On nights when I’ve had a super busy day, and I haven’t thought to defrost anything, I almost always reach for salmon. It’s something that’s a staple in my freezer. I can defrost salmon really quick under running water in the Ziploc bag I stored it in, and it’s so very nutritious. You can make salmon so many ways, but tonight I wanted something really simple, but that had an Asian flare, so I reached for my jar of sweet chili sauce in the fridge, and some sweet teriyaki sauce to combine with it. I added a little lemon to brighten the glaze. And that was it – a sweet and slightly spicy glaze that was perfect even for my little guy.
I served this with the simple olive oil sauteed spinach shown and some healthier and economical yellow rice, a recipe I will be sharing soon!
Sweet Chili Glazed Salmon Recipe
4 salmon filets
3 tablespoons sweet chili sauce
2 tablespoons teriyaki sauce
1 tablespoon lemon juice
Preheat oven to 450 degrees. Combine sweet chili sauce, teriyaki sauce and lemon juice. Brush over salmon filets.
Bake at 450 degrees until fish is firm and flaky, about 10 15 minutes.
Plus, check out 7 more ways to make salmon!