It is 6pm and everyone is hungry. You need something fresh but fast. This Thai Sweet Chili Salmon recipe is your new best friend. It is bright, sweet, and totally satisfying. You can have dinner on the table in about 30 minutes.
Why This Thai Sweet Chili Salmon Is a Winner
This dish is perfect for a healthy reset after a long week. It uses fresh vegetables and lean protein. The sweet glaze is a huge hit with kids. It feels like a fancy restaurant meal at home. You will love how simple the cleanup is for this one.
Simple Method
The Thai Sweet Chili Salmon cooks quickly in the oven. You just whisk the sauce and coat the fish. Roasting the salmon in cubes ensures every bite is flavorful. It is a foolproof way to cook fish perfectly. Even beginners can master this recipe with ease.
Ingredients You’ll Need
These ingredients are mostly pantry staples or easy to find. Fresh ginger makes a big difference here.
- 1.5 lbs salmon fillets, skin removed and cut into 1-inch cubes
- 0.5 cup Thai sweet chili sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cups jasmine rice, cooked
- 1 large cucumber, thinly sliced
- 1 large carrot, julienned
- 0.25 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 lime, cut into wedges
Step-by-Step
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, and grated ginger.
- Reserve half of the sauce mixture for serving; toss the salmon cubes in the remaining half until well coated.
- Arrange the salmon cubes on the prepared baking sheet in a single layer, ensuring space between pieces for airflow.
- Roast salmon for 10 to 12 minutes until the internal temperature reaches 145 degrees Fahrenheit and the glaze is caramelized.
- Distribute cooked jasmine rice evenly among four serving bowls.
- Top each bowl with a portion of the roasted salmon, sliced cucumber, and julienned carrots.
- Drizzle the reserved sauce over the salmon and vegetables.
- Garnish with chopped cilantro, sliced green onions, and toasted sesame seeds.
- Serve immediately with lime wedges for fresh acidity.
Best Ways to Enjoy It
Serve these bowls while the salmon is warm. You will love how the Thai Sweet Chili Salmon flakes apart. Add extra lime wedges for a bright pop of flavor. This is a great meal for a warm summer evening. Pair it with a cold glass of sparkling water.
Keep It Fresh
Store any leftover salmon and rice in airtight containers. They will stay fresh for up to two days. Keep the fresh vegetables in a separate container. Reheat the salmon gently in a 300°F oven for 5 minutes. This prevents the fish from becoming too dry. It makes a fantastic cold lunch the next day too.
Tips for Best Results
- Don’t skip the fresh ginger for the best aroma.
- Avoid overcrowding the pan so the salmon caramelizes well.
- Use honey if you run out of sweet chili sauce.
- Cook the rice ahead of time to save minutes.
- Add fresh summer radishes for extra crunch and color.
- Upgrade the bowl with a drizzle of spicy mayo.
- Check the salmon at 10 minutes to keep it tender.
Ways to Switch It Up
- Swap jasmine rice for quinoa for extra fiber.
- Use firm tofu cubes instead of salmon for vegetarians.
- Add sliced mango during the summer for a tropical twist.
- Try tamari instead of soy sauce for a gluten-free meal.
Common Questions
Can I use frozen salmon?
Yes, you can use frozen fillets for this recipe. Just make sure they are completely thawed first. Pat them dry with a paper towel before cubing.
How do I julienne carrots easily?
You can use a julienne peeler for fast results. A box grater also works in a pinch. Many stores sell pre-shredded carrots to save you time.
Will kids find this too spicy?
Most sweet chili sauces are very mild and sweet. It is usually very kid-friendly and approachable. You can always use less ginger if they are sensitive.
I hope these fresh salmon bowls bring some ease to your busy weeknights. They are so simple to make and always leave everyone feeling good. Happy cooking!
— Alex
Ingredients
- 1.5 lbs salmon fillets, skin removed and cut into 1-inch cubes
- 0.5 cup Thai sweet chili sauce
- 2 tablespoons low -sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cups jasmine rice, cooked
- 1 large cucumber , thinly sliced
- 1 large carrot , julienned
- 0.25 cup fresh cilantro, chopped
- 2 green onions , thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 lime , cut into wedges
Instructions
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, and grated ginger.
- Reserve half of the sauce mixture for serving; toss the salmon cubes in the remaining half until well coated.
- Arrange the salmon cubes on the prepared baking sheet in a single layer, ensuring space between pieces for airflow.
- Roast salmon for 10 to 12 minutes until the internal temperature reaches 145 degrees Fahrenheit and the glaze is caramelized.
- Distribute cooked jasmine rice evenly among four serving bowls.
- Top each bowl with a portion of the roasted salmon, sliced cucumber, and julienned carrots.
- Drizzle the reserved sauce over the salmon and vegetables.
- Garnish with chopped cilantro, sliced green onions, and toasted sesame seeds.
- Serve immediately with lime wedges for fresh acidity.
