Slow-Roasted Salmon with Sweet Chili Glaze and Scallions


Ever slow-roast salmon? So good! Tender and silky. We do this one with a glaze of sweet chili sauce and scallions. Easy dinner party recipe.

Photography Credit: Sally Vargas

Slow-roasting is a technique that can be applied to almost any fish, but it’s especially good with salmon. Just turn down the oven heat and cook for slightly longer than usual.

The total time is still minimal, but the result is a true revelation: tender, silky wedges of salmon, easily cut with a spoon. Serve the salmon on top of lightly seasoned greens, and you have a meal that appeals to the eyes and to the palate.

Slow-Roasted Salmon with Sweet Chili Glaze

When buying your fish, look for center-cut piece salmon. This part of the fillet has the same thickness throughout, which ensures that the whole piece will cook evenly. If you’re buying your fish at a fish counter, just ask the person helping you for a center-cut piece.

While you are at it, ask them to remove the skin and any pin bones. Removing the skin means that side can absorb some of the glaze during cooking, and pin bones can be annoying to pull out yourself at home. (It’s also fine to cook the salmon with the skin on; it just won’t get quite as flavorful throughout.)

If you end up needing remove the pin bones yourself, try this trick: Lay the salmon on top of an upside-down bowl so the fish is convex. Run your fingers along the length of the fish to find the bones – you’ll feel them poking up out of the salmon, nearly perpendicular to the surface and spaced an inch or so apart. Use tweezers or needle nose pliers to firmly grasp the tip of each pin bone and smoothly pull them out.

Slow-Roasted Salmon with Sweet Chili Glaze

This is a fantastic and fancy-looking meal for company, but it’s also a great weeknight dinner option. You can coat the fish with the glaze several hours in advance, refrigerate it, and roast it later. It can also be served at warm, room temperature, or even cold.

The ease of preparation can be your own little secret!

Our Favorite Videos

How to Remove Pin Bones

Place a bowl upside down on a cutting board and cover with a paper towel to keep the fish from sliding. Lay the fish on top of the bowl. Run your fingers down the length of the fish to find the pin bones. With tweezers or needle nose pliers, firmly grasp the bone ends and pull them out. Dip the tweezers in a cup of water as you work to rinse away bits of bone and make it easier to grasp the next one.

A Note About Buying Salmon

According to Prevention Magazine, wild caught salmon has half the fat of farm raised salmon and is not plagued by contaminants that might be found in farm raised salmon. Wild salmon also is much higher in nutrients such as calcium, iron and zinc, and has less salt. That said, both wild and farm raised salmon are good for you. My personal preference is for wild salmon when I can buy it.

Slow-Roasted Salmon with Sweet Chili Glaze and Scallions Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: 4 to 6 servings

Center-cut salmon fillets are best for this recipe since they are of even thickness. If you end up with a piece that is thinner on one side, you can cut it off, cook it separately, and remove it from the oven when done. Alternatively, if your salmon is skinned, you can fold the thin part over on itself so that it's the same thickness as the rest of the salmon.

If you can, ask someone at the fish counter to remove the skin and pin bones from your salmon for you. If not, be sure to remove the pin bones yourself, but it's fine to cook and serve the salmon with the skin left on; just pour all of the glaze over top of the salmon. (Removing it helps to flavor the salmon on all sides instead of just on top.


For the glaze:

  • 1/2 cup sweet Thai chili sauce
  • 1 teaspoon Sriracha
  • 2 tablespoons lime juice
  • 2 teaspoons soy sauce
  • 1 tablespoon finely chopped fresh ginger
  • 1 bunch scallions, thinly sliced

For the salmon

  • 1 1/2 pounds center-cut salmon fillet, skin and pin bones removed
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper

To serve:

  • 2 to 3 handfuls baby greens (arugula, spinach, kale or a combination)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 tablespoon lime juice
  • Leaves from 2 to 3 sprigs cilantro
  • Leaves from 2 to 3 sprigs mint
  • 1 lime, cut into wedges, for serving


1 Make the glaze: In a bowl, stir together the Thai chili sauce, sriracha, lime juice, soy sauce, ginger and half of the chopped scallions. Reserve the remaining scallions for the garnish.

Slow-Roasted Salmon with Sweet Chili Glaze

2 Prepare the salmon: Check the salmon for pin bones by running your fingers gently over the surface; remove any pin bones you find (see Recipe Note). Sprinkle the salmon with salt and pepper on both sides.

Spread about 1/3 cup of the glaze in the center of a 9x13-inch baking dish. Set the salmon fillet on top and move it around a little so that the bottom is coated with glaze. Spread the top with the remaining glaze. If you like, you can do this ahead, cover it, and refrigerate for up to 2 hours.

Slow-Roasted Salmon with Sweet Chili Glaze Slow-Roasted Salmon with Sweet Chili Glaze

3 Slow-roast the salmon: Preheat the oven to 275º F.  Roast for 18 to 23 minutes, or until a thermometer inserted into the thickest part of the fish registers 130 degrees. (The temperature will rise a few degrees once the salmon is out of the oven.)

4 Toss the salad: In a bowl, toss the greens with the olive oil, salt and pepper. Sprinkle with the lime juice and toss again. Arrange the greens on a platter.

5 Serve the salmon: With a serving spoon, break the salmon into a few large pieces and set them on the platter on top of the greens. Scatter the cilantro, mint, and remaining scallions on top. Place the lime wedges around the fish and serve.

Slow-Roasted Salmon with Sweet Chili Glaze

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Sally Vargas

Sally Pasley Vargas is a freelance writer and the author of three cookbooks (Food for Friends, The Tao of Cooking, Ten Speed Press, and The Cranberry Cookbook). She currently writes the column The Confident Cook for The Boston Globe along with seasonal recipes for the Wednesday Food Section.

More from Sally

7 Comments / Reviews

No ImageSlow-Roasted Salmon with Sweet Chili Glaze and Scallions

Did you make it? Rate it!

  1. Gloria

    Super easy and everyone loved it including kids who are sensitive to spicy foods (just a tiny bit of heat with the sriracha sauce). It’s very forgiving in terms of over baking when usually salmon isn’t with other recipes that I’ve made.


  2. Finnie

    This is delicious, we’re having it for the second time tonight. I did find I needed to cook it about ten or fifteen minutes longer than stated – maybe my fish was extra thick? and it was not at room temperature. Also I subbed fish sauce for soy sauce. Thanks for the recipe!

    Show Replies (1)
  3. Sandy S

    Very Good! And this coming from someone who generally likes her salmon straight-up with salt and pepper and maybe a squeeze of lemon. But, this is absolutely delicious and rather easy to prepare! Could be a nice recipe to pull out for a piece of frozen salmon.


  4. Mortimer

    Should I worry about the pin bones???

    Show Replies (1)
  5. Robert W McCabe

    Tried this recipe, absolute delicious. I cannot cook to save my life, but it turned out great!!

Slow-Roasted Salmon with Sweet Chili GlazeSlow-Roasted Salmon with Sweet Chili Glaze and Scallions