Meatless Friday: Sweet and Spicy Salmon

For Meatless Friday, Barb Szyszkiewicz cooks up an easy glazed salmon dish. Download our printable recipe card!

Baked salmon is one of the simplest fish dishes out there. Often, I'll just use Jeff Young's recipe, shared here on CatholicMom.com. But it's very easy to add a glaze for a little variety. My family loved this 5-ingredient glaze on salmon. You can use individual fillets rather than one large piece: just be careful about reducing the cook time so the fish doesn't dry out.

Sweet and Spicy Salmon

Makes 4 servings

1 1/4-lb salmon fillet
2 TBSP olive oil
Juice of 1 lemon
2 TBSP low-sodium soy sauce or coconut aminos
3 TBSP Thai sweet chili sauce
1 tsp sesame oil
1 TBSP sesame seeds

Preheat oven to 375°F and cover a baking sheet with foil or parchment. Brush with oil.

Place salmon on baking sheet.

Mix lemon juice, soy sauce, chili sauce, and sesame oil. Spoon evenly over salmon.

Bake 15 to 20 minutes or until done (see note). Sprinkle with sesame seeds before serving.

Note: How do you know when the salmon is done? A general rule of thumb is to bake salmon for 4 to 6 minutes per 1/2-inch thickness. Salmon is done as soon as it begins to flake, and you can easily test the doneness by inserting a fork into the fish and gently twisting. If it starts to flake, it’s done. Two other signs of doneness to look for: the flesh will be opaque and the juices will turn a milky-white (courtesy of Jeff Young).

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