This healthy Thai baked salmon with cilantro-chili sauce comes together in under 30 minutes for a quick, flavorful weeknight dinner.
Salmon is rich in omega-3 fatty acids and protein, making it a nutritious choice for simple meals. This version uses a vibrant, savory cilantro-chili sauce that adds bright, spicy flavor to tender baked salmon. The recipe is easy to make and often gets requests from family and friends for the method and sauce.
How to Make Cilantro-Chili Sauce
This sauce requires no cooking — just combine simple, fresh ingredients for a bright condiment that complements the fish. You can make it ahead and chill it or prepare it while the salmon bakes.
Sauce Ingredients Overview
- small onion (yellow, white or red)
- red bell pepper
- cilantro
- clove of garlic
- soy sauce
- lemon juice
- light-tasting oil (vegetable, canola or similar)
- honey
- sriracha or chili-garlic sauce
The sauce is flexible — finely chop the vegetables and herbs, mix with the liquids and seasonings, and taste-adjust to your preference. If serving children, use a milder amount of sriracha or omit it entirely.
Although this recipe bakes the salmon, you can grill or pan-fry fillets instead. The method you choose is less important than the bold cilantro-chili sauce, which is the star of the dish.
Steps Overview
To prepare the salmon, pat steaks or fillets dry, rub lightly with olive oil, and season with salt and pepper. Bake at 400°F (200°C) for about 10 minutes on the middle rack, then finish under the broiler for about 3 minutes if you like a slightly caramelized top.
Check doneness by inserting the tip of a knife or fork into the thickest part of the fish; when it is opaque and flakes easily, it’s ready. Cooking time will vary with thickness.
Serving Suggestions
Serve the salmon with steamed rice and sautéed or steamed vegetables like baby bok choy or broccoli for a balanced meal. Spoon the cilantro-chili sauce over each portion just before serving to retain its fresh flavor.
Storage Instructions
Refrigerate any leftover sauce in an airtight container for up to 4 days. Store leftover cooked salmon in the refrigerator for 3 to 4 days. Reheat gently to avoid drying the fish.
Enjoy!
More Easy Fish Recipes
- Baked Rainbow Trout
- Pistachio Crusted Salmon
- Pan Fried Rainbow Trout with Pineapple Salsa
- Baked Rainbow Trout Fillets with Roasted Broccoli
Thai Baked Salmon with Cilantro-Chili Sauce Recipe
Ingredients
For the Salmon:
- 2 salmon steaks or 1 salmon fillet (approximately 1 lb / 454 g)
- 1/2 teaspoon olive oil
- salt, to taste
- pepper, to taste
For the Cilantro-Chili Sauce:
- 1/2 small onion (yellow or red), finely chopped
- 1/4 red bell pepper, finely diced
- 1 tablespoon cilantro, finely chopped
- 1 medium clove garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon light-tasting oil
- 2 teaspoons honey
- 1 teaspoon sriracha (or chili-garlic sauce), adjust to taste
Instructions
For the Salmon:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- Pat the salmon steaks or fillet dry with paper towels.
- Rub the salmon with olive oil and season with salt and pepper.
- Bake on the middle rack for about 10 minutes, then place under the broiler for 2–3 minutes if desired, until the fish is opaque and flakes easily.
For the Cilantro-Chili Sauce:
- Combine all sauce ingredients in a small bowl and mix well. Chill if making ahead. Serve spooned over the cooked salmon.
Notes
- Cooking time will vary according to the thickness of the salmon. Adjust oven time as needed to reach desired doneness.