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 needs to be in your back pocket for kitchen tricks, you have to trust me!
This simple mayonnaise mixture is one of my favorite ways to boost flavor quickly. It bakes into a creamy and cheesy crust and 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 works well on chicken, fish, or shrimp.
- Salmon– skinless salmon fillets work best in this recipe.
- Sweet chili sauce– adds a touch of sweetness. My favorite brand is Mae Ploy
- Mayonnaise– the fish will absorb the fat from the egg and oil in the mayo, keeping it moist and flavorful
- Cheese– adds a creamy texture and salty, savory taste; You can use cheddar, Monterey Jack, Gouda, or Eden brand. I don’t recommend mozzarella as it melts stringy.
- Salt and pepper– enhance flavor and adds zing
- Serve the salmon with steamed rice, couscous, roasted potatoes, and vegetable sides 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 it to green salads or using it as a sandwich filling.
Storage and reheating instructios
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.