Best Chili Marinated Salmon Recipes

Broiled Salmon with Thai Sweet Chili Glaze image

Provided by Jennifer Segal, inspired by Bon Appétit

Categories Dinner

Time 30m

Yield 4

Number Of Ingredients 5

1½ pounds (or four 6-ounce pieces) salmon, skin on or off
6 tablespoons Thai Sweet Chili Sauce (best quality, such as Mae Ploy or Thai Kitchen)
3 tablespoons soy sauce (use gluten-free if needed)
1 tablespoon peeled and finely grated fresh ginger
2 scallions, green parts only, finely sliced

Steps:

Set the oven rack 5-6 inches from the top and preheat the broiler.
Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon ¼ cup of the marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in refrigerator.
Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer the salmon fillets to the prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy -- you don't want it to pool too much on the baking sheet because it will burn in the oven. Broil the salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with scallions and serve.

Nutrition Facts : Calories 391, Fat 23g, Carbohydrate 7g, Protein 37g, SaturatedFat 5g, Sugar 3g, Fiber 2g, Sodium 1108mg, Cholesterol 94mg

Chili-Marinated Salmon image

Provided by Molly O'Neill

Time 3h

Yield Four servings

Number Of Ingredients 24

1 cup stemmed parsley
6 Serrano chilies, seeded and chopped
1 clove garlic, chopped
1/4 cup olive oil
4 6-ounce pieces of salmon fillet
1/2 teaspoon salt
1 red bell pepper, diced small
2 teaspoons olive oil
3 shallots, chopped
1 clove garlic, minced
1/2 Serrano chili, seeded and chopped
1 1/4 cups low-salt chicken broth
1/2 10-ounce package frozen corn, defrosted
1 1/4 cups cooked black beans
1 1/2 tablespoons arrowroot, dissolved in 1 tablespoon water
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon olive oil
1 small onion, finely chopped
1 clove garlic, minced
2 fresh tomatillos, husked, rinsed and coarsely chopped
1/2 cup cilantro leaves
1/2 large ripe avocado, peeled and pitted
1 teaspoon fresh lime juice
Salt and freshly ground pepper to taste

Steps:

To make the salmon, puree the parsley, chili, garlic and oil in a food processor. Season the salmon with salt and rub with the puree. Cover and refrigerate at least 2 hours.
To make the corn, heat oil in a saucepan over medium heat, add shallots, garlic and chili and saute until soft, about 3 minutes. Add broth and corn, turn heat to high and cook 5 minutes, stirring occasionally. Stir in beans and arrowroot and simmer 2 to 3 minutes until thickened. Stir in salt and set aside.
To make the salsa, heat 2 teaspoons oil in a medium skillet, add onion and garlic and saute until soft, about 5 minutes. Cool. Place in a food processor with the tomatillos and puree.
Preheat oven to 350 degrees. If desired, place the salmon in a hot smoker for 15 minutes. Place the salmon, smoked or plain, on a baking sheet and roast until just cooked through, about 15 to 20 minutes.
Place 1 piece of salmon on each plate; spoon some corn mixture and some salsa beside each piece. Garnish with red pepper and serve.

3-Ingredient Chili-glazed Salmon Recipe by Tasty image

Provided by Alvin Zhou

Categories Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 3

Steps:

Preheat oven to 400°F (200˚C).
In a bowl, mix together the salmon, chili sauce, and the scallions.
Place the fillets on a baking tray lined with parchment paper. Spoon any leftover sauce on top of the salmon.
Bake for 12-15 minutes, until the salmon is cooked but still tender.
Enjoy!

Nutrition Facts : Calories 107 calories, Carbohydrate 6 grams, Fat 4 grams, Fiber 0 grams, Protein 7 grams, Sugar 5 grams