Recipe Background
Deck the table with lots of seafood! Fa la la la la, la la la la! Sorry, we couldn't resist. We're just excited about the holiday season and about Fa La La Baked Salmon. The rosy, succulent, savory salmon is marinated and brushed with the sweet, spicy yet mild, fragrant flavors of Thai chili sauce, which brings out the most of its tender taste. Each fillet of Fa La La Baked Salmon just looks like it belongs on the holiday table, and it tastes so, so good! You won't be waiting around for the holidays to make it again!
Deck the table with lots of seafood! Fa la la la la, la la la la! Sorry, we couldn't resist. We're just excited about the holiday season and about Fa La La Baked Salmon. The rosy, succulent, savory salmon is marinated and brushed with the sweet, spicy yet mild, fragrant flavors of Thai chili sauce, which brings out the most of its tender taste. Each fillet of Fa La La Baked Salmon just looks like it belongs on the holiday table, and it tastes so, so good! You won't be waiting around for the holidays to make it again!
Ingredients
- 6 (6-ounce) wild salmon fillets skin on or off
- salt to taste
- 1/2 cup plus 2 tablespoons Thai sweet chili sauce divided
- 2-3 tablespoons green onions finely chopped
Directions
- In a 9x13-inch baking dish, add the salmon in a single layer.
- Sprinkle each fillet with the salt and top with 1 tablespoon each of the Thai sweet chili sauce. Make sure all of the fish on all sides is coated with the sauce.
- Cover the baking dish and allow the fish to marinate in the fridge for at least 2 hours and up to 24 hours. The longer you allow it to marinate, the better the flavor.
- Place an oven rack about 5-6-inches from the heat source.
- Preheat the oven broiler on high.
- Line a large baking sheet with foil or a silicone mat and spray it with cooking spray.
- Place the salmon fillets on the prepared baking sheet, skin-side down if using fillets with skin.
- Coat the fish with the remaining marinade in the baking dish.
- Broil the salmon, rotating the baking sheet once, until the salmon is about 135 degrees F internally, about 8 minutes.
- Brush the tops of the fillets with 2 teaspoons each of the Thai chili sauce.
- Continue to broil the fish until cooked through at 145 degrees F and the top is caramelized, about 5 minutes.
- Serve hot with any extra sauce and the green onions.
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