Ginger Garlic Chili Salmon
This vibrant dish balances fiery chili heat with the warm, aromatic punch of fresh ginger and garlic, all caramelized into a glossy glaze that clings to tender salmon fillets. The marinade—brightened with rice vinegar and brown sugar—creates a sticky, slightly sweet crust that contrasts beautifully with the flaky fish, while a sprinkle of green onions adds a fresh, herbal finish. It’s a weeknight dinner that feels indulgent, with layers of spice, umami, and brightness that make it impossible to resist. Worth the minimal prep, this recipe delivers restaurant-worthy flavor with minimal effort.
Ingredients
- salmon2.0 fillet
- ginger1.0 Tbs
- garlic2.0 cloves
- brown sugar2.0 Tbs
- rice vinegar0.25 cup
- chili sauce1.0 tsp
- soy sauce1.0 tsp
- water0.25 cup
- green onions2.0 stalks
- salt and pepper2.0 servings
Nutrition
Directions
- 1
Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
- 2
Peel and mince the ginger and garlic cloves.
- 3
Thinly slice the green onions, separating white and green parts.
- 4
In a small bowl, whisk together brown sugar, rice vinegar, chili sauce, soy sauce, and water until the sugar dissolves.
- 5
Heat a non-stick skillet over medium-high heat and add a drizzle of oil. Place the salmon skin-side down and cook for 4 minutes until the skin is crispy.
- 6
Flip the salmon and add the ginger, garlic, and white parts of the green onions to the pan. Cook for 1 minute until fragrant.
- 7
Pour the sauce mixture into the skillet around the salmon. Reduce heat to medium and simmer for 3-4 minutes, basting the salmon occasionally, until the fish is cooked through and the sauce thickens slightly.
- 8
Sprinkle the green onion tops over the salmon and serve immediately with the sauce spooned on top.
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