Main Dishesbonappetit4.8
Saucy, Tangy Slow-Roast Sambal Salmon
Here’s a super forgiving slow-roast salmon that’s spicy, tangy, fragrant, and sweet, thanks to punchy sambal oelek chili paste and zippy limes.
👥 4 Servings👤 Brigid Washington📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 300°. Place 1½ lb. skin-on, boneless salmon fillet, scales removed, skin side down in 2½-qt. baking dish (it should be just big enough to hold fish). Rub flesh side of salmon all over with 1 Tbsp. vegetable oil, then 1 Tbsp. finely grated lime zest and 2 tsp. Diamond Crystal or 1¼ tsp.Morton kosher salt (you want it to be evenly seasoned). Roast until salmon is barely cooked in the center and flesh flakes when gently pressed with a spoon, 20–⏱️ 30 minutes.
½ lb. skin-on, boneless salmon fillet, scales removed1. vegetable oil, divided3 Tbsp. finely grated lime zest1 Tbsp. Diamond Crystal or 1¼ tsp.Morton kosher salt2 tsp
2
Ten minutes before salmon is done roasting, whisk 2 Tbsp. dark or light brown sugar, 2 Tbsp. sambal oelek, 2 tsp. cornstarch, and ⅔ cup room-temperature water in a small bowl until sugar is dissolved; set sauce aside.
. dark or light brown sugar2 Tbsp. sambal oelek2 Tbsp. cornstarch2 tsp
3
Heat remaining 2 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Cook 1 small white onion, cut through root end into ½"-thick wedges, tossing often, until lightly blistered in spots, 5–⏱️ 7 minutes. Add 6 cloves garlic, finely chopped, and one 1" piece ginger, peeled, finely chopped; cook, stirring constantly, until fragrant, about ⏱️ 1 minute. Add 1 large red bell pepper, halved, ribs and seeds removed, thinly sliced, and cook, stirring constantly, until peppers just start to soften, about ⏱️ 4 minutes.
. vegetable oil, divided3 Tbspgarlic, finely chopped6 cloves1" piece ginger, peeled, finely chopped1large red bell pepper, halved, ribs and seeds removed, thinly sliced1
4
Pour reserved sauce (whisk well first to dissolve settled cornstarch) over vegetables and cook, stirring often, until sauce thickens and clings to vegetables, about ⏱️ 3 minutes. Remove from heat and , stir in 2 Tbsp. fresh lime juice and 1 Tbsp. toasted sesame oil.
. fresh lime juice2 Tbsp. toasted sesame oil1 Tbsp
5
Pour sauce over salmon in baking dish. Scatter 2 scallions, thinly sliced, on top. Serve with cooked white rice or noodles alongside. (Spoon salmon into large pieces, leaving skin behind, when plating.)
Cooked white rice or noodles (for serving)
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