Online Recipe Book

Salmon with Sweet Chili Glaze

2 servings
Prep info
5 min prep + 30 min marinade + 20 min bake
Prep time
35 minutes
Cook time
20 minutes
Time required
55 minutes
Oven preheat
Mains - Misc


  • 3 c cooked brown rice
  • For the salmon:
  • 2 T sweet chilli sauce (44g)
  • 1 T soy sauce (reduced sodium - 18g)
  • 1/2 T minced ginger (fresh)
  • 2 salmon fillets
  • For stir-fried vegetables:
  • 2 t oil
  • 1/2 T minced ginger (fresh)
  • 1/2 t minced garlic
  • 2 thinly sliced carrots
  • 1 sliced bell pepper
  • 75 g chopped sugar snap peas (trimmed)
  • 1/2 T soy sauce (reduced sodium)
  • 2 t rice wine (or dry sherry)
  • 1/2 t sesame oil


For the rice:

Cook the rice according to package directions. Keep warm.

For the salmon:

Line a rimmed baking sheet or grill pan with foil.  Grease or spray with nonstick spray.

Whisk 2 T sweet chili sauce, 1 T soy sauce, and 1/2 T ginger in a small bowl.  Place salmon fillets, skin side down, on prepared sheet.  Spoon chili sauce marinade over and let stand at room temperature for 30 minutes.

Preheat oven.  

Spoon any marinade remaining on baking sheet over the salmon fillets.  Bake salmon without turning until browned in spots and almost opaque in center, 15-20 minutes, depending on thickness of fillet.

Grill/broil for 2-3 minutes.

For the stir-fried veggies:

Heat 2tsp oil in wok or heavy large skillet over medium-high heat. 

Add carrots, bell pepper, and sugar snap peas and stir until crisp-tender, about 4 minutes. 

Add 1/2 Tbsp ginger and 1/2 tsp garlic; stir until aromatic, about 30 seconds. 

Add 1/2 Tbsp soy sauce and 2tsp rice wine; mix in.  Drizzle with sesame oil.

To serve:

Plate half the rice, one salmon fillet, and half the stir fried veggies on each plate. Serve.


SJ Note 31 March 2010: We had just the first part of this recipe tonight - the salmon in its marinade/glaze, ignoring the stir-fried vegetables section (we had broth dish instead).  This is so good!  Definitely a keeper!