Sweet Chili Salmon with Garlic Spinach topped with sweet chili glaze and served over a bed of garlicky spinach. It makes a flavorful dinner meal and it’s ready in minutes!
If you’re looking for an easy weeknight dinner meal with loads of flavor, this sweet chili salmon is your answer. It’s so quick to make, you’ll have an impressive without hardly any work.
The salmon is first seasoned with salt and pepper, brushed liberally with a simple 3-ingredient glaze, and then broiled just until cooked through. The fish comes out moist, tender, and deliciously sweet and spicy! Served with garlicky spinach, you have a complete meal the whole family will surely be asking for seconds!
Here are a few tips on how to make this Sweet Chili Salmon with Garlic Spinach:
- Do not overcook the fish! If the salmon fillet easily flakes with a fork, it’s overdone. Broil just until a thermometer inserted in the center reads 145 F.
- I used Heinz Chili sauce which is tangy and spicy but not sweet. If you’re going to substitute with a sweet chili sauce like Mae Ploy brand, omit the brown sugar.
- Garlic burns fast so add the cloves just when the butter begins to melt. By browning the garlic in WARM oil and not hot, we’re able to extract full flavor.
Sweet Chili Salmon with Garlic Spinach topped with sweet chili glaze and served over a bed of garlicky spinach. It makes a flavorful dinner meal and it's ready in minutes!
- 4 (4 ounces each) salmon fillet
- salt and pepper to taste
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 1/4 cup chili sauce
- 1 tablespoon olive oil
- 3 cloves garlic
- 4 cups fresh baby spinach
- salt to taste
- pepper, freshly ground
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Rinse and pat dry salmon fillets. Season with salt and pepper to taste.
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In a saucepan over medium heat, combine butter and brown sugar. Cook, stirring regularly until dissolved. Add chili sauce and cook for about 1 minute or until heated through. Remove from heat.
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Line a baking sheet with foil and spray with cooking spray. Arrange in a single layer on a lightly prepared baking sheet. Brush top and sides of salmon with sweet chili glaze until fully coated.
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Set oven to broil, making sure oven rack is about 5 to 6 inches down from the broiler. Broil fish for about 8 to 10 minutes or until top is caramelized and thermometer inserted in the center of fish reads 145 F. Remove from heat and serve hot with spinach.
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In a skillet over low heat, add olive oil and butter. When butter just begins to melt, add garlic and cook for about 30-45 seconds or until lightly browned.
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Increase heat to high, stirring regularly so garlic doesn't burn. Add spinach and toss for about 1 to 2 minutes or until just wilted. Season with salt and pepper to taste.
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