Save it
I'm so excited to share my favorite way to cook salmon! Honestly, this slow-roasting method changed my life. The first time I tried it, my husband couldn't believe we made it at home—it was that tender. The sweet chili glaze gets all caramelized and sticky while the salmon stays perfectly silky inside. Every time I serve this at dinner parties, people beg for the recipe—it's that good!
Why Everyone Goes Crazy For This Recipe
There's something magical that happens when you roast salmon low and slow. The sweet chili sauce transforms into this gorgeous glaze while the scallions add the perfect bite. My favorite part? You can serve it straight from the oven fancy and hot or pack it up for tomorrow's lunch. Last week I made extra for my daughter's lunch, and her friends were all trying to trade their sandwiches for a bite!
Everything You Need
- The Star of the Show: A beautiful center-cut salmon fillet—look for that bright pink color.
- Sweet Chili Sauce: I love the Thai Kitchen brand.
- Fresh Scallions: Grab the ones with crisp green tops.
- Good Quality Olive Oil: Essential for flavor and texture.
- Seasonings: Sea salt, fresh pepper, and a lime or two for serving.
- Optional Add-ins: Fresh cilantro or dill if you're feeling fancy, sesame seeds for that pretty finish, and extra lime wedges because everyone always wants more.
Kitchen Time
- Getting Started
- First things first: preheat your oven nice and low, about 275°F. While it's warming, pat your salmon dry with paper towels—this helps the glaze stick better. I learned this trick from my favorite seafood chef, and it makes such a difference!
- The Glaze Magic
- Mix that sweet chili sauce with a little olive oil until it's smooth and glossy. Brush it all over your salmon—don't be shy! Those edges will caramelize beautifully in the oven. Scatter your scallions around the fish—they'll get all roasted and delicious.
- The Slow-Roast
- Now here's the hard part: waiting! Pop it in the oven and let it do its thing for about 30-40 minutes. Your kitchen will smell amazing, and everyone will keep asking, "Is it ready yet?"
Save it
My Best Kitchen Secrets
Want to know what really makes this recipe special? It's all about choosing the right salmon. I always look for wild-caught—the flavor is just incredible! Make friends with your fishmonger—they'll help you pick the perfect piece. And don't rush the cooking—that low temperature is your best friend here. I used to crank up the heat trying to hurry things along, but trust me, slow and steady wins this race!
Making It A Meal
This salmon loves good company! I usually serve it over a bed of jasmine rice that soaks up all those wonderful glazed bits. A simple side of roasted broccoli or a crisp Asian slaw works beautifully. Don't forget plenty of lime wedges—everyone always wants extra! My mother-in-law, who's super picky about seafood, actually asks for seconds when I serve this.
Planning Ahead
Here's a dinner party secret: you can prep everything hours ahead! Just glaze the salmon and keep it in the fridge until you're ready to cook. The leftovers, if you have any, are amazing cold on a salad. I actually sometimes make extra just for lunch the next day. Store it in an airtight container, and it'll keep beautifully for up to three days.
Mix It Up
Some nights I switch things up with different glazes. My honey mustard version has become my son's favorite, and the teriyaki glaze always disappears fast. Sometimes I add a sprinkle of sesame seeds or red pepper flakes depending on who's coming for dinner. Once I even tried this method with Arctic char—absolutely delicious!
Save it
Your Special Touch
The best part about this recipe? It's so easy to make it your own! Sometimes I mix a little soy sauce into the glaze or add fresh ginger. My daughter loves when I add extra scallions—they get all crispy in the oven. Whatever you do, just remember the key is taking your time, letting those flavors develop slowly. That's what makes this dish feel so special every single time!
Frequently Asked Questions
- → Can I prepare this salmon ahead of time?
Yes, you can prepare the salmon with the glaze up to 2 hours in advance. Simply cover and refrigerate until ready to cook.
- → What's the best type of salmon to use?
Center-cut salmon fillets work best for this recipe. They provide even thickness which ensures consistent cooking throughout the piece.
- → How do I know when the salmon is done?
The salmon is done when it reaches 130°F at its thickest part. The temperature will rise a few more degrees after removing it from the oven.
- → Do I need to remove the skin from the salmon?
While it's preferable to remove the skin to allow the glaze to flavor all sides, you can cook it with the skin on. Just pour all the glaze over the top of the salmon.
- → What can I serve with this salmon?
The recipe includes a fresh green salad with herbs. You could also add steamed rice or roasted vegetables as additional sides.
Conclusion
A delightful seafood dish featuring salmon glazed with sweet Thai chili sauce, slow-roasted to tender perfection and served with fresh herbs.