Prep 35 mins
Cook 10 mins
Tons of layered flavors with minimal ingredients from Bon Appetit. Mae Ploy's sweeter and thicker than Sriracha and a little less heat.
- 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
- 2 tablespoons vegetable oil
- 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.
Oh the taste was sublime even though I overcooked it a little. Due to what was going on I had to oven bake mine (170C fan forced) rather than broil/under the grill and they were smaller than I usually do (about 160g usually 200g) and could have done doing them a good 3 to 5 minutes less (I like them on the rarer side) but the flavour was fantastic and the DM and DS absolutely gobbled them up in double time. Thank you gailanng, made for Everyday A Holiday.
We eat a lot of salmon, so I am always looking for new ways to use it. This recipe is a winner. It is so simple, yet really packs a lot of flavor! I added a bit of sesame oil to the marinade, as I think it almost always adds to an Asian dish. Thanks for sharing!