Lent season is coming soon, which for many people means Fish Fridays. We like fish at my house. Even my kids eat it well, which surprises me literally every time I make it. As a kid, I only ate fish sticks. But the mild flavor of salmon really appeals to my kids. Which I think is a win.
This salmon is super simple to grill or bake in the oven. Chili sauce is kind of a random ingredient, but I’ve never had trouble finding it in the condiment section at the grocery store. Enjoy!
Chili Sauce Salmon (Serves 4)
4 (6-7 ounce) salmon fillets
¼ cup chili sauce
¼ cup orange marmalade
2 tablespoons lime juice
2 tablespoons low sodium soy sauce
1. Combine chili sauce thorugh soy sauce. Place in a resealable bag. Toss salmon to coat in marinade. Refrigerate and marinade for at least 30 minutes, up to 4-6 hours.
2. Preheat oven to 375. Bake salmon 30 minutes, or until internal temperature is 145 degrees.
OR Preheat grill to medium-high heat. Grill salmon 5-7 minutes per side, or until internal temperature is 145 degrees.
Recipe notes: You have a couple options on the marinade. It is delicious just marinated and cooked. If you want sauce (like picture), you can save the marinade and boil it and use it as a sauce. Or make a second batch of the marinade after. I did the later to have something to picture, but I halved the amount which was plenty.
Nutritional Information (amount per serving):
Protein: 36 g
Fat: 8 g
Saturated Fat: 1 g
Cholesterol: 79 mg
Carbohdyrates: 18 g
Fiber: less than 1 g
Sodium: 623 mg
Source: original recipe