Season the salmon with the remaining 1/4 teaspoon salt. After the rice has cooked for 20 minutes, place the salmon, skin side down, on the sheet pan (directly on top of the rice) and brush it with about one-third of the chili glaze. Roast for 5 minutes, again brush the salmon with about one-third of the glaze and add the sugar snaps to the pan. Roast another 5 minutes and brush with the remaining glaze. Roast until the salmon is just translucent in the center and the sugar snaps are crisp-tender, about 5 minutes more.

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