3-Ingredient Chili-Glazed Salmon
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Want a quick and tasty dinner? Try this 3-ingredient chili-glazed salmon. You only need salmon fillets, chili sauce, and lime juice to make a delicious meal in minutes.
This easy recipe is perfect for busy weeknights. The sweet and spicy glaze adds tons of flavor without much effort. You’ll love how the salmon comes out tender and flaky with a sticky, caramelized coating.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make this easy chili-glazed salmon:
- 4 salmon fillets (about 6 oz each)
- 1/2 cup sweet chili sauce
- Juice of 1 lime
Don’t have these exact items? No worries! Try these swaps:
For salmon:
- Trout or Arctic char work great
- For a budget option, try tilapia
Chili sauce substitutes:
- Mix 1/4 cup honey with 2 tbsp sriracha
- Use Thai sweet chili sauce
No lime? Use:
- Lemon juice
- 1 tbsp rice vinegar
Want to add more flavor? Toss in:
- 2 chopped green onions
- 1 minced garlic clove
These simple ingredients create a tasty glaze that coats the fish perfectly. Feel free to adjust the amount of chili sauce to suit your spice preference.
Instructions
Preheat your oven to 400°F (200°C). While it’s heating up, grab a bowl and mix the salmon, chili sauce, and lime juice together.
Line a baking tray with parchment paper. Place your salmon fillets on the tray, skin-side down.
Spoon any leftover sauce on top of the salmon. This helps lock in flavor and moisture.
Pop the tray in the oven and bake for 12-15 minutes. You’ll know it’s done when the salmon flakes easily with a fork but is still tender inside.
Once cooked, take the salmon out of the oven. Let it cool for a minute or two before serving.
For extra zest, squeeze some fresh lime juice over the top. You can also sprinkle on some chopped scallions if you like.
Enjoy your tasty chili-glazed salmon! It pairs well with rice or a fresh salad.
Tips, Tricks & Storing
Choose fresh salmon fillets for the best flavor. Look for bright pink color and a firm texture.
Pat the salmon dry before adding the glaze. This helps the sauce stick better.
Don’t overcook the salmon. It’s done when it flakes easily with a fork.
For extra zest, add a squeeze of fresh lime juice before serving.
Try grilling the salmon for a smoky flavor. Wrap it in foil to prevent sticking.
Store leftover salmon in an airtight container in the fridge. It’ll keep for up to 3 days.
To reheat, warm it gently in the oven at 275°F for about 15 minutes.
Freeze cooked salmon for up to 3 months. Wrap it tightly in plastic wrap and foil.
Thaw frozen salmon overnight in the fridge before reheating.
Use leftover salmon in salads or sandwiches for quick meals.
Experiment with different chili sauces to find your favorite flavor.
For a crispy skin, start cooking the salmon skin-side down in a hot pan before baking.
