Sweet Chili Salmon with Thai Cucumber Salad
This Thai-style sweet chili salmon recipe is my go-to for a simple yet satisfying dinner with the whole family. Serve with rice and a light and refreshing cucumber salad on the side!
Servings: 2
Calories: 536kcal
Ingredients
Sweet Chili Glazed Salmon
- 2 salmon filets
- ⅓ cup sweet chili sauce
- 2 teaspoons soy sauce or tamari for gluten-free
- 1 teaspoon grated fresh ginger
Thai Cucumber Salad
- ¼ cup rice vinegar
- 2 Tablespoons fresh lime juice
- 1 Tablespoon sugar
- 2 teaspoons sesame oil
- ½ teaspoon crushed red pepper flakes optional
- ¼ small red onion sliced VERY thinly
- 1 large cucumber thinly sliced
- ¼ cup fresh cilantro chopped
- ¼ cup roasted peanuts chopped (optional, for crunch)
Instructions
- Preheat your oven to 400°F . Line a baking sheet with parchment paper. Pat the salmon fillets dry with a paper towel and place them skin-side down on the prepared baking sheet.
- Whisk together the chili sauce, soy sauce, and ginger. Spoon onto the salmon, spreading it across the top evenly. Bake for 12 minutes or until salmon is cooked through.
- While the salmon is baking make the cucumber salad. In a small bowl, whisk together the vinegar, sugar, oil, salt and pepper flakes. Add the sliced cucumber to a large bowl and pour the dressing over. Stir in the cilantro and peanuts serve immediately. Add the chili (if using) and pour the dressing over the top. Toss to coat the cucumbers evenly. Serve immediately.
Notes
🌡️Storing Leftovers
Store leftover salmon in an airtight container in the refrigerator for 2-3 days. Reheat it gently in the oven or air fryer for 10-12 minutes at 275°F. Store the salad and dressing separately if you can. The salad is best served fresh because it typically lasts for just about 1-2 days. You can keep the dressing in a jar in the fridge, and it should last for up to a week.Leave a review or get more information on the recipe!
