Do I need to remove the skin before baking?

No, not for this recipe. When sliced into pieces after baking, the salmon easily pulls away from the skin and the skin will stick to the foil.

Sockeye Salmon versus Atlantic Salmon:

These are the two most commonly found in my grocery store. Sockeye is a bit lower in fat, darker in pinkish orange/red color, and it's wild caught. Atlantic is lighter in pink color, a bit higher in fat and farm raised, which means it could potentially have more contaminants and a less diverse diet. Both are incredibly nutrient rich and taste amazing. When I have a choice, I'll pick Sockeye or Coho, but I will certainly eat Atlantic too.

How to Store & Reheat:

Store the fish in a sealed container in the fridge for up to 2 days. To reheat, wrap in foil and return to a cookie sheet. Bake at 350 degrees for 5-8 minutes until hot.

Sweet Chili Salmon - Simply Made Eats

Name: Sweet Chili Salmon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 and 1/2 lb Wild Sockeye Salmon filet (closer to a pound is still enough for 2 adults and 2 kids); 2 teaspoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon onion powder; 1/2 teaspoon paprika; 1/2 teaspoon ground cumin; 2 garlic cloves, minced; 1/2 cup Sweet Thai Chili Sauce; 2 teaspoons green onion, sliced on a bias; 1 lime, cut into wedges for serving

Description

This Sweet Chili Salmon is packed with protein and so easy to make with minimal ingredients. It takes 5 minutes to prep, then pop it into the oven for the most, tender fall apart fish with a sweet and spicy Sweet Thai Chili Sauce. Ready from start to finish in under 30 minutes!

Ingredients

Scale

1 and 1/2 lb Wild Sockeye Salmon filet (closer to a pound is still enough for 2 adults and 2 kids)
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
2 garlic cloves, minced
1/2 cup Sweet Thai Chili Sauce
2 teaspoons green onion, sliced on a bias
1 lime, cut into wedges for serving

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Instructions

Preheat the oven to 400 degrees. Line a cookie sheet with tin foil and place the salmon skin side down onto the cookie sheet.
Brush the salmon with olive oil. Sprinkle over the spices and garlic. Then, pour over half of the sweet chili sauce and use the brush to smooth it out over the entire surface of the salmon. Don't dip the brush into the remaining chili sauce in bowl or it will contaminate it and we want to pour it over at serving. Bake for 12-16 minutes until the internal temperature is between 130-145 degrees. I like mine more on the well done side (145ish).
Add the other half of the sweet Thai chili sauce in a saucepan and heat up over low heat while the salmon is baking.
Allow the salmon to cool for a few minutes, and pour the remaining sauce over top, and then sprinkle on green onions. Slice the salmon into 4-5 pieces. The skin should stick right to the foil and pull away from the salmon.
Serve with lime wedges and enjoy!

Equipment

Cookie sheet

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Flexible Cutting Mats

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wusthof knife

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Notes

The USDA recommends salmon to be cooked at 145 degrees for safety reasons; although, many people prefer it closer to 130 degrees.
Watch out for fine pin bones when eating. I usually find one or two in the filet after baking. If you have smaller kids, cut their piece into small pieces before giving it to them and make sure there aren't any.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: dinner
Method: baked
Cuisine: Asian