Sweet Chili Salmon
Sweet chili salmon is a quick way to get a healthy weeknight dinner on the table. This easy main dish bakes up in about 15 minutes.
- 1.5 lbs salmon in one piece or 4 6 oz. filets, skin on or off
- Salt and pepper
- ½ cup sweet chili sauce
- 1 English cucumber quartered, or 4 minis
- ¼ cup rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- Crushed red pepper flakes
- Lime wedges
- Hot cooked rice optional
Preheat oven to 400º F.
Cut salmon into 4 (6oz.) filets if desired. Otherwise, leave whole.
Line a sheet pan with foil or parchment paper for easy clean up.
Pat salmon dry with paper towels. Season with salt and pepper.
Cover each piece of salmon with 2-3 tablespoon of sweet chili sauce.
Bake for 13-15 minutes or until desired doneness.
While salmon bakes, cut cucumbers into quarters. In a medium bowl, whisk together the rice vinegar, sugar and salt. Pour over cucumbers and toss to coat. Let sit until ready to serve.
When salmon is cooked, serve over hot cooked rice with quick pickled cucumbers. Sprinkle with red chili flakes, toasted sesame seeds, and lime wedges.
Nutrition estimate doesn't include rice.
This dish is excellent served over hot cooked rice. I'm partial to Calrose Boton rice since that's what I grew up eating. This is a medium grain rice with a slightly sticky texture. This is also great with my coconut jasmine rice (instant pot version) or even fried rice, pasta, or potatoes.
If you want to keep this dish lower in carbs, just pass on the rice and eat with the cucumbers and maybe this delicious roasted broccoli.
How do I store leftovers? Store salmon and cucumbers separately. Cover each tightly and refrigerate for up to 3 days. Reheat salmon in the microwave.
Calories: 325kcal | Carbohydrates: 19g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 686mg | Potassium: 944mg | Fiber: 1g | Sugar: 17g | Vitamin A: 147IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg