Try this Thai Baked Salmon recipe
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 155.032 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a large baking dish, lay down salmon fillets in a row.
- Each fillet - sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce.
- Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides.
- Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
- Turn on oven's broiler on High and position top oven rack 5" - 6" below the heat source.
- Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down (if any).
- Coat with remaining marinade from the dish (if any).
- Broil for 8 minutes, rotating baking sheet once.
- Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce.
- Return to the oven and broil for another 5 minutes or until salmon has caramelized.
- Serve hot garnished with green onions, extra sauce (if desired) with brown rice or quinoa on a side.
Ingredient measurements alone cannot convey how protein density dictates marinating times. Sockeye salmon possesses a lean, muscular structure that requires extended contact with acidic and sweet components to absorb surface flavors without breaking down its texture. Allowing the fillets to sit covered in the refrigerator for two hours minimum ensures the surface proteins lightly firm up before hitting direct radiant heat.
Broiling utilizes intense infrared energy directed straight from the top element. Positioning the oven rack five to six inches below the heat source creates a narrow zone where sugar molecules in the chili glaze caramelize rapidly before the interior overcooks. Parchment paper prevents the delicate flesh from sticking to the metal sheet while retaining moisture underneath.
Assessing doneness visually eliminates guesswork. Cooked salmon shifts from a translucent dark orange to an opaque, lighter coral pink as heat denatures the albumin proteins. Pressing a fork gently into the thickest part of a fillet should reveal white flakes separating easily along the natural muscle lines without resistance.
Chemical interaction balances the dish entirely. High heat transforms the thick sugars in the sweet chili sauce into a sticky glaze, while natural fats within the sockeye insulate the flesh from drying out under the broiler. Green onions added at the end provide a sharp, sulfurous bite to cut through the heavy sweetness of the reduction.
