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.

Slow-Roasted Salmon with Sweet Chili Glaze
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
Sally Vargas

The Best Salmon for Slow-Roasted Salmon

When buying your fish, look for a 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
Sally Vargas

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!

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 is also much higher in nutrients, such as calcium, iron and zinc, and has less salt. That said, both wild and farmed salmon are good for you. My personal preference is for wild salmon, when I can find it.

Slow-Roasted Salmon with Sweet Chili Glaze and Scallions

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 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 kosher salt

  • 1/8 teaspoon freshly ground black pepper

To serve:

  • 2 to 3 handfuls baby greens (arugula, spinach, kale or a combination)

  • 1 tablespoon olive oil

  • Kosher salt and freshly ground black 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
    Sally Vargas
  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 9- x13-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
    Sally Vargas
    Slow-Roasted Salmon with Sweet Chili Glaze
    Sally Vargas
  3. Slow-roast the salmon:

    Preheat the oven to 275°F. Roast for 18 to 23 minutes, or until a thermometer inserted into the thickest part of the fish registers 130°F. (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:

    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
    Sally Vargas
Nutrition Facts (per serving)
299 Calories
17g Fat
10g Carbs
27g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 299
% Daily Value*
Total Fat 17g 21%
Saturated Fat 3g 15%
Cholesterol 71mg 24%
Sodium 726mg 32%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 27g
Vitamin C 20mg 99%
Calcium 71mg 5%
Iron 1mg 6%
Potassium 608mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.