Best Sweet Chili Salmon With Blackberries Recipes

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

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

Salmon With Crushed Blackberries and Seaweed image

Provided by Sean Sherman

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 cups fresh blackberries
Coarse sea salt
4 (5- to 6-ounce) skin-on salmon fillets, preferably wild-caught sockeye salmon
3 tablespoons sunflower oil, plus more as needed
2 to 3 tablespoons dried wakame seaweed
Fresh chive stems, for garnish

Steps:

In a medium bowl, crush half the blackberries using the back of a fork. Add the remaining whole blackberries, stir to coat and season to taste with salt; set aside.
Pat salmon fillets dry with a paper towel. Season with salt on both sides.
Heat a large, heavy sauté pan or cast-iron skillet over high. When the pan is hot, add 3 tablespoons oil and carefully swirl it around to coat the bottom of the pan. When the oil begins to shimmer, working in batches if necessary, place the fillets in the pan, flesh-side down, and sear until the salmon picks up some color and releases easily from the pan, 1 to 2 minutes. Flip the fish, reduce the heat to medium and continue cooking until cooked through, about 2 minutes more, depending on the thickness of the salmon.
Transfer the fillets from the pan to a warm plate and tent with foil until all fillets are cooked, making sure to get any of the salmon skin that may stick to the pan. (If you're cooking your fillets in multiple batches, you'll want to add 2 to 3 tablespoons of oil to the skillet before pan-searing the second batch.)
Divide the salmon among plates, serving it skin-side up. Top with the blackberries, then garnish each plate with the seaweed and a few chive stems.