Sweet yet spicy and ridiculously easy, this gluten-free Thai Chili Salmon is sure to become a weeknight dinner staple in your household!
This delicious thai chili salmon recipe is brought to you by: happy accidents.
Honestly, I think I should start cooking in a hurry more often because every time I do, some kind of magic happens.
And magic is the only way to explain it. Because, you guys, I will be the first to admit that I have more than my fair share of kitchen fails – most of my successful recipes come from lots of trial and error, with a heavy emphasis on the error part. If you want proof, just ask my husband about the great falafel fail of 2013 or the soda scones or that time I literally cried over spiced maple nut butter. #reallife.
But when I’m NOT cooking a well-thought out and planned meal and have literally 30 seconds to slap something together willy-nilly? It’s almost always a home-run. As evidenced by my spicy chipotle chicken marinade, kimchi huevos rancheros, mocha overnight oatmeal, and, maybe the best yet…
Thai Chili Salmon ↓↓
Perhaps I should stop making planned meals altogether 😉
(If you know me, I’m sure you’re laughing hysterically. If there’s one thing in this world I love, it’s a good plan.)
What makes this this salmon so great?
For starters, it is PACKED with flavor. P-A-C-K-E-D. It’s sweet, it’s spicy, and it even has the perfect hint of citrusy tang. When you think of a flavor-packed dinner I’m sure you’re thinking more along the lines of a juicy hamburger or steak, a pizza, tacos …..just about anything but salmon. I’d usually agree, but I promise that allllllllll of that is about to change after one bite of this salmon.
Clear a spot in your “top 5 most flavor-packed meals” list, preferably towards the top, because this tender, flaky, salmon is about to insert herself in there, whether you like it or not.
(Shoutouts and thanks to my flava flav homies: thai curry paste, chili powder, smoked paprika, fresh lime juice and zest, fresh ginger, honey ((♥)), and garlic).
The other great thing about this thai chili salmon? This recipe is SUPER quick. No marinating required (!!!) and from start to finish, it takes no more than 20 minutes to make. 20!!!!… and you thought 30 minute meals were heaven sent. 😉
All that’s required is a little sauce preparation and a little baking time (with a 30-second baste sprinkled in there).
I know you’re thinking: sauce preparation? **grooooan** but, unlike a lot of other glazed salmon recipes, there is no stovetop reduction required. Woot! (and high-fives for less dishes and less clean-up, too!). All you have to do to make the sauce is mix all of the ingredients together in a small microwave-safe bowl, nuke it for a minute or so to thicken it up, and then glaze the salmon. Total sauce prep time: 5 minutes… and maybe even less. Piece-a-cake.
Seriously you guys, this recipe is SO YUM, and I want you to try it oh so badly, that I am thiiiiiiiis close to inviting you all over to a dinner party at my humble abode and serving nothing but filet upon filet upon filet of Thai Chili Salmon. Simply because you have GOT to try it, and I will go to any lengths to make that happen.
Speaking of dinner parties, are you having one soon? Want to impress your date/in-laws/besties? MAKE THIS SALMON.
Hostess with the mostess bonus: it’s so quick and easy you’ll have tons of time for gabbing and entertaining all while whipping up an absolutely jaw-dropping, succulent meal. Martha Stewart ain’t got NOTHING on that.
A nutritious meal that will allow you to keep rocking those skinny jeans, is insanely tasty, AND takes practically no time at all?
***PINCH*** No, you’re not dreaming 🙂
- 2 4 oz. salmon fillets
- 2 Tablespoons honey
- 1 clove garlic, finely minced
- 1 teaspoon red curry paste
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- Juice of 1 large lime (about 2 Tablespoons)
- ¼ teaspoon lime zest
- ½ teaspoon freshly grated ginger
- ¼ teaspoon cornstarch
- cilantro, for garnish
- Preheat oven to 400 degrees.
- Place salmon in an oven-safe glass dish.
- In a small bowl, whisk together honey, minced garlic, red curry paste, chili powder, smoked paprika, lime juice, lime zest, and grated ginger.
- Microwave the marinade for 30 seconds, remove and stir, microwave for another 30 seconds, remove and stir, and then microwave one final time for 30 seconds.
- Add the cornstarch to the sauce and stir until cornstarch is full incorporated. Allow the sauce to sit and thicken for 1-2 minutes.
- Using ½ of the sauce, baste the 2 salmon fillets, setting the other ½ of the sauce aside.
- Bake the salmon for 7-8 minutes. Remove from the oven and using ½ of the remaining sauce (1/4 of total amount of sauce) baste both of the salmon fillets once more. Return the salmon to the oven and bake for another 5 minutes.
- Remove the salmon from the oven and turn the broiler on high. Baste the salmon fillets one more time using all of the remaining sauce. Broil the fillets for 1-2 minutes.
- Remove from oven and serve immediately