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Baked Teriyaki sweet chili Salmon

28 Minutes

6 Servings


Teriyaki sweet chili sauce baked until caramelized on top and juicy on the inside. The best recipe for salmon ever! It's a beautiful mix of sweet and gentle spice, which is ideal for children. And anybody who's a picky person for their sauces. This common fatty fish is filled with nutrients and may minimize risk factors for a variety of diseases. It is also delicious, flexible and readily available. Salmon is one of the best sources of long-chain omega-3 fatty acids EPA and DHA. The 3.5-ounce (100-gram) portion of farmed salmon contains 2.3 grams of long-chain omega-3 fatty acids, while the same amount of wild salmon contains 2.6 grams of fatty acids.

Baked Teriyaki sweet chili  Salmon


  1. Make Teriyaki chilli sauce.

  2. Add salmon in a single layer on a large baking sheet. Sprinkle with a pinch of salt and finish with 1 tbsp of cane sugar and Teriyaki sauce with chilli peppers—brush or coat the fish with sauce uniformly on the top, bottom and sides. Cover and let marinate in the refrigerator for at least 2 hours or overnight (up to 24 hours).

  3. Turn the oven broiler to High and put the top oven rack 5"-6" below the heat source. Line large baking sheet, spray with avocado oil and put salmon fillets on the side of the skin (if any). Coat with the remaining marinade of the dish (if any).

  4. Broil for 8 minutes rotates the baking sheet once. Remove from the oven and brush each fillet with 2 tsp of Teriyaki chilli sauce. Return to the oven and cook for another 5 minutes or until the salmon has caramelized.

  5. Serve hot with asparagus, extra sauce (if desired), brown rice, or quinoa + any salad.


Store: Refrigerate in an airtight jar for up to 3 days.

Reheating: If you intend to reheat it, try not to overheat it. It's going to dry out fast. For a minute, try the microwave.

For Maximum Flavour: marinate for 24 hours will give you an excellent taste! Since there's no citrus in the sauce, it won't cook the fish. A sprinkle of lime juice on your salmon right before eating will add more burst of flavour.


  • 6 x 6 oz wild salmon fillets skin on/off

  • Pinch of sea salt

  • 1/2 cup + 2 tbsp Teriyaki sauce 

  • 2 tbsp of cane sugar

  • 1 chili pepper (chopped)

  • 2 - 3 tbsp green onions finely chopped

  • Cooking spray Avacodo oil

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