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Spice up your next seafood dinner with my sweet chili salmon recipe. Featuring seared salmon fillets dressed in a sweet ‘n spicy chili sauce, it cooks in just 10 minutes!
Love cooking with salmon? Try my lemon pepper salmon, salmon bowls, and blackened salmon next.
I could eat sautéed salmon every day of the week, but my family’s not always so forgiving. In order to keep things interesting, I have to spice it up.
That’s where my Thai sweet chili salmon comes in. It’s sweet yet spicy and soaks into every nook and cranny of the salmon, infusing each bite with explosive flavor.
Table of Contents
Why I love this recipe
- An easy weeknight dinner. From prep to plate, everything’s done in under 15 minutes.
- Great for meal prep or freezer meals. I often make a double or triple batch of the salmon and portion it into individual containers with basmati rice and air fryer broccoli (as pictured below).
- A no-fuss recipe. Aside from the salmon fillets, everything else is simple pantry staples. You don’t even need to use fresh lime juice.
- Make it as spicy as you want. Like my firecracker salmon, you can add extra hot sauce to really take it up a notch or keep it on the sweeter side.
Ingredients needed
- Salmon fillets. Either skinless fillets or skin-on fillets. I prefer the skin-on fillets, as it’s easy to sear the salmon with the skin side on the pan.
- Olive oil. To sauté the salmon.
- Lime juice. Either fresh lime juice or bottled lime juice.
- Sweet chili sauce. Also known as Thai sweet chili sauce. I’m able to find it at my local grocery store and Asian market.
- Salt and pepper. To taste.
How to make sweet chili salmon
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Mix the oil and lime juice. In a small bowl, whisk the olive oil, lime juice, salt, and pepper.
Step 2- Season the salmon. Add the salmon to the bowl and coat.
Step 3- Sauté. Oil a large skillet over medium heat. Once hot, add the salmon skin side down. Sear for 5 minutes, then flip and cook for another 5 minutes.
Step 4- Drizzle with sauce. Remove the salmon from the skillet and let sit for 1 minute before drizzling with the sweet chili glaze.
Serving suggestions
Finish off the dish by serving it with some equally tasty sides:
- Appetizers. Start the meal off with my crab rangoons, summer rolls, or hot and sour soup.
- Rice and noodles. Like coconut milk rice, brown rice, Instant Pot sushi rice, or spicy noodles.
- Veggies. Try cauliflower fried rice, air fryer baked sweet potatoes, or bok choy stir fry.
Arman’s recipe tips
- Don’t add the sauce while the salmon is frying. Otherwise, the sauce will get too caramelized and get a burnt taste. I do like to add it once its off the heat to warm up a little.
- Make sure the pan is hot. If you’re not sure, carefully drop a drop of water into the skillet. If it sizzles, you’re good to go.
- Use a meat thermometer. Look for an internal temperature of 140-145F.
- Crank up the heat. If you can handle the heat, add a dash of Sriracha, harissa, sambal, or a pinch of red chili flakes to the chili sauce.
- Add some garnishes. Like scallions, sesame seeds, or fresh cilantro.
Storage instructions
To store: Leftover salmon should be stored in an airtight container in the refrigerator for up to 3 days.
To freeze: Place the cooled salmon in freezer-safe containers and freeze for up to 3 months. Let the salmon thaw overnight in the fridge.
To reheat: Microwave for 30 seconds or pan-fry for 1-2 minutes or until it reaches your desired temperature.
Frequently asked questions
Absolutely. Coat the salmon in the lime juice mixture, then place it skin-side down on a baking sheet lined with parchment paper. Set it under the broiler in the oven for 5-6 minutes or until the salmon flakes easily with a fork.
More easy seafood dinners to try
Sweet Chili Salmon
Ingredients
Instructions
- In a small bowl, whisk together two tablespoons of the olive oil, lime juice, salt, and pepper, until combined.
- Add your salmon and cover both sides in the mixture.
- Coat a large skillet with the remaining oil and place over medium heat. Once hot, add your salmon skin side down onto the hot pan. Sear for 5 minutes before flipping and cooking for a further 5 minutes.
- Remove from the heat and let sit for 1 minute, before drizzling with sweet chili sauce.
Notes
Nutrition
Originally published August 2020, updated and republished September 2024
I never made salmon in
Sweet chili. The flavours and combination should be amazing. Thank you really.
Very good recipe. Salmon is full of healthy fats and protein.
I will try sweet chilli taste.
I LOVE ketchup and will never stop eating it, no matter what anyone says!! Haha. I do hate that it’s loaded with added sugars, though. Among all other sauces, which I also love. Salmon is my favorite fish (next to Chilean sea bass, but who can afford that regularly??), and I’m sure this recipe would be a hit at our house 🙂 thanks!
Haha that’s true…I remember going crazy in a diner in New York with the ketchup bottle. I married it with hot sauce.
….I don’t think I’ve tried Chilean Sea Bass!
Arman, this looks so delicious! And I agree – so many prepared sauces are either full of sugar (or corn syrup – that’s some American lingo you should get used to as well 🙁 or salt. I would totally make this and eat it with a nice green salad. YUM!
Hahaha thanks for the lesson- Corn Syrup!
Thanks for your kind words, Aida! 🙂
You had me at chili 😉 Beautiful photos!
Thanks so much 🙂
Completely agree on the sauce + french fry thing. They’re just a vehicle for dipping! This sweet chili sauce looks amazing and I love it paired with the salmon.
Cheers, Gina! I’d totally make you a batch of the sauce for those epic paleo treats 😉
I am SO much like you, it’s almost scary, Arman. Sometimes I think I like sauces and condiments more than the proteins that I serve them with, and ESPECIALLY sweet chili sauce. It’s my absolute favorite. I don’t think I’ve ever seen this line of products up here in Wisconsin, but you bet your cute self that I’m gonna stalk their website to find out how I can my hands on some. YUMMI goodness!
I’ll have to bring you some from Australia- I think we’re the only stockists!
Ooooo… you’re moving to the States?! How exciting!! Yes, please bring me some yummi sauces and I’ll have a case of this waiting for you when you arrive. https://amzn.to/1Caan9N
By the way, what part of the country will you be moving to?
Thanks! I’m moving to New York- to Brooklyn! 🙂
You make me want to fly back to Sydney just so I can go to the fish markettttttttt!
DUDE. I am making you the octopus. I made a marinade which tasted EXACTLY like it!
I’m totally judging you for leaving sweet ‘n’ sour sauce out of your list of favourite sauces. Like… I don’t even know how we can go on being friends anymore…
LOL. It’s the one sauce this brand doesn’t have. You’d need to hang with Niki for the S + S 😉
Arman, this looks truly wonderful. I can taste it all the way over here.
Thanks Michelle 🙂
I am a sucker for any sauces. Though I like to make some myself I also use store bought ones. Hello Nando’s! Lately I love a certain BBQ sauce and out of fear I just don’t look at the lable. I bet sugar is far up on this list. Luckily there are some good brands available as well though you see this not only from the list of ingredients but also from the price tag.
Urgh, Juli- I’m being put off by Nandos after going overboard with a homemade recipe coming up- But i’ll probably change my opinion in a few weeks haha!
Love Asian style marinades with my salmon..this would make an insane salad the day after! 😀