Slow Roasted Salmon With Sweet Chili Glaze And Scallions

Flaky salmon, sweet and spicy glaze, and a crunchy scallion topping – this slow-roasted salmon recipe is a match made in heaven! With a flavorful honey-brown sugar glaze and a pop of color from fresh scallions, this dish is sure to impress your dinner guests and satisfy your taste buds.

Ready Time

45 mins

Yields

4 servings

Ingredients

4 salmon fillets (6 ounces each)
2 tablespoons olive oil
1/4 cup honey
1/4 cup brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon grated ginger
1/4 teaspoon red pepper flakes
Salt and pepper, to taste
4 scallions, thinly sliced
Fresh cilantro leaves, for garnish (optional)

Instructions

Preheat oven to 300°F (150°C).

Line a large rimmed baking sheet with aluminum foil or parchment paper, and brush with 1 tablespoon of olive oil.

Place the salmon fillets on the prepared baking sheet, leaving about 1 inch of space between each fillet.

In a medium bowl, whisk together honey, brown sugar, apple cider vinegar, Dijon mustard, grated ginger, red pepper flakes, salt, and pepper until well combined.

Brush the sweet chili glaze all over the salmon fillets, making sure they’re fully coated.

Roast the salmon in the preheated oven for 20-25 minutes per pound, or until cooked through to your desired level of doneness.

While the salmon is roasting, prepare the scallions by placing them in a bowl of ice water to crisp up for about 10-15 minutes.

Drain and pat dry with paper towels.

Once the salmon is cooked, remove it from the oven and garnish with thinly sliced scallions.

If desired, add a few fresh cilantro leaves on top for extra flavor and color.

Serve immediately and enjoy!

Notes

For the sweet chili glaze, make sure to whisk all the ingredients together until they’re well combined, you don’t want any lumps in there. Also, don’t be shy with the glaze, really coat those salmon fillets so they’re fully covered.

Use a large rimmed baking sheet so the salmon fillets have enough space to roast evenly.

You don’t want them to be crowded, or they might not cook properly. When you’re preparing the scallions, make sure to pat them dry really well after you take them out of the ice water.

You don’t want any excess moisture affecting the texture of your dish.

Keep an eye on the salmon while it’s roasting, especially if you’re not sure what level of doneness you prefer. You can always cook it a bit longer if it’s not done to your liking.

This recipe makes 4 servings, so feel free to adjust the ingredient quantities if you’re serving a different number of people.

Just remember to adjust the cooking time if you’re using smaller or larger salmon fillets.