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Have a healthy dinner on the table in under 30 minutes with this easy and delicious Thai Baked Salmon with Cilantro-Chili Sauce.
Rich in omega 3 fatty acids and protein, salmon is a healthy option for quick and easy weeknight meals. This Thai Baked Salmon with Cilantro-Chili Sauce is one of the tastiest fish recipes you can make in under 30 minutes. I’ve been making this recipe for many years, it’s from Simply Thai Cooking, one of my first cookbooks and a favourite of mine as it’s full of great recipes.
This dish never disappoints and I often get asked for the recipe by family and friends. I’m not sure what took me so long to share this recipe with you, especially since it’s so simple and quick to make. Though I adapted the original recipe slightly, the taste is still amazing and complements salmon perfectly. The savoury sauce in this recipe is really what gives the salmon so much flavour. The sauce doesn’t need any cooking, all that you need to do is combine a few simple ingredients and you have this delicious sauce that will jazz up the fish. It can be prepared ahead of time, but if you choose to bake the salmon, you could prepare the sauce while the fish is in the oven.
You can substitute the salmon steaks for fillet, especially if you are feeding children and don’t want to deal with the pin bones. I chose to bake the salmon for this recipe, but you could cook the salmon which ever way you prefer, whether you grill it, pan fry it or bake the salmon, it’s really the sauce that makes this dish so delicious and addictive. Serve this Thai Baked Salmon with Cilantro-Chili Sauce with rice and steamed veggies for a complete meal. Enjoy!
Ingredients
For the Salmon:
- 2 salmon steaks or 1 salmon fillet approximately 1 lb., 454 g.
- 1/2 tsp. olive oil
- salt, to your taste
- pepper, to your taste
For the Cilantro-Chili Sauce:
- 1/2 onion small yellow or red
- 1/4 red bell pepper finely diced
- 1 tbsp. cilantro finely chopped
- 1 medium clove garlic minced
- 3 tbsp. soya sauce
- 2 tbsp. lemon juice freshly squeezed
- 1 tbsp. light tasting oil
- 2 tsp. honey
- 1 tsp. sriracha sauce
Instructions
For the Salmon:
- Pre-heat oven to 400F. Line a baking sheet with parchment paper. Set aside.
- Pat salmon steaks (or fillet) dry.
- Rub salmon with olive oil, salt and pepper.
- Bake in oven on middle rack for 10 min and then place under broiler for 3 minutes or until fish is opaque and flakes easily.
For the Cilantro-Chili Sauce:
- In a small bowl, add all sauce ingredients and mix well. If making ahead of time, refrigerate the sauce. Serve sauce with fish.
Notes
Nutrition
Alisa_ewert says
April 7, 2017 at 4:05 AMI need to add this in my note book i love to read such amazing articles and you have perfect recipy dear.
All That I'm Eating says
March 27, 2017 at 6:08 AMThis sounds delicious, I love all the colours from that chilli sauce too.
Sweet and Savoury Pursuits says
April 3, 2017 at 1:57 PMThanks, the sauce is really incredible, so simple but really delicious.
Karen says
March 25, 2017 at 3:06 PMAsian flavors go so well with salmon and your recipe sounds wonderful.
Sweet and Savoury Pursuits says
March 28, 2017 at 11:05 PMI think so too, salmon is so mild tasting so it’s delicious with so many different flavours.
Louise Crosby says
March 21, 2017 at 11:36 AMI’m always looking for new ways to serve salmon, and this looks delicious. Thanks, Fida!
Sweet and Savoury Pursuits says
March 28, 2017 at 11:03 PMSo glad you think so Louise!
athleticavocado says
March 19, 2017 at 5:25 PMThis salmon looks INCREDIBLE! I also love salmon with the bones on it, so much more flavorful!
Sweet and Savoury Pursuits says
March 28, 2017 at 11:02 PMI have to say I never noticed the flavour difference between fish with bones and those without. I’ll have to pay better attention next time!
C.M. says
March 19, 2017 at 12:45 PMThat sauce sounds delicious, will have to try it soon!
Sweet and Savoury Pursuits says
March 28, 2017 at 10:59 PMThanks, hope you love it!
Loretta says
March 18, 2017 at 9:02 AMLove salmon with the bones, that’s exactly what we had for dinner last night with baked veggies. This recipe does sound good with the separate sauce. The colors are robust and makes for an attractive plate with the rice and bok choy.
Sweet and Savoury Pursuits says
March 19, 2017 at 10:48 AMThat’s great Loretta, your dinner sounds delicious. Thanks for stopping by!