Description

Active Time: 5 min.

Total Time: 20 min.

Servings: 4

This salmon truly rivals any you’d order at a restaurant.  The balanced flavors of sweet chili maple, spicy Gochujang & tangy vinegar are perfection.

Plus, baking the salmon makes this dish so simple to prepare & leaves you with virtually zero clean up. It’s a win win!

Ingredients:
1 pound Salmon – whole center cut or portion into 4 filets if you wish

Sauce:

1/4 cup sweet chili sauce
2 tablespoons soy or shoyu sauce
1 tablespoon rice vinegar (unseasoned)
4 garlic cloves, grated or minced
1 tablespoon fresh ginger, grated or minced
1 tablespoon maple syrup (can use honey)
1 +/- tablespoon Gochujang (if not huge on spice, start with 1-2 teaspoons, I personally like 2 tablespoons).

Scallions/green onions sliced, for garnish (optional)

Roadmap:

1. Preheat oven to 425°F & line a baking sheet with parchment paper or foil for easy cleanup.
2. In a small bowl, mix together sauce ingredients.
3. Place the salmon, skin side down, on the baking sheet and pour 1/3 of the sauce over the fish. Use your fingers or a brush to cover the surface with sauce.
4. Set the sauce aside to glaze later.
5. Bake salmon for 10 minutes.  Remove from oven and brush half of the remaining sauce over the filet/s. Save the remaining sauce for drizzling over finished salmon.
6. Return fish to the oven and bake for 2-4 more minutes, until it easily flakes & is cooked through.  Watch salmon closely – DO NOT over cook.
7. After removing from oven, brush remaining sauce over salmon & sprinkle green onions if you wish.

I call this one pound of amazing salmon four servings, but in all reality, it’s so good, 2 hungry bellies will happily polish it off. It’s that darn good!