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Baked Salmon with Sweet Chili-Mayo Topping

Baked Salmon with Sweet Chili-Mayo Topping is moist and tasty with a creamy and cheesy crust. Easy to make with a short list of ingredients and in under 30 minutes, it’s perfect for weeknight dinners yet fancy enough for special parties.

Remember that sweet chili and mayo topping I waxed poetic about on my baked tahong post? When I said it’s the stuff food dreams are made of, and it needs to be in your back pocket of kitchen tricks, you have to trust me!

This simple mayonnaise mixture is one of my favorite ways to quickly boost flavor. Not only does it bake into a creamy and cheesy crust, but it also doubles as a protective coating that keeps the meat or seafood moist and juicy. It’s easy to put together with a short list of ingredients and also works well on chicken, fish, and shrimp.

How to Make Baked Salmon with Sweet Chili-Mayo Topping

  • Pat the salmon dry and season with salt and pepper to taste. Arrange in a single layer on a lightly-greased or foil-lined baking sheet.
  • In a bowl, combine mayonnaise, sweet chili sauce, and shredded cheese. Spoon the mixture on top of the fillets and spread evenly to cover.
  • Bake in a 375 F oven for about 10 to 15 minutes or top is golden, and the fish easily flakes with a fork.
  • How to Reheat Leftover Baked Salmon

    This baked fish is best enjoyed warm and fresh from the oven but if you do find yourself with leftovers, store in an airtight container in the fridge for up to 3 days. To properly warm up without losing too much moisture, follow the steps below.

    • Place the baked salmon on a wire rack set in a rimmed baking sheet and cover loosely with foil to keep the exterior from drying out.
    • Heat in a 275 F oven for about 10 to 15 minutes or until it reaches an internal temperature of 125 F to 130 F.
    • Note that reheating salmon might intensify its pungent aroma due to the oxidation of the fatty acids into strong-smelling compounds.

      How to Serve Baked Salmon

      • Serve the salmon with steamed rice, couscous or roasted potatoes and a vegetable side dish such as grilled zucchini, green bean mushroom stir-fry or kamote tops salad for a hearty and tasty meal.
      • Wrap in a tortilla, pita bread, or lettuce leaves for a light, portable lunch.
      • Enjoy the fish cold by adding to green salads or using as a sandwich filling.

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