Thai-spiced baked salmon
This quick and easy baked salmon is light and healthy but also super tasty. The fresh and fragrant Thai-inspired marinade permeates the salmon with the flavors of lime, ginger, chili and cilantro. It’s not overly spicy, with a nice subtle heat from dried chili flakes and a warm bite from fresh ginger.
To enhance the flavors of this dish, we use most of the mixture to marinate the salmon first, to allow the hot, sour, salty, sweet flavors to soak into the fish before cooking. And then once it’s baked we drizzle the reserved mixture over the salmon to add that extra oomph of flavor just before serving. This marinade could also be used for other types of fish, such as snapper or cod, or for shrimp, scallops, or chicken.
We served this Thai-spiced baked salmon alongside stir-fried rice noodles with green beans, carrots and scallions. You could also serve it with cooked rice and stir-fried veggies on the side, or with an Asian-style noodle or rice salad.
2 teaspoons fish sauce
2 teaspoons soy sauce
½ teaspoon toasted sesame oil
1 teaspoon brown sugar
½ teaspoon dried chili flakes
1 tablespoon finely chopped cilantro (fresh coriander)
1 teaspoon finely grated ginger
1 clove garlic — minced
2 x 6 oz (170g) uncooked salmon fillets
1 scallion, green parts only — thinly sliced