30-minute meals are my JAM. I think you guys already know that. And being cooped up in the house with a bunch of frozen food has really put my sheet-pan meal skills to great use. This crunchy Thai salmon took a couple of tries to get just right, but I did it!
Aside from the marinating time, this one sheet pan recipe Crunchy Thai Salmon is done in 30 minutes!
Table of Contents
Thai Salmon Marinade
Thai flavors go GREAT with fish and veggies. So putting these 2 together made a lot of sense to me.
The ingredients used in the marinade are also things you likely have on hand or are definitely worth purchasing! They last a long time and pack a lot of flavor for cheap.
The main flavors in our marinade are soy sauce and sweet Thai chili sauce. The sweet, savory, and spicy combo is to die for in this Thai salmon!
Especially when the salmon is cooked just right. This marinade also has a hefty dose of lime juice in it to cut through all of the deep flavors. So it's bright, yet comforting.
Ingredients
- 2 salmon fillets
- 4 tablespoons soy sauce
- 4 teaspoon fish sauce
- ½ tablespoon sweet Thai chili sauce
- 1 teaspoon sesame oil
- 1 tablespoon garlic powder
- ½ teaspoon freshly grated ginger
- juice of 1 lime
- 1 cup panko
- veggies for roasting, I suggest broccoli.
Easy Crust For Salmon
Topping it with the crunchy Panko breadcrumbs to give it a nice crisp crust is just one of my favorite texture combinations.
I love a crunchy crust on my salmon! A twist of lime and cilantro at the end and it's good to go.
I did cook this salmon on a sheet tray with some asparagus. But other veggies you could use include: broccoli, cauliflower, carrots, really anything you like!
Other salmon recipes that use a crunchy panko crust include my Honey Mustard Salmon !
Tips For Making Crunchy Thai Salmon
- Marinating Time: the longer the better! From 20 minutes to overnight, marinate this thai salmon as long as you can.
- Garnish! Fresh herbs like green onion or cilantro will really elavate this 30-minute salmon recipe.
- Serve it with....white rice, brown rice, or your favorite sauteed veggies! Keep it lean and green with snap peas, asaparagus, or broccoli.
- Removing the skin from salmon. I have a blog post ALL about my 2 favorite ways to safely remove salmon skin.
Crunchy Thai Salmon
Ingredients
- 2 salmon fillets
- 4 tablespoons soy sauce
- 4 teaspoon fish sauce
- ½ tablespoon sweet Thai chili sauce
- 1 teaspoon sesame oil
- 1 tablespoon garlic powder
- ½ teaspoon freshly grated ginger
- juice of 1 lime
- 1 cup panko
- veggies for roasting I suggest broccoli. 1 crown
Instructions
- First in a medium sized bowl combine soy sauce, fish sauce, Thai sweet chili sauce, sesame oil, garlic powder, grated ginger and the juice of a lime.
- Put 2 salmon filets in a dish and pour marinade over.
- Marinade in the refrigerator for 1-2 hours. The longer the better! If you don't have time to marinade that long, marinade it for as long as you can, then take the excess marinade and reduce it in a sauce pan. This will concentrate the flavors even further and pour it over the cooked salmon! Before placing the salmon in the oven, cover it with the panko breadcrumbs and lightly press.
- Preheat the oven to 375. In a bowl combine broccoli with a drizzle of olive oil.
- On one half of the sheet pan spread out the broccoli and roast it for 15 minutes.
- After that 15 minutes is up, place the panko covered salmon on the other half of the tray and cook for an additional 15-17 minutes until the salmon is done.
- Serve with the reduced sauce poured over the veggies and some white rice!
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