Thai Salmon- Meatless Fridays
Updated: Feb 3
In a valiant attempt to switch up our meatless meals I decided to go with salmon! I am being very bold today because not only am I serving fish that is typically not eaten in this house, but we also never eat Thai food. Bring on the spice! This is an incredibly easy meal; I was able to whip it up in 30 minutes after working all day so that makes me and my feet very happy.
There are several variations on this but I went with the less "fishy" route and the easiest clean up. Winning!
Prep Time: 15 minutes
Cook Time: 15-18 minutes
Total Time: 30 minutes
Yields: 4-6 servings
Assemble the Team!
1/2 cup sweet Chili Sauce
2 tbsp. reduced sodium soy sauce
2 cloves garlic, minced (do as I say not as I do in the ingredients picture...unless you want a little extra kick)
1/2 tsp red pepper flakes
1 tbsp lemon juice
3/4 tsp ground ginger
Pinch of salt
2 lbs salmon
1/4 cup peanuts, chopped for garnish
2 tbsps chopped cilantro for garnish
2 tbsps chopped green onion for garnish
Let's prepare the sauce together! While we are at it, go ahead and preheat the oven to 375. Then get yourself a bowl and measure out 1/2 cup sweet chili sauce.
Pour in 2 tablespoons low sodium soy sauce.
Then sprinkle in that garlicky goodness! The directions say 2, go with that... we just really like garlic around here.
Add in 3/4 teaspoon ginger, if you are using freshly grated then you can add up to 1 tablespoon.
Pour in 2 tablespoons lemon juice, lime can also be used here but we had lemon on hand.
To give it a little kick toss in 1/2 teaspoon red pepper flakes. If you really like your food spicy you can also add 1 teaspoon Sriracha. Not even going to lie, I made a little Sriracha dipping sauce to go with mine on the side.
Place tin foil on a baking sheet and lay your salmon on top. Sprinkle a little kosher salt and then get your sauce mixture.
Note about the skin! A lot of people think that they need to remove it before cooking, this is a no no! Keep the skin on if you are grilling, baking, or pan searing so that you have that nice protective layer while you're cooking. It helps to prevent against overcooking and if cooked properly to a crisp it can add a little extra flavor.
Pour or spoon the sauce over the salmon and make sure it's completely covered!
Fold up the edges of your foil and give it a little scrunch or fold at the top to completely cover and seal the salmon.
Your oven should be preheated now so place it in and bake until its cooked through. Remember, salmon should be cooked to an internal temperature of 145 degrees. Depending on your oven the cook time can range from 15-18 minutes but to be sure and not overcook, check it after 15 minutes.
While that's cooking we can prepare the garnish. I did a really delicious mixture of cilantro, green onions, and peanuts!
At this point I had to cook a bit longer than 15 minutes, but I watched closely and with the help of a food thermometer it has reached the perfect temperature.
**This is an optional step but to get the top caramelized you can broil it for about 8 minutes. After 8 minutes, brush the top of the fillet with sweet chili sauce and broil for another 5 minutes.
Take off the platter and top with the peanuts, green onion, and cilantro! I served this with a side of baked asparagus and rolls, it was so good we went back for seconds.
Give it a try and let me know what you think, this one is for sure going into our meatless Friday meal collection.
Did you make this recipe? If so I would love to see it, drop a picture in the comment or send it to me on social media Facebook @HisGirlSunday.
For more liturgical living resources check out the blog section of my website or follow me on Facebook to see what Catholic things I am doing to celebrate feast days.