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Slow-Roasted Salmon with Sweet Chili Glaze and Scallions
Slow-Roasted Salmon with Sweet Chili Glaze and Scallions
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Slow-roasted salmon glazed with sweet chili sauce and scallions. Perfect for an easy yet impressive dinner party.
Ingredients:
  • For the glaze:
  • 1/2 cup sweet Thai chili sauce
  • 1 teaspoon Sriracha
  • 2 tablespoons lime juice
  • 2 teaspoons soy sauce
  • 1 tablespoon finely chopped fresh ginger
  • 1 bunch scallions, thinly sliced
  • For the salmon
  • 1 1/2 pounds center-cut salmon fillet, skin and pin bones removed
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • To serve:
  • 2 to 3 handfuls baby greens (arugula, spinach, kale or a combination)
  • Salt and pepper, to taste
  • Leaves from 2 to 3 sprigs cilantro
  • Leaves from 2 to 3 sprigs mint
  • 1 lime, cut into wedges, for serving
Instructions:
  • Prepare the glaze by combining Thai chili sauce, sriracha, lime juice, soy sauce, ginger, and half of the chopped scallions in a bowl. Save the rest of the scallions for garnishing.
  • Inspect the salmon for pin bones by lightly running your fingers over it and carefully remove any found. Season both sides of the salmon with salt and pepper. Spread 1/3 cup of the glaze in the center of a 9x13-inch baking dish. Place the salmon fillet on top, ensuring the bottom is coated with glaze. Cover the top with the rest of the glaze. For added convenience, you can do this step ahead of time, cover, and refrigerate for up to 2 hours.
  • Gently cook the salmon: Heat the oven to 275°F and bake for 18-23 minutes until a thermometer reads 130°F when inserted into the thickest part of the fish. Let it rest, as the temperature will increase slightly.
  • Toss the salad: Combine greens with olive oil, salt, and pepper in a bowl. Drizzle lime juice over and toss to coat. Arrange on a platter.
  • To serve, use a serving spoon to gently break the salmon into large pieces and place them on top of the greens on a platter. Sprinkle the cilantro, mint, and remaining scallions over the salmon. Arrange the lime wedges around the fish and serve.

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