Sweet & Spicy Thai Chili Salmon

• 份量: Serves: 4–5
• 總時間: 3 hours 52 minutes

食材

5 salmon fillets (about 5 oz each, skin-on or skin-off depending on preference)

3 tsp fresh ginger, grated

5 cloves garlic, minced

5 tbsp soy sauce

5 heaping tbsp sweet Thai chili sauce

3 tbsp sesame oil

1 tbsp chili crunch oil (adjust for spice level)

2 tsp sesame seeds plus 2 chopped green onions (for garnish)

步驟

In a baking dish large enough to place all your fish in, mix together the grated ginger, minced garlic, soy sauce, sweet Thai chili sauce, sesame oil, and chili crunch oil. Stir well until combined.

Marinate the salmon in the prepared baking dish, making sure the fish is well coated. If you have time, marinate in the fridge overnight but a few hours is good too.

Take the salmon out of the fridge 30 minutes before baking)

Preheat oven to 375

Bake in the preheated oven for 18 -22 minutes, depending on the thickness of your fillets, until the salmon is cooked through and flakes easily with a fork. The glaze should be bubbly and slightly caramelized (or major caramelized like we like it)

Sprinkle sesame seeds & green onion over top when salmon comes out of oven

Enjoy!

Serve with my Asian Slaw, Kung Pao Broccoli & Nutty Garlic Noodles (all recipes found in my trio of cookbooks)

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