This sweet and savory salmon recipe has converted so many of my clients into salmon LOVERS. The Thai chili butter sauce is what makes this a real winner with adults and kiddos alike!
I recommend serving this salmon with rice and sautéed green beans or edamame. This would also be a great salmon recipe to use for any bowl or salad.
Ingredients
- Cooking spray
- 1 large can of pineapple rings or rings from 1 fresh pineapple (I like to just keep the canned pineapple around for ease, pineapple chunks would also work here)
- Large salmon fillet (about 2-3 lbs)
- Salt + pepper
- 3T melted butter
- 3T sweet chili sauce
- 2T freshly chopped cilantro
- 3 cloves garlic, minced
- 2 tsp freshly grated ginger
- 2 tsp toasted sesame oil
- 1/2 tsp crushed red pepper flakes
- Garnish: Toasted sesame seeds, Sliced green onions, Lime wedges
Directions
- Preheat oven to 350°F.
- Line a large rimmed baking sheet with foil and spray with cooking spray. In the center of the foil, lay pineapple slices in an even layer.
- Season both sides of the salmon with salt and pepper and place on top of pineapple slices.
- In a small bowl, whisk together butter, chili sauce, cilantro, garlic, ginger, sesame oil, and red pepper flakes. Brush all over salmon fillet.
- Bake until the salmon is cooked through, about 25 minutes depending on how thick your filet is. (Note: A safe internal temp for seafood is 135°F, but if you cook it until it is about 130-132°F and let it sit on the counter for a couple minutes, it will finish cooking! This is called ‘carryover’ cooking and can help prevent getting tough or dry fish.)
- Garnish with sesame seeds and green onions and serve with lime wedges. Enjoy!
Looking to turn that salmon into an incredible salad? Start here: How to Build A Better Salad
In Good Health,
