Thai Chili Salmon Recipes

THAI CHILI SALMON

Steps:

• Put the salmon fillets in a single layer in a shallow non-metallic dish, add the marinade ingredients and turn to coat.
• Cover and marinate in the fridge for 2-3 hours, turing the salmon once.
• Lift the salmon from the marinade and cook under a preheated hot broiler, 3in away from the heat for 5-6 mins on each side until the salmon is opaque and the flesh flakes easily.
• Serve hot garnished with the cilantro leaves and lime wedges.

BROILED SALMON WITH THAI SWEET CHILI GLAZE

Steps:

• Set the oven rack 5-6 inches from the top and preheat the broiler.
• Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon ¼ cup of the marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in refrigerator.
• Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer the salmon fillets to the 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 the salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with scallions and serve.

THAI CHILI SAUCE SALMON

Steps:

• Whisk chili sauce, soy sauce, garlic and ginger in small bowl; set aside.
• Heat oil in a large skillet. Pat dry the salmon with paper toweling. Season with salt & pepper, if desired. Place salmon fillets in skillet and cook over medium heat on one side about 2 minutes. Flip fillets over and add the prepared sauce over the top, scooping over to glaze.
• Cook for about another 2-3 minutes, allowing sauce to thicken while the salmon cooks. Remove salmon with sauce from pan and serve warm.