Easy Sweet Chili Glazed Salmon (Print version)

Tender baked salmon brushed with a sticky sweet chili, garlic, soy, and lime glaze, then broiled until glossy.

# Ingredients:

For the salmon

01 - 4 salmon fillets, about 6 oz (170 g) each, skin-on or skinless
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper

For the sweet chili glaze

05 - 1/2 cup (120 ml) sweet chili sauce
06 - 1 tablespoon soy sauce
07 - 1 tablespoon fresh lime juice
08 - 2 garlic cloves, finely minced
09 - 1 teaspoon grated fresh ginger
10 - 1 teaspoon toasted sesame oil

For serving

11 - 2 green onions, thinly sliced
12 - 1 teaspoon sesame seeds
13 - Lime wedges

# Instructions:

01 - Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
02 - In a small bowl, stir together the sweet chili sauce, soy sauce, lime juice, garlic, ginger, and sesame oil.
03 - Pat the salmon dry. Place it skin-side down on the baking sheet, rub with olive oil, and season with salt and pepper.
04 - Brush each fillet with about half of the glaze. Bake for 8-10 minutes, depending on thickness, until the salmon is almost cooked through.
05 - Brush with the remaining glaze. Broil for 1-2 minutes, watching closely, until the glaze bubbles and caramelizes at the edges.
06 - Rest for 2 minutes. Sprinkle with green onions and sesame seeds, then serve with lime wedges.

# Good to know:

01 - Best served right after broiling while the glaze is glossy.
02 - Use similar-size fillets so the salmon cooks evenly.
03 - For a gluten-free version, use tamari and verify the sweet chili sauce label.

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