Servings: 4
Prep Time: 15 minutes
Cook Time: 15–20 minutes

Ingredients

For the Salmon

– 4 salmon fillets, 6 oz (170 g) each
– 1 tablespoon olive oil
– ½ teaspoon salt
– ¼ teaspoon black pepper

For the Star Fruit Chili Glaze

– 1½ cups (225 g) ripe star fruit, diced
– 2 tablespoons honey
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon fresh lime juice
– 1 tablespoon rice vinegar
– 1 teaspoon freshly grated ginger
– 1 garlic clove, minced
– ½ teaspoon chili flakes
– ¼ cup water

For Garnish

– 1 medium star fruit, thinly sliced with seeds removed
– 2 tablespoons chopped fresh cilantro
– 1 teaspoon sesame seeds

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
2. Pat the salmon fillets dry. Rub with olive oil and season with salt and black pepper.
3. Place the diced star fruit, honey, soy sauce, lime juice, rice vinegar, ginger, garlic, chili flakes, and water in a small saucepan.
4. Bring to a gentle simmer over medium heat. Cook for 8–10 minutes, stirring occasionally, until the star fruit is very soft.
5. Mash the mixture thoroughly with a fork. For a smoother glaze, carefully blend it and return it to the saucepan.
6. Simmer for another 2–3 minutes until the glaze thickens enough to coat the back of a spoon. If it becomes too thick, add water 1 tablespoon at a time.
7. Place the salmon on the prepared baking sheet. Brush each fillet generously with the star fruit glaze, reserving some for serving.
8. Bake for 10–15 minutes, depending on thickness, until the salmon reaches 145°F (63°C) at its thickest point.
9. During the final 2 minutes, brush with another thin layer of glaze.
10. Remove the salmon from the oven and rest for 2 minutes.
11. Arrange the sliced star fruit around and over the fillets. Sprinkle with cilantro and sesame seeds.
12. Serve with the reserved glaze on the side.

Serving Suggestions

Serve with coconut rice, steamed green beans, or roasted asparagus. Star fruit provides both fruity sweetness and refreshing acidity to balance the rich salmon and gentle chili heat.