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Baked thai salmon in a casserole dish.

Baked Thai Salmon

5 from 1 vote
Created by Mariam Ezzeddine
Whether you're a fan of Thai cuisine or simply looking to add excitement to your salmon dishes, Thai Baked Salmon is a fantastic choice that brings the vibrant flavors of Thailand to your table.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
servings

Ingredients

  • 4 Salmon filets 8 oz each, center cut
  • ½ cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice fresh
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons peanuts roughly chopped
  • 2 tablespoons cilantro chopped
  • Lime wedges to serve

Instructions

  • Preheat the oven to 400 degrees F. Grease a baking dish with cooking spray and set it aside.
  • Pat dry the salmon filets with a kitchen towel and place them in the greased baking dish.
  • In a small bowl, combine sweet chili sauce, soy sauce, fish sauce, lime juice, ginger, and garlic. Mix well to make the sauce.
  • Pour the sauce over the salmon in the baking dish, ensuring it is evenly coated.
  • Bake the salmon in the preheated oven for 10-15 minutes or until the salmon is cooked and looks opaque.
  • Once cooked, transfer the salmon to a serving plate.
  • Top the salmon with red pepper, chopped peanuts, and cilantro.
  • Serve the salmon with lime wedges on the side.

Notes

  • Preheat the oven. Preheat your oven to the specified temperature in the recipe. This ensures that the salmon cooks evenly and retains its moisture. Don’t try to cook the fish while the oven preheats. 
  • Don't overcook. Salmon cooks relatively quickly, and overcooking can make it dry. The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). This usually takes around 12-15 minutes, depending on the thickness of the filets.
  • Rest before serving. Allow the salmon to rest for a few minutes after baking. This allows the juices to redistribute, keeping the fish moist.
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Nutrition

Calories: 346kcal | Carbohydrates: 18g | Protein: 37g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 1255mg | Potassium: 918mg | Fiber: 1g | Sugar: 16g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
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