Friday, April 10, 2015

Chili Garlic Glazed Salmon

Asian flavors are made for salmon. This easy and healthy recipe comes in handy when you're wondering what to serve for dinner. It's a foolproof dish that's ready in 30 minutes from start to finish. Steam some Jasmine or sushi rice, toss some sliced cucumbers with sesame oil, a drizzle of honey and rice vinegar and you've got a tasty dinner that's special enough to serve to company.

The sweet and spicy sauce is rich in umami flavors. There's sharpness from the rice vinegar and warm notes from the sesame. The salmon finishes baking at a high temperature, ensuring the sauce reduces into a delicious glaze. The fish is juicy in the center, but completely cooked through. A sprinkling of fresh chili pepper and scallions completes the dish with freshness.


Chili Garlic Glazed Salmon Recipe

Serves 2

Some Notes:

I use two red fresno chili peppers in this recipe. One for the sauce and one to sprinkle on top. Adjust the amount to your level of spiciness. Thai or jalapeno peppers will work too.  

Oyster sauce is a wonderful condiment that brings rich, umami flavors to this dish. If you've ever had stir fried bok choy or Chinese broccoli at your favorite Asian restaurant, chances are you've tried it. I find it in my regular market. I like to use Lee Kum Kee Brand for its superior quality.   


  • 2 salmon fillets, weighing one pound total
  • 1-2 chili peppers, very finely diced. I use red Fresno peppers.
  • 1 garlic clove, minced
  • 1 inch piece of ginger, peeled and grated
  • 2 scallions, dice the dark green parts and reserve for serving
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of regular or low sodium soy sauce
  • 2 tablespoons of oyster sauce. I use Lee Kum Kee Brand. 
  • 1 teaspoon of Asian sesame oil. I use Trader Joe's Toasted Sesame Oil.
  • 1 tablespoon of honey
  • 1/2 tablespoon of sesame seeds


Preheat oven to 400 F. Line a baking pan with foil.

In a small bowl, mix half of the diced chili pepper, garlic, ginger, rice vinegar, soy sauce, oyster sauce, sesame oil, sesame seeds and honey.  I use a microplane zester to grate the garlic and ginger directly into the bowl.

Place the salmon in the pan and pour on the sauce. Bake the salmon for 10 minutes. Turn up the heat to 450 and bake for an additional 8-12 minutes, depending on the thickness of your fillets. Serve the fish with some of the sauce on top, along with the reserved scallions and the fresh chili pepper. Enjoy!

Bon Appetit!

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