Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon Sriracha (adjust based on heat preference)
- 1 tablespoon honey
- 1 teaspoon lime juice
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Sliced green onions and sesame seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Pat the salmon fillets dry with a paper towel. This step is crucial because removing excess moisture ensures the sauce sticks properly and the fish roasts rather than steams. Season the fillets lightly with salt and pepper.
- In a small mixing bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, lime juice, and minced garlic until smooth. Taste the sauce; if you want more kick, add another teaspoon of Sriracha. Place the salmon fillets on the prepared baking sheet and generously spoon the sauce over each piece, spreading it evenly to cover the tops and sides.
- Slide the baking sheet into the center rack of the oven. Bake for 12 to 15 minutes, depending on the thickness of your fillets. For a beautiful caramelized finish, turn the broiler on for the last 2 minutes of cooking. Watch closely to prevent burning. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Remove the salmon from the oven and let it rest for 2 minutes. Transfer the fillets to plates or a serving platter. Garnish generously with sliced green onions and a sprinkle of sesame seeds. Serve immediately while the sauce is warm and bubbly.
- Cook Time: 25 minutes