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
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! 😀