Food Recipes Sweet Chili Salmon With Cucumber Salad 5.0 (1) 1 Review This easy salmon dish is served alongside a crunchy cucumber salad with intriguing flavor, thanks to a clever marinade. Not only is it delicious, it leaves you with more time to enjoy the evening, since it comes together in under 30 minutes. By Karen Rankin Karen Rankin Karen Rankin is a chef, recipe developer, and food stylist with over 25 years experience cooking, developing recipes, styling food, and entertaining guests at her table and in restaurants. During the past 11 years, Karen has been styling food for various publications such as Cooking Light, Southern Living, Eating Well, Real Simple. Real Simple's Editorial Guidelines Updated on October 03, 2022 Rate PRINT Share Close Photo: Victor Protasio Hands On Time: 15 mins Total Time: 25 mins Yield: 4 serves Ingredients 4 6-oz. skin-on salmon fillets ¾ teaspoon kosher salt, divided ½ cup sweet chili sauce 8 scallions, chopped (½ cup) 1 English cucumber, sliced ½ small red onion, thinly sliced ¼ cup coarsely chopped fresh basil leaves 3 tablespoons unseasoned rice vinegar 1 tablespoon toasted sesame oil 1 ½ teaspoons grated fresh ginger (from a 1-in. piece) Steamed jasmine rice, for serving Directions Preheat oven to 425°F. Place salmon, skin side down, on a baking sheet lined with parchment paper. Season with ¼ teaspoon salt. Stir together sweet chili sauce and scallions in a small bowl; spoon over salmon. Bake until salmon is opaque and cooked through, 12 to 15 minutes. Toss cucumber with onion, basil, vinegar, oil, ginger, and remaining ½ teaspoon salt in a bowl. Serve cucumber salad with salmon and rice. Rate It Print