Already have an account?
Get back to the

Sweet Chili-Glazed Salmon

A fast Asian-style glaze guarantees these salmon fillets bake up moist and flaky atop a bed of fluffy rice.


4 servings

Total Time

Cook Time


  • 1 c. long-grain white rice
  • 3/4 tsp. salt
  • 3 tbsp. sugar
  • 1 1/2 tbsp. fresh lime juice
  • 1 tbsp. fish sauce
  • 1 1/2 tsp. chili-garlic sauce
  • 1/2 tsp. cornstarch
  • 12 oz. sugar snap peas
  • 1 tbsp. olive oil
  • 4 (6 oz.) skin-on salmon fillets


Heat oven to 425°F. Coat 11"x17"x1" nonstick sheet pan with cooking spray. Combine rice, 2 1/2 cups water, and 1/4 tsp. salt on sheet pan. Bake 20 min.

Meanwhile, whisk sugar, lime juice, fish sauce, chili-garlic sauce, and cornstarch in small bowl to make glaze. Combine sugar snap peas with oil and 1/4 tsp. salt in separate bowl.

After rice has cooked 20 min., place salmon, skin side down, on sheet pan (directly on top of rice). Season fish with remaining salt and brush it with about 1/3 of chili glaze. Roast 5 min.; brush salmon with about 1/3 of glaze. Add sugar snap peas to pan. Roast 5 min.; brush salmon with remaining glaze. Roast about 5 min., until salmon is just translucent in center and sugar snap peas are crisp-tender.

From Hero Dinners by Marge Perry and David Bonom. Copyright © 2019 by Marge Perry and David Bonom. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

We write about products we think our readers will like. If you buy them, we get a small share of the revenue from the supplier.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.