This sweet chili salmon is seared salmon fillets drizzled with a healthy and delicious sweet chili glaze. A quick and easy low carb and keto dinner that takes less than 15 minutes and just 4 ingredients. Whole 30 approved and 1 gram net carbs per serving.
When it comes to healthy and simple dinner recipes, I have a few favorites up my sleeve. These include pan seared salmon, broccoli beef, and this delicious sweet chili salmon.
We try to eat fish several times a week. Not only is it a healthy source of protein and nutrients, it is extremely delicious and filling. This Thai inspired sweet chili salmon is one of my favorite ways to enjoy it. It’s simply seared salmon fillets drizzled with plenty of sweet chili sauce.
The beauty of it is that you can use ANY sweet chili sauce of choice! To keep it keto and low carb, I used a sugar free one, but you can use any kind you like. Less than 20 minutes to make, it’s perfect when dinner needs to be on the table and time is of the essence!
How do you make sweet chili salmon
- 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 cover the salmon with, and keeps the fish buttery and moist.
- lime juice- Either fresh lime juice or bottled lime juice.
- Sweet chili sauce– You must use a sweet chili sauce that is sugar free and low carb, to keep it keto. I used sugar free Thai sweet chili sauce.
- Salt and Pepper– To taste. Do not add salt to the fish prior to frying it, as it can actually dry out the fish quicker.
Start by placing your olive oil and lemon juice into a mixing bowl. Place the salmon fillets in there, and cover on either side, to coat. Heat a non-stick pan with oil on medium heat. Once extremely hot, place the salmon fillets, skin on. Cook for 5 minutes, before flipping and cooking for a further 5 minutes. Remove from the pan and let sit 1 minute, before drizzling with sweet chili sauce.
Can I use an air fryer?
Yes, this salmon can be made in the air fryer, as the sweet chili glaze is poured on top of the cooked salmon.
To air fry, place the salmon fillets in the air fryer basket and cook at 200C for 10 minutes, or until the golden brown around the sides and the skin is sizzling.
Can I bake salmon?
If you have extra time and want to bake the salmon, you are able to do that.
Cover a baking dish with tin foil, allowing 2-3 inches overhanging from either side. Place your oil and lime juice covered salmon fillets, skin side down. Pour an extra tablespoon of lime juice over the top. Fold the foil over the tops, and bake the salmon at 180C/350F for 15 minutes. Let sit for 1 minute, before covering the salmon with the chili sauce.
Tips to make the best sweet chili salmon
- Do not add the sauce to the salmon while it is frying. This dish is designed for the sauce to be poured over the top.
- The pan must be searing hot. If you aren’t sure, add a drop of water and if it sizzles, it’s ready!
- Avoid over cooking the salmon- It continues to cook while it is resting for the minute. You know the salmon is done when a fork touches the top, it starts to flake.
- Go as heavy handed on the sauce as you’d like.
- Serve this salmon with cauliflower rice for a filling and low carb dinner.
Sweet Chili Salmon Variations
- Honey Soy Salmon– Replace with the sweet chili sauce with a combination of honey, soy sauce, and sesame oil. Use 3 tablespoons honey, 1/4 cup soy sauce, and 1 tablespoon sesame oil. For a thicker sauce, add 1 tablespoon cornstarch.
- Terriyaki Salmon– Use a sugar free teriyaki sauce to marinate the salmon and glaze the cooked fish.
- Lemon Pepper Salmon– Simmer the salmon in 1/4 cup lemon juice, 2 tablespoons olive oil, and salt and pepper to taste.
- Spicy Salmon– Add cayenne flakes or red pepper flakes to the sweet chili sauce. Or, substitute the sauce for a sugar free hot chili sauce.
Storing Sweet Chili Salmon
Leftover salmon can be refrigerated for up to 3 days, covered. To reheat, microwave for 30 seconds, or pan fry for 1-2 minutes.
More Delicious Low Carb Dinner Recipes
Sweet Chili Salmon
- 4 salmon fillets 150 grams/6 ounces
- 1/4 cup lime juice
- 2 tablespoon olive oil
- 1/2 cup sweet chili sauce * See notes
- In a small bowl, whisk together your olive oil and lime juice, until combined.
- Add your salmon and cover both sides in the mixture.
- Coat a large frying pan with oil and heat on medium 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 oven and let sit for 1 minute, before drizzling with sweet chili sauce.
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Arman, this salmon looks like perfection- yum! The sugar content in certain bottled sauces are alarmingly high. I do love me some ketchup but try not to go overboard with it. I can’t believe that at one point, Heinz tried to claim that ketchup counted as a serving of our daily fruits & veggies- insert face plant!! It’s too hard to choose just one favourite condiment, but hummus ranks especially high!
Thanks Khushboo! Ugh, I still remember when Heinz did that too- Fail on their part!
This looks really amazing, and I agree it’s nice to make sauces without tons of sugar, you really don’t need sugar to make things taste good. I love salmon and have been eating it a few times a week lately 🙂
Love it. Between this and the chicken thighs, I think I’d gladly eat your meals.
Ahhh! I can’t believe how much sugar is in those store bought sauces! Crazy! Pinning this recipe for an easy weeknight meal 🙂
Thanks so much, Katie! 🙂
OMG my love for salmon.. and my love for fries. Is it weird that the ONLY food i was petrified, do not touch, do not think about/smell/come near me was ketchup for the longest time!? plain cheeseburgers, plain fries, plain hotdogs. that was my childhood. (my mcdonalds orders were probably “sad meals”) then one day like a year ago i discovered that ketchup is life.. only so many dipping sauces are plagued by salt, sugar and gluten. so frustrating! i need to find these fountain sauces! are they made/available in the US?! mostly because i need new salmon toppers and this looks phenom. and if not, when you come to america you can just bring me some 😀
Haha no way- Actually, I wasn’t the biggest fan of ketchup (I mean, I liked it but I loved the spicier ones better!) but now cannot get enough!
I will personally be bringing you this salmon.
I hate that all of those sauces and condiments contain so much sugar! That’s why I stopped using them!!! THIS LOOKS AMAZING!!! I love salmon!! pinning! 🙂
You’re a gem, my friend 🙂
my favorite condiment is probably dijon mustard. Luckily, I choose mustards that do not contain sugar.
I was literally thinking about how badly I wanted salmon last night. I generally don’t make it myself. I’m always afraid that I’ll overcook it!
Oh I LOVE Dijon mustard but it’s so damn expensive here!
Alex will confirm–I am a girl who LOVES her sauces. I don’t want dressing/sauce whatever on the main event because I want to be able to have the sauce all to myself, lol. This sounds fantastic. Bring some over with you, yes?
Hahaha. Yes. We shall go fishing in Lake…Chicago for it? You bring the sauce.
I totally agree with you, Arman! Laura and I went on a hunt in the salad dressing aisle a while back, and I swear like 90% of the dressings involved copious amounts of high fructose corn syrup. When that is one of the first ingredients listed, then we’ve got a problem. I get trying to make things more affordable…but blech. What is not blech, though, is this salmon. We don’t often eat salmon because it can sometimes taste really fishy…but I’m going to need to try this sweet chili version. Or I’m going to need you to just come visit upstate New York on make it. (Hey, we have a Trader Joes, Whole Foods and lots of chicken parm. And bad fondue.)
I will personally make you salmon as long as that bad fondue shop is open. i want the damn fondue!
Random fact- We use to sell fluff in the supermarkets growing up but then HFCS got banned in Australia- hence the crazy inter-country laws!
I think you know by now that I LOVE salmon and it’s because of dishes like this! Quick, easy and soooo delicious! That sauce looks amazing and these photos are STUNNING!
Thanks so much, Sonali. I think I’d comfortably live in your kitchen!
You wanna come over and cook dinner tonight? I can use a helping hand!
Um… Yes. Have the minestrone simmering first 😉
I am totally with you – it is all about sauce. I like fries and crisps and stuff, but only because of all the things I can dip them in.
So true, right! I love sauces
These pictures came out beautifully. Love the greens on top.
To be totally honest, I hardly ever buy sauces anymore. I just make my own, especially when it comes to salad dressing. Granted that will change in the summer when I have lettuce coming out of more pores. Then I’ll need a little help.
Thanks love! 🙂
I still remember when you blended those leaves. Fail Whale.
This looks AWESOME Arman! Your photos are fantastic – I want to reach into my screen and put that salmon on my dinner plate 🙂
Cheers, Caroline- Appreciate it! 🙂
Sounds amazing!! I love this for a weeknight dinner because it’s so quick!
You bet, Holly! 🙂
Arman, Like you I’ve been shocked at how much sugar is in most sauces. Love this recipe for salmon and will have to look for a less-sugary alternative to most chili sauces in my neighborhood store.
Thank you, Laura! I know, right? It baffles me!