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- Salmon fillets - Sweet chili sauce - Soy sauce (low sodium) - Honey - Sesame oil - Fresh ginger The star of this meal is the salmon. It’s rich in omega-3 fatty acids, which are great for heart health. Using sweet chili sauce adds a nice sweet and spicy flavor. I like using low-sodium soy sauce to keep the dish lighter but still savory. Honey adds a touch of natural sweetness that balances the heat. Sesame oil gives the dish a nutty taste, while fresh ginger adds warmth and zest. - Red bell pepper - Zucchini - Red onion For veggies, I choose red bell pepper, zucchini, and red onion. The red bell pepper adds color and sweetness. Zucchini is mild and cooks quickly. Red onions bring a sharp taste that pairs well with the glaze. Together, they create a colorful and tasty mix that complements the salmon. - Olive oil - Salt and pepper - Sesame seeds - Chopped green onions I use olive oil to coat the vegetables. It helps them roast nicely and adds flavor. Salt and pepper are must-haves for seasoning. For a finishing touch, I sprinkle sesame seeds and chopped green onions on top of the salmon after cooking. This not only looks pretty but adds a nice crunch and fresh flavor. - Preheat your oven to 400°F (200°C). - Line a sheet pan with parchment paper. This helps with easy cleanup. - In a small bowl, mix together: - 1/4 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon honey - 2 teaspoons sesame oil - 1 teaspoon grated fresh ginger - Whisk until all ingredients blend well. - Place 4 salmon fillets in a shallow dish or bag. - Pour half of the marinade over the salmon. - Make sure the fillets get fully coated. - Let them marinate for 15-20 minutes. This adds great flavor. - In a separate bowl, toss: - 1 sliced red bell pepper - 1 sliced zucchini - 1 small red onion cut into wedges - Add 2 tablespoons of olive oil, salt, and pepper. Toss until veggies are well coated. - Arrange the veggies on one side of the sheet pan. - Remove the salmon from the marinade and place it on the empty side of the pan, skin-side down. - Brush the remaining marinade on top of the salmon. - Bake for 12-15 minutes. The salmon should flake easily when done. - When cooked, take the pan out of the oven. - Sprinkle sesame seeds and chopped green onions on top of the salmon. - Serve right away with rice or quinoa for a complete meal. For the best taste, marinate your salmon for 15 to 20 minutes. This time allows the fish to soak up the flavors of the sweet chili sauce and ginger. If you have more time, you can let it sit for up to an hour. This extra time can deepen the flavor. When balancing flavors, add a pinch of salt or a dash of lime juice. These small tweaks can brighten the dish. If you like heat, a sprinkle of red pepper flakes works wonders. Taste the marinade before using it. Adjust it to fit your preference. Cooking time can vary based on the thickness of your salmon fillets. Thicker pieces may need a few more minutes. Check the salmon at 12 minutes. If it’s not flaky, add 1-2 minutes. For thinner fillets, start checking at 10 minutes. Use a fork to test for doneness. If the fish flakes easily, it’s done. This ensures a perfect cook every time. To make cleanup simple, line your sheet pan with parchment paper. This prevents sticking and makes it easy to lift off the salmon and veggies. After cooking, let the pan cool for a few minutes. Then, scrape off any bits stuck to the pan. Wash the pan with warm, soapy water for quick cleaning. If you soak it for a bit, it will come clean faster. Use this method to keep your kitchen neat and tidy after cooking this tasty dish. {{image_2}} You can swap out the veggies for a fun twist. Try broccoli for a crunchy bite. Snap peas add freshness. Carrots bring a sweet note. You can also use asparagus for a classy touch. Just remember to cut them into even pieces for even cooking. If you want to change the flavor, use teriyaki sauce instead. It gives a sweet and savory taste. For a spicy kick, try sriracha mixed with honey. A lemon garlic sauce can add brightness. These choices keep your meal exciting and new. Salmon isn’t the only fish you can use. Try trout for a milder flavor. Chicken breast works well if you prefer poultry. Tofu is a great plant-based option, soaking up flavors nicely. Just adjust the cooking time to ensure it cooks through. Keep your leftover salmon in the fridge. Place it in an airtight container. This helps keep it fresh. Try to eat leftovers within three days for the best taste. If you want to store veggies, keep them separate. They can lose their crunch if stored together. Reheat salmon gently to avoid drying it out. The best methods are: - Oven: Preheat the oven to 300°F (150°C). Place salmon on a baking sheet and cover it with foil. Heat for about 10-15 minutes. - Microwave: Use a microwave-safe dish. Heat in 30-second bursts to avoid overcooking. You can freeze both uncooked and cooked salmon. If freezing uncooked salmon, wrap it tightly in plastic wrap. Then place it in a freezer bag. This keeps it fresh for up to three months. For cooked salmon, wait until it cools. Then wrap it well and freeze. Frozen cooked salmon can last for up to two months. Thaw it in the fridge before reheating. For the best flavor, I recommend marinating the salmon for 15 to 20 minutes. This time allows the sweet chili sauce, soy sauce, and ginger to soak into the fish. If you marinate too long, the fish may become mushy. Keep it short for the best taste! Yes, you can use frozen salmon! Just thaw the fillets in the fridge overnight or submerge them in cold water for quicker thawing. Once thawed, pat them dry and follow the recipe as usual. Remember to check for any ice crystals before marinating. You can serve this dish with many sides. Some great options include: - Steamed rice - Quinoa - Roasted vegetables - A fresh green salad - Sautéed greens like spinach These sides will complement the flavors of the salmon perfectly. To check if the salmon is done, look for a few signs: - The salmon should change from bright pink to a pale pink. - It should flake easily when you press it with a fork. - You can also use a food thermometer; the internal temperature should reach 145°F (63°C). This blog post covered how to make sheet pan sweet chili glazed salmon. You learned about ingredients, step-by-step instructions, and tips for the best flavor. You also explored variations and storage information. In conclusion, this dish is easy and tasty. It’s great for busy days or family meals. Try new veggies or sauces to keep it fresh. Enjoy your delicious creation!

Sheet Pan Sweet Chili Glazed Salmon

Savor the flavors with this delicious Sheet Pan Sweet Chili Glazed Salmon recipe! In just 35 minutes, you can whip up a healthy and vibrant meal featuring tender salmon and fresh veggies, all coated in a mouthwatering sweet chili glaze. Perfect for busy weeknights, this dish is both easy and impressive. Click to explore the full recipe and treat yourself tonight! #SheetPanRecipes #HealthyEating #SalmonRecipe #QuickDinnerIdeas
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Ingredients
  

4 salmon fillets

1/4 cup sweet chili sauce

2 tablespoons soy sauce (low sodium)

1 tablespoon honey

2 teaspoons sesame oil

1 teaspoon grated fresh ginger

1 red bell pepper, sliced

1 zucchini, sliced

1 small red onion, cut into wedges

2 tablespoons olive oil

Salt and pepper to taste

Sesame seeds and chopped green onions for garnish

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    Prepare Marinade: In a small bowl, whisk together the sweet chili sauce, soy sauce, honey, sesame oil, and grated ginger until fully combined.

      Marinate Salmon: Place the salmon fillets in a shallow dish or a resealable bag. Pour half of the marinade over the fillets, making sure they are well-coated. Allow to marinate for 15-20 minutes while you prepare the vegetables.

        Toss Vegetables: In a separate bowl, toss the sliced red bell pepper, zucchini, and red onion with olive oil, salt, and pepper until well coated. Arrange the vegetables evenly on one side of the sheet pan.

          Add Salmon: Remove the salmon from the marinade and place it on the opposite side of the sheet pan, skin-side down. Brush the remaining marinade over the top of the salmon fillets.

            Bake: Place the sheet pan in the oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.

              Garnish and Serve: Once cooked, remove the sheet pan from the oven and sprinkle the salmon with sesame seeds and chopped green onions for a burst of flavor and color. Serve immediately with rice or quinoa if desired.

                Prep Time, Total Time, Servings: 20 mins | 35 mins | Serves 4