Name: Saucy, Tangy Slow-Roast Sambal Salmon
Yield: 4 servings
Ingredients: 1½ lb. skin-on, boneless salmon fillet, scales removed; 3 Tbsp. vegetable oil, divided; 1 Tbsp. finely grated lime zest; 2 tsp. Diamond Crystal or 1¼ tsp.Morton kosher salt; 2 Tbsp. dark or light brown sugar; 2 Tbsp. sambal oelek; 2 tsp. cornstarch; 1 small white onion, cut through root end into ½"-thick wedges; 6 cloves garlic, finely chopped; 1 1" piece ginger, peeled, finely chopped; 1 large red bell pepper, halved, ribs and seeds removed, thinly sliced; 2 Tbsp. fresh lime juice; 1 Tbsp. toasted sesame oil; 2 scallions, thinly sliced; Cooked white rice or noodles (for serving)

A plate of Saucy Sambal Salmon served with white rice

Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Marina Bevilacqua

There’s a reason slow-roast salmon is so popular—it’s forgiving and virtually hands-off, resulting in flawlessly cooked fish with barely any of the mess and smells of cooking fish on the stovetop. Here it’s brightened with lime zest and topped with a punchy, nuanced sauce featuring spicy sambal oelek, fragrant ginger and garlic, and still-crunchy bell pepper. This saucy salmon is best enjoyed along with cooked rice or noodles. However you choose to serve it, just don’t call it sweet-and-sour salmon because it’s so much more than that.

Pro tip: For maximum efficiency, get the fish in the oven first, then prep the sauce and vegetables while it roasts.

What you’ll need

13x9" Baking Dish
$18 $16 At Amazon
Whisk
$14 $13 At Amazon
Stainless Steel Mixing Bowls, Set of 6
$29 At Amazon
Large Nonstick Skillet
$50 At Amazon

Recipe notes

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