Servings4
Ingredients
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Instructions
- Heat the oven to 200°C (400°F). Pat the salmon dry and season it lightly.
- Stir together sweet chili, soy and lime and spread it over the fish. Arrange the vegetables from the ingredient list around the salmon, adding a splash of water or stock if the tray looks dry.
- Bake until the thickest part is just cooked and flakes with gentle pressure, usually 12–18 minutes for fillets. Start firm vegetables earlier if needed.
- Rest for 2 minutes, finish with fresh herbs or citrus if listed, and serve with steamed rice and quick cucumber pickles.
Kitchen note: Add lemon or fresh herbs just before serving to keep the flavours bright.
Why you'll like this recipe
- Sweet chili, soy and lime gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: steamed rice and quick cucumber pickles.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Start checking the salmon near the earliest suggested time; a thinner fillet may finish several minutes sooner.
- If the vegetables need longer than the fish, give them a head start on the tray.
- Add delicate herbs and fresh citrus at the end so their flavour stays bright.
What to serve with it
Serve with steamed rice and quick cucumber pickles. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.