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Sweet Chili Glazed Salmon with Toasted Rice and Asian Slaw

Too busy to cook a full and flavorful meal? Think again. Top Chef alum Ryan Scott is here with a quick and easy dinner for a hectic schedule. Plus, you can pick and choose what works for you. Feel free to skip the sides or swap the vegetables for what’s in season.

Sweet Chili Glazed Salmon with Toasted Rice and Asian Slaw
Serves 8


For the 3-2-1 Dijon-lime dressing:
3⁄4 cup extra-virgin olive oil
1⁄2 cup fresh lime juice
1⁄4 cup soy sauce
1 tablespoon Dijon mustard
1⁄2 teaspoon freshly ground black pepper

For the Asian slaw:
1 large package Asian slaw mix, about 6 cups
1 pack of crushed ramen noodles
6 scallions, sliced
2 tablespoons toasted sesame seeds
For the toasted sesame rice:
1 1⁄2 cups long grain white rice
1⁄4 cup toasted sesame seeds
1 1⁄2 teaspoons sea salt
3 cups water
For the sweet chili glazed salmon:
8 (4-ounce) salmon fillets
1⁄4 cup extra-virgin olive oil
6 cups Brussels sprouts, trimmed, halved
4 cups haricot verts, trimmed (or other seasonal vegetable)
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
3⁄4 cup sweet chili sauce
Pinch red pepper flakes, optional


1. Make the Dijon-lime dressing: In a large jar, add olive oil, juice, soy sauce, mustard, and pepper. Seal and shake until emulsified.

2. Make the Asian slaw: In a large serving bowl, place the slaw mix. Drizzle 1/2 cup dressing over the slaw and toss to combine. Sprinkle the ramen noodles, scallions, and sesame seeds over the slaw.

3. Make the toasted rice: In a rice cooker, stir together rice, sesame seeds, salt, and water. Cook according to manufacturer’s instructions. Fluff the rice with a fork before serving.

4. Make the salmon: In a large zip-top bag, add the salmon and 3/4 cup dressing. Seal the bag and gently massage the dressing onto the salmon. Let marinate for 25 minutes at room temperature.

5. Line a large, rimmed baking sheet with aluminum foil. Place the baking sheet in the oven, and preheat to 400 degrees.

6. When preheated, scatter the Brussels sprouts and haricot verts on the baking sheet. Drizzle with olive oil, season with salt and pepper, and gently toss. Roast the vegetables, tossing after 15 minutes, 25 minutes.

7. Place the marinated salmon over the vegetables and roast 12 minutes. Brush the salmon with the sweet chili sauce and drizzle the remaining over the vegetables. Roast until the salmon is cooked through, about 2 to 5 minutes more.

8. Serve the salmon and vegetables with the slaw and rice.

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