Red-Chili-Rubbed Salmon

The original recipe is for an entire side of salmon to serve a crowd – I made it with 2 fillets to serve 2. I also skipped soaking dried chiles and used Thai red chili paste instead (because the overall flavor profile struck me as being Thai-ish and I had chili paste on hand already).

Preheat the oven to 350.

In a mini-prep, whiz together a lump of Thai red chili paste, a few tablespoons of brown sugar, juice from 1 lime, 2 big garlic cloves, and salt until a puree/paste forms.

Spread puree over salmon fillets in pan.  Lay thin lime slices on top.  Bake 20 minutes or until salmon is just cooked through.

Red-Chili-Rubbed Salmon

This wasn’t great, but I blame the quality of the salmon more than the recipe.  I used frozen salmon fillets from Whole Foods to avoid having to go to the fish store after work today, but in the future I’ll make time.  The frozen salmon dried out in the oven much faster than fresh would have, and the resulting texture was dry and a little mealy.  The glaze was delicious and I would definitely give this another try.

I served it with a baby spinach salad – dressing was half the juice from a navel orange, a splash of champagne vinegar, dijon mustard, EVOO, salt and pepper.  Topped it with toasted pine nuts and crumbled blue cheese.  (My salad dressing jar?  An old Stage 2 baby food jar.  It is the absolute *perfect* size.)


  1. #1 by Ruth on December 19, 2008 - 4:36 pm

    Do you ever use miso glaze on salmon? I’ve only tried it once but it was quite delicious. My only problem, it takes too long for me to finish the miso paste off so I wish I could buy a much smaller quantity.

  2. #2 by Jessica on December 19, 2008 - 5:41 pm

    I love miso, but I have the same problem you do – I can only ever find it in quantities much larger than I can use.

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