Welcome back to QCK!
Today’s recipe is one that I’ve been working on for some time now and I’m so excited to finally share! It’s a super yummy, easier than it looks salmon recipe. I love this recipe for an easy, healthy lunch or dinner served with a side of rice and honey garlic snap peas. It’s just one of those dishes that fits perfectly into your usual recipe rotation.
When it comes to salmon, you either really like it, or you really don’t. It has a very distinct flavor, unique from most other fish, I actually don’t know how to describe it. But anyways, I like salmon when it’s made well with lots of bold flavor, like my Pan Seared Salmon + Summer Salad. This recipe fits into the bold flavors category as well.
I make my own sweet chili sauce with both hot and mild red peppers, lots of garlic, honey, and fermented chili paste. I add a spoon full of Miso (fermented soy bean paste) to the sauce to add a salty, umami flavor. Once the salmon is in the oven, the sauce begins to caramelize and bring out the natural sugars in the peppers.
Substitutions and Add Ons
- Honey can be swapped for sugar or brown sugar.
- Sweet Chili Sauce can be homemade or store-bought.
- Fermented Chili Paste can be substituted for red pepper flakes.
- Salmon can be substituted for shrimp, scallops, tuna, chicken.
- You can also add additional hot peppers to the sauce, soy sauce, lime juice.
|Prep: 15 Min||Cook: 30 Min||Category: Seafood, Main Dish||Servings: 2|
- 2 Salmon Steaks
- 2 Red Chili Peppers, stems and seeds removed, roughly chopped
- 1 Red Bell Pepper, stem and seeds removed, roughly chopped
- 2 Cloves Garlic, peeled and roughly chopped
- 1 Tbsp Gochujang (fermented chili paste)
- 2 Tbsp White Miso
- 1/2 C Water
- 2 Tbsp Honey
- 2 tsp Corn Starch
- 2 Tbsp Water
- 1 Tbsp Sesame Seeds
- Salt and Pepper to taste
- In a blender, combine peppers, garlic, gochujang, miso and 1/2 C Water until well puréed.
- Pour mixture into a small saucepan over medium-high heat and bring to a rapid boil.
- Stir in honey and continue to boil until sauce begins to thicken, about 5 minutes.
- In a small bowl, mix corn starch and 2 Tbsp of water to make a slurry.
- Pour the slurry into the sauce pan while whisking constantly.
- Bring back up to a boil for one more minute, then remove from heat and season to taste.
- Set aside to cool to at least room temperature.
- When you’re ready to cook the salmon, preheat the oven to 400°F and line a sheet tray with parchment paper.
- Place the two salmon steaks on the parchment and brush with a generous layer of sauce.
- Place the salmon in the oven and bake 15-20 minutes, until cooked all the way through.
- Every 5-7 minutes, remove the salmon from the oven and brush another layer of sauce on top.
- During the last 5 minutes of cooking, sprinkle sesame seeds on top of the salmon.
- Remove from oven and cool for 5 minutes before serving.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!