This Baked Thai Salmon is made with a handful of fresh ingredients and a few simple steps. In just 30 minutes you can enjoy a nutritious main dish packed with great Thai inspired flavors.
Baked Thai Salmon
Salmon has to be my favorite type of fish! It is fall-apart flaky with a mild yet rich flavor. You can pair it with bold flavors, or let it shine with a sprinkle of fresh herbs. Today I have for you a recipe that will give you the sweet, savory, citrusy, garlicky dinner of your dreams!
What’s great about this sauce is that you can completely customize it. You can adjust the amounts of any ingredients in this list and your salmon will still turn out fantastic. Not a seafood fan? No worries! This sauce will work on chicken as well.
Ingredients in Baked Thai Salmon
This salmon is so good because it’s made with such fresh and simple ingredients. It’s a feel-good taste-good meal!
- Sweet chili sauce – You can mix 2.5 tbsp hot sauce, preferably a chili garlic sauce, with 5.5 tbsp honey as a substitute.
- Soy sauce – I used low sodium.
- Garlic – Use as much or as little garlic as you like!
- Ginger – Fresh ginger works best for this recipe but powdered can be used instead.
- Fish sauce – You can use rice vinegar instead or leave it out completely.
- Limes – Freshly squeezed is best!
- Red pepper flakes – You can add more, less, or leave the pepper flakes out completely.
- Salmon filet – This will also work for portioned filets or salmon steaks.
- Fresh cilantro – If you aren’t a cilantro fan, you can use parsley instead.
How to Make Baked Thai Salmon
- Make the sauce: Preheat the oven to 375F. Whisk the sweet chili sauce, soy sauce, garlic, ginger, fish sauce, lime juice, and pepper flakes together.
- Bake the salmon: Place the salmon in a baking dish and cover both sides with the sauce. Bake for 15-20 minutes until cooked through, garnish with cilantro, serve, and enjoy!
Does it get any easier than that? This is a perfect healthy dinner for busy weeknights. Not to mention its bursting with sweet, spicy, and tangy flavor!
What to Serve With Baked Thai Salmon
You can serve this salmon over coconut rice or alongside some of these delicious sides:
- Avocado Tomato Salad
- Roasted Asparagus and Tomatoes
- Garlic Herb Red Potato Salad
- Roasted Green Beans
- Lemon Orzo with Asparagus
- Easy Coleslaw
How to Grill Salmon
If you’d rather use your grill than bake, you’ll just need to make a couple adjustments. This will work best on a foil-lined sheet pan.
Heat the grill to 400F. Line the pan with aluminum foil, place the salmon over the foil, and cover it with sauce. You can cover the salmon with more foil or leave it open- it’s up to you. Place the pan on the grill bars, cover the lid, and grill for 15-20 minutes.
How to Store Leftover Salmon
Your leftovers will last 3 days in the fridge or 2-3 months in the freezer. You’ll need to store it in a good airtight container or freezer bag. The salmon can be stored with the sauce, or you can transfer the sauce to a separate small airtight container.
How to Reheat Salmon
Zap the salmon in the microwave for 30-second intervals to make sure it heats up without drying out. You can also reheat it in the oven at 450F until heated through, but this method is more likely to dry your salmon out.
If your leftovers are frozen, I recommend letting the salmon thaw in the fridge overnight before reheating.
Did You Love This Salmon Recipe? Try These!
- Baked Salmon Teriyaki
- Cilantro Lime Salmon
- Bruschetta Salmon
- Firecracker Salmon
- Lemon Dill Pan Fried Salmon
Baked Thai Salmon
- Preheat oven to 375 F degrees.
- In a small bowl whisk together the sweet chili sauce, soy sauce, garlic, ginger, fish sauce, lime juice and red pepper flakes.
- Place salmon in a baking dish and pour marinade over the salmon. Pour the sauce over both sides of the salmon making sure the entire salmon is covered.
- Transfer the dish to the oven and bake for 15 to 20 minutes. Note that the baking time could vary depending on the thickness of the salmon.
- Garnish with cilantro and lime wedges and serve immediately.
- Your leftovers will last 3 days in the fridge or 2-3 months in the freezer. You’ll need to store it in a good airtight container or freezer bag. The salmon can be stored with the sauce, or you can transfer the sauce to a separate small airtight container.