This is the perfect dish to prepare for a weeknight dinner – easy, quick and delicious. I came up with this method because I love combining salmon with sweet sauces, so why not use Thai chili sweet sauce for a change? My chickens love it so now it is on our dinner rotation regularly.
I use salmon filets because I don’t like dealing with the bones – you can use salmon steaks instead if you wish.
Salt & pepper
Thai sweet chili sauce
Take a salmon filet and gently wash under cold water until it is no longer slimy. It’s up to you whether you leave the skin on or off. The size of the filet depends on how many people you are feeding. Season the filet with salt, pepper to taste and a little curry powder on both sides. Put in a baking pan, skin side down, and drizzle desired amount of chili sauce on the fish. Bake at 375 °F until the desired doneness – how long will depend on the thickness of the filet so keep checking.
To make the gravy more interesting, you can add dry sherry or marsala to the bottom of the pan before baking. You can also rub ginger and garlic paste on the fish, whatever you like really, as long as you keep in mind that the star of the show is the chili sauce, so don’t add anything that would overwhelm that flavor.
Serve it with your favorite side and enjoy!
Cover is an illustration by Charlotte Knox