This Sweet Chili Salmon recipe delivers restaurant-quality flavor in under 20 minutes. The sweet chili sauce caramelizes into a sticky, sweet-and-spicy glaze that perfectly complements the rich, flaky fish. It’s an impressive yet incredibly easy weeknight meal everyone will love.

Why You’ll Love This Sweet Chili Salmon

• Quick & easy: Ready in under 20 minutes for busy nights.
• Perfect flavor balance: Sweet and spicy glaze complements the salmon.
• Versatile for any occasion: Fancy enough for guests, easy for weeknights.
• Delightful texture: Caramelized glaze outside, tender and flaky inside.

Ingredients & Tools

• 4 salmon fillets (about 150-180g each), skin-on or skinless
• ½ cup sweet chili sauce
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp fresh lime juice
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp olive oil or avocado oil
• 1 tbsp sesame seeds, for garnish
• 2 spring onions, thinly sliced, for garnish
• Fresh cilantro or parsley, for garnish (optional)

Tools: Baking sheet (lined with parchment), small bowl, brush for glazing, measuring spoons

Notes: The quality of your salmon really matters here—look for fillets that are bright in color and smell fresh, not fishy. And don’t skip the fresh lime juice and ginger; they cut through the sweetness beautifully and add a lovely zing.

Nutrition (per serving)

Serves: 4 | Prep Time: 5 minutes | Cook Time: 12–15 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• What type of salmon works best? I prefer Atlantic or sockeye salmon for their fat content and rich flavor, but any fresh, high-quality salmon will work. If using frozen, thaw it completely in the refrigerator overnight for the best texture.
• Can I make my own sweet chili sauce? Absolutely! Combine ½ cup apricot jam, 2 tbsp rice vinegar, 1 tsp crushed red pepper flakes, and 1 minced garlic clove for a quick homemade version. It’s fresher and you can adjust the spice level to your liking.
• Why pat the salmon dry? This step is crucial for getting that beautiful caramelization instead of steam. Use paper towels to gently blot the fillets dry on all sides before seasoning.
• Is skin-on or skinless better? I recommend skin-on for this recipe—the skin helps keep the fillet intact and adds extra flavor. It also gets wonderfully crispy if you sear it first. But skinless works perfectly fine too if that’s what you have.

How to Make Sweet Chili Salmon

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Not recommended as the texture may become watery upon thawing.
• Reviving: Reheat gently in a 150°C (300°F) oven for about 10 minutes to maintain texture.

Serving Suggestions

Complementary Dishes

• Jasmine rice or coconut rice — The subtle floral notes of jasmine rice or the creamy sweetness of coconut rice provide the perfect neutral base to soak up that delicious extra glaze.
• Steamed bok choy or broccoli — Their slight bitterness and crisp texture create a wonderful contrast to the rich, sweet salmon, making the meal feel balanced and complete.
• Quick-pickled cucumber salad — The bright acidity and crunch cut through the richness of the fish beautifully, cleansing your palate between bites.

Drinks

• Off-dry Riesling or Gewürztraminer — These wines have enough sweetness to complement the chili glaze while their acidity balances the salmon’s richness perfectly.
• Ginger beer with lime — The spicy kick of ginger and zesty lime mirrors the flavors in the dish, creating a refreshing non-alcoholic pairing.
• Cold Japanese lager — Its clean, crisp profile acts as a palate cleanser between bites, making each mouthful of salmon taste fresh and vibrant.

Something Sweet

• Mango sorbet with lime zest — The tropical fruitiness continues the Asian-inspired theme while the bright citrus notes provide a refreshing finish to the meal.
• Green tea ice cream — Its subtle bitterness and creamy texture create an elegant contrast to the sweet-spicy salmon, ending the meal on a sophisticated note.
• Coconut panna cotta with passion fruit — The creamy coconut and tart passion fruit echo the tropical elements in the main course while providing a light, satisfying dessert.

Top Mistakes to Avoid

• Overcooking the salmon. Salmon continues to cook after you remove it from the oven, so take it out when it’s still slightly translucent in the very center. I’ve messed this up before too—dry salmon is such a disappointment!
• Using too much salt in the initial seasoning. Remember that both soy sauce and sweet chili sauce contain sodium, so go light with additional salt to avoid an overly salty final dish.
• Skipping the resting time. Those few minutes of resting allow the salmon fibers to relax and reabsorb juices, resulting in a much more tender, moist texture rather than one that falls apart.
• Brushing with glaze only once. Applying the glaze in layers during cooking builds depth of flavor and creates that beautiful caramelized coating we’re after—don’t miss out on this step!

Expert Tips

• Tip: For extra crispy skin, press the salmon skin-side down in the hot skillet with a spatula for the first 30 seconds of cooking. This ensures even contact with the pan and prevents curling.
• Tip: If your sweet chili sauce is particularly thick, thin it with a tablespoon of water or orange juice for easier brushing and more even coverage on the salmon.
• Tip: Add a teaspoon of sriracha or chili garlic paste to the glaze if you prefer more heat—the beauty of this recipe is how easily you can customize the spice level to your preference.
• Tip: For perfectly cooked salmon every time, use an instant-read thermometer. Remove from the oven when it reaches 63°C (145°F) at the thickest part—it’s foolproof!
• Tip: If baking from start to finish (no searing), place the salmon on a rack set over the baking sheet. This allows air circulation for more even cooking and prevents the bottom from becoming soggy.

FAQs

Can I make this Sweet Chili Salmon ahead of time?
You can prepare the glaze up to 3 days in advance and store it in an airtight container in the refrigerator. The salmon itself is best cooked fresh, but you can pat it dry and season it about an hour before cooking. I don’t recommend marinating the salmon in the glaze for more than 30 minutes because the acid in the lime juice can start to “cook” the fish, changing its texture.

What if I don’t have an oven-safe skillet?
No problem at all! Simply sear the salmon in a regular skillet, then carefully transfer the fillets to a parchment-lined baking sheet using a spatula. The presentation might not be as seamless, but the flavor and texture will be just as wonderful. The key is getting that initial sear for the crispy skin if you’re using skin-on fillets.

How can I tell when the salmon is cooked perfectly?
Look for the salmon to be opaque and flake easily when tested with a fork at the thickest part. The internal temperature should read 63°C (145°F) on an instant-read thermometer. Another visual cue: the flesh should separate into large, moist flakes rather than small, dry shreds. Remember—it continues cooking while resting, so err on the slightly underdone side.

Can I use frozen salmon for this recipe?
Absolutely, but proper thawing is crucial. Thaw the salmon slowly in the refrigerator overnight—never at room temperature or in warm water, as this can affect texture and safety. Once completely thawed, pat it very dry with paper towels to remove excess moisture before cooking. Frozen salmon works beautifully as long as it’s properly handled during thawing.

What’s the best way to store and reheat leftovers?
Store leftover salmon in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a 150°C (300°F) oven for about 10 minutes, or until just warmed through. Avoid microwaving if possible, as it can make the salmon rubbery and overcooked. The glaze might not be as glossy after reheating, but the flavor will still be delicious.