1 pounds sockeye Salmon wild caught
sesame seeds for garnish optional
green onions sliced, for garnish (optional)
For Sauce:
1/4 cup sweet chili sauce
2 tablespoons soy sauce I use low sodium, see note
1 tablespoon rice vinegar
4 gloves garlic minced
1 tablespoon grated ginger root
1 tablespoon honey
1 tablespoon chili garlic sauce*


1.Preheat oven to 425°F, prepare a baking sheet by covering it with foil for easy cleanup.
2.Whisk together ingredients for sauce. Place the salmon on the baking sheet and pour 1/3 of the sauce over the fish. Use a brush to cover the surface with sauce, reserve the remaining sauce for later (don't contaminate it with anything that touches the fish). If using low sodium soy sauce, season fish lightly with salt.
3.Bake salmon for 10 minutes. Remove from oven and pour half of the remaining sauce over the filet and again brush it over the surface of the salmon. Save the remaining sauce for drizzling over finished salmon.
4.Return fish to the oven and bake for 2-5 more minutes, until fish is cooked through. Salmon is done when it flakes easily with a fork and has an internal temperature of 145 degrees.
5.Remove from oven. Pour remaining sauce over salmon. Garnish with sesame seeds and green onions if desired.

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