by Angie McGowan
On nights when I’ve had a super busy day, and I haven’t thought to defrost anything, I almost always reach for salmon. It’s something that’s a staple in my freezer. I can defrost salmon really quick under running water in the Ziploc bag I stored it in, and it’s so very nutritious. You can make salmon so many ways, but tonight I wanted something really simple, but that had an Asian flare, so I reached for my jar of sweet chili sauce in the fridge, and some sweet teriyaki sauce to combine with it. I added a little lemon to brighten the glaze. And that was it – a sweet and slightly spicy glaze that was perfect even for my little guy.
I served this with the simple olive oil sauteed spinach shown and some healthier and economical yellow rice, a recipe I will be sharing soon!
Sweet Chili Glazed Salmon Recipe
Ingredients
- 4 salmon filets
- 3 tablespoons sweet chili sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 450 degrees. Combine sweet chili sauce, teriyaki sauce and lemon juice. Brush over salmon filets.
- Bake at 450 degrees until fish is firm and flaky, about 10 15 minutes.