Sweet Chili Salmon
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My sweet chili salmon recipe features tender pan-seared salmon coated in a sticky, sweet chili glaze that caramelizes around the edges. It’s an easy 10-minute dinner that tastes far more impressive than the effort involved.
I could eat pan-seared salmon every day of the week, and it takes a really impressive sauce or glaze to make me stray from that. That’s where my Thai sweet chili salmon comes in. The sweet and spicy sauce coats every nook and cranny of the salmon, caramelizing around the edges while keeping the center flaky and tender.
I first tested searing the salmon directly in the sauce, but it either burned too quickly or made the salmon overly sweet. I eventually switched to adding the glaze at the very end, which worked perfectly. It created a sticky, glossy finish without overpowering the salmon or scorching the sugars.
It’s the kind of fast dinner that my partner reckons tastes like something from a restaurant, especially when I serve it with rice to soak up all the extra sauce.
Table of Contents
Why I love this recipe
- An easy weeknight dinner. From prep to plate, the salmon is ready in under 15 minutes. I don’t call it a weeknight savior for no reason.
- Great for meal prep. I often make a double or triple batch of the salmon and portion it into individual containers with basmati rice and air fryer frozen broccoli (as pictured below) for easy lunches throughout the week.
- Mostly pantry staples. Aside from the salmon itself, everything else is made with simple ingredients I almost always have on hand- even bottled lime juice works here.
- 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.
Key Ingredients
Here’s what goes into sweet chili salmon, along with my kitchen notes. Full measurements are in the recipe card below.
- Salmon fillets. I recommend using skin-on filets, since the skin helps prevent the salmon from sticking to the pan while the fat slowly renders for crispier edges. Even if you don’t eat the skin, you can always remove it after cooking.
- Olive oil. For pan-searing the salmon. I tested this recipe with butter, too, but it made the sauce taste heavier and slightly greasy once the sweet chili glaze was added.
- Lime juice. I like adding this for some acidity, which tenderizes the salmon and locks in some brightness before cooking. It also balances the sauce’s sweetness. Either fresh or bottled juice is fine.
- Sweet chili sauce. Use a sauce made with real sugar rather than artificial sweeteners. The sugar helps the glaze caramelize and cling to the salmon rather than slide off.
How to make sweet chili salmon
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, drizzle with the sauce, and let it sit for 1 minute.
What to serve with sweet chili salmon
I almost always serve this salmon over jasmine or basmati rice, so none of the sticky glaze goes to waste. For vegetables, air fryer broccoli, snap peas, or a simple Asian cucumber salad all work especially well alongside the sweet and spicy sauce.
Arman’s recipe tips
- Don’t add the sauce while the salmon is cooking. I tested this early on, and the sugars in the sweet chili sauce burned far too quickly. Instead, I like adding the sauce right at the end while the salmon is still hot so it warms through and becomes glossy without scorching.
- Make sure the pan is hot. If you’re unsure whether the skillet is ready, carefully flick in a drop of water- if it sizzles immediately, you’re good to go. A properly heated pan helps the salmon develop a better crust and prevents sticking.
- Use a meat thermometer. I look for an internal temperature between 140-145°F in the thickest part of the fillet. It’s the easiest way to avoid overcooking the salmon.
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: I like to reheat the salmon in a hot skillet with a tablespoon of water until it’s sizzling. I recommend spooning the sauce on top at the last minute.
Frequently asked questions
Absolutely, I’ve tested this under the broiler several times, and it works especially well when I want less cleanup or make a larger serving. Brush the salmon with the lime mixture, place it skin-side down on a parchment-lined baking sheet, and broil for 5-6 minutes, or until the edges begin caramelizing and the salmon flakes easily with a fork.
Yes, and I actually do this often for quick weeknight dinners. Just make sure the salmon is fully thawed and patted very dry before cooking, otherwise it won’t sear properly, and the glaze can turn watery instead of sticky.
More easy salmon recipes
Sweet Chili Salmon
Ingredients
- 4 salmon fillets 6 ounces each
- 1/4 cup lime juice
- 3 tablespoons olive oil divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup sweet chili sauce
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 it over medium heat. Once hot, add your salmon skin-side down to the pan. Sear for 5 minutes, or until the skin is crisp and the salmon releases easily from the pan, then flip and cook for a further 5 minutes, or until the salmon reaches 140°F.
- Remove from the heat and drizzle with sweet chili sauce. Let it sit for one minute. The sauce should coat the salmon in a sticky, glossy glaze.
Notes
Nutrition
Originally published August 2020
In this email the Sweet Chili Salmon comes up instead of the recipe for the Guilt-Free Pasta Salad when you open the “Get Tecipe”.
Thank you in advance for correcting this error!
LOVE YOUR RECIPES!
Teresa.
Chilli and salmon-very good. Salmon I like very much. Heslthy fats!
It sure is, Mario. I’m so glad you enjoyed it- the photos you shared on Instagram looked great!!