This Asian-inspired salmon is the perfect weekday dinner.
Featuring a deliciously sticky sweet chilli glaze, this succulent salmon recipe is heavy on flavour and light on calories. The whole meal, including a side of fluffy basmati rice and crunchy tenderstem broccoli, comes in under 500 calories – perfect for days you’re after something satisfying and super macro-friendly.
It’s a great healthy dish that tastes indulgent and delivers plenty of protein along with important omega-3s. Plus, it’s a really simple one to keep on standby for impressing friends and family, or you can keep the extra portion for your lunch the next day. I can’t get enough of it.
- What is glazed salmon?
- Why you’ll love this recipe
- Can you meal prep sweet chilli glazed salmon?
- How to reheat sweet chilli glazed salmon
- Variations and add-ins
- Equipment needed
- Sweet chilli glazed salmon recipe
- FAQs
What is glazed salmon?
Glazed salmon is a super-easy meal of succulent salmon fillet marinaded in a sticky, sweet and savoury blend of ingredients. In the case of this recipe, ginger, garlic, soy sauce, oyster sauce and sweet chilli sauce.
Why you’ll love this recipe
It’s sweet, packed with nutrients, and so simple to make. Plus, it's versatile, so you can switch the recipe up with additions to the marinade and sides.
Can you meal prep sweet chilli glazed salmon?
Definitely. This dish is quick to make and reheats easily, making it perfect for meal prep.
How to reheat sweet chilli glazed salmon
Microwave: cover with cling film and heat for 3-4 minutes.
Oven: preheat to 150C and heat for 15 minutes.
Variations and add-ins
Add more veg: bell peppers or asparagus add colour.
Go teriyaki: Swap sweet chilli sauce for teriyaki.
Add crunch: Top with crushed peanuts or chopped cashews for texture.
Equipment needed
- Tablespoon
- Kitchen knife
- Baking tray
- Bowl
Sweet chilli glazed salmon recipe
Servings: Serves 2
Prep time: 30 minutes (including marination)
Cook time: 10 minutes
Ingredients
- 2salmon fillets (skinless)
- 1 tsp. fresh ginger
- 1 garlic clove
- 1tbsp. soy sauce
- 2tbsp. oyster sauce
- 2tbsp. sweet chilli sauce
- 100g basmati rice
- 100g tenderstem broccoli
- Couple spring onions
- Sprinkle sesame seeds
Instructions
First, make your marinade by combining the fresh ginger, garlic, soy sauce, oyster sauce, and sweet chilli into a bowl and stirring well to combine.
Add the salmon fillets to the marinade and turn them over and over to coat fully. Then cover the bowl with the salmon still inside and leave to marinate for 30 minutes. If you don’t have time for this you can skip, but the extra taste will be worth it if you can spare half an hour!
While waiting for the salmon to marinate, preheat your grill to 200°C.
Once marinated, place the salmon fillets on a lined baking tray and pour any excess marinade on top of them.
Grill for 7-10 minutes until the top of the salmon is glazed and caramelised.
Remove and serve immediately with basmati rice and steamed tenderstem broccoli. Garnish with chopped spring onions and sesame seeds.
| calories 483 kcal |
| totalFat 16g |
| totalCarbohydrates 54g |
| protein 29g |
FAQs
Can I make this in advance?
You can. Marinate the salmon and store it in the fridge until you’re ready to cook.
How should I store leftovers?
Keep any leftovers in an airtight containers in the fridge for three to four days.
Can I freeze it?
Yes, the dish freezes well for up to two months.
Can I air fry this dish?
Absolutely! The air fryer is a great alternative to the grill if you want to speed up the cooking time.
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