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This baked Thai-inspired sweet chili salmon recipe is quick, ridiculously easy, and packed with flavor! It’s perfect for busy weeknights and is ready in just 20 minutes.
You may also like my Air Fryer Salmon Bites, Easy Thai Shrimp Curry or Quick Thai Green Curry Soup next.
Why you’ll love it
This baked salmon recipe really couldn’t be easier, so it’s a fantastic one for beginners. It’s literally two steps: add sauce, and then bake the salmon! The sweetness, gentle heat, and tangy flavors from the sweet chili sauce perfectly complement the juicy, tender salmon.
There’s no messy frying involved in this salmon with sweet chili sauce. Baking transforms it into an irresistibly tasty glaze over the flaky fish. Once it’s plated, I love brightening it up with some fresh staples in Thai cuisine like lime juice, cucumbers, cilantro, and scallions.
What you’ll need
- Salmon – I use either wild sockeye or Atlantic salmon filets. Season them generously with salt & pepper.
- Sweet chili sauce – it’s made with red chili peppers (Fresno chili, Thai, or red jalapeño peppers), rice wine vinegar, garlic, and a sweetener such as sugar or honey
- For serving – we’re using jasmine rice, cucumber and cilantro and scallions for a burst of freshness, sesame seeds, and a kiss of lime juice
Helpful tips
- You’ve probably encountered sweet chili sauce before. It’s the same stuff that’s often served as a dip with spring rolls.
- It isn’t what I’d call spicy! The little flecks of chili pack a bit of a kick, but it’s a balanced heat-and-sweet flavor profile.
- Brands can vary slightly in flavor and heat/sweetness level. I like Blue Dragon or Thai Kitchen brand.
How to make sweet chili salmon
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven, and line a baking sheet. Place the salmon on it skin-side down, and season with salt & pepper. Spread the sweet chili sauce on top of each piece. Bake until it flakes with a fork. Serve with the suggested toppings, and enjoy.
Pro tip
Cooking time will vary depending on the thickness of your salmon, so err on the side of cooking it less and checking it. You can always return it to the oven for another minute or two, but you can’t fix overcooked salmon.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- This is the baking sheet that I use.
- Cut the filet and toppings effortlessly with a sharp chef’s knife on a sturdy cutting board.
- Store the rest of your lime in this lime saver to keep it fresher for longer.
Substitutions and variations
- Since the salmon itself has two ingredients, it’s all about the toppings and what you serve with it to change it up! My suggestions are totally optional, and you can omit or add any, e.g. the cilantro.
- Readers have made this with a different fish, creative toppings, etc. Read through the comments below for inspiration.
What to serve with sweet chili salmon
- It’s really good with jasmine rice and my suggested fresh toppings. I definitely recommend a generous squeeze of lime juice, which makes it so bright and tasty.
- My Easy Stovetop Asparagus or steamed broccolini would be another great pairing.
- An Asian-inspired salad that would go well is my Thai Quinoa Salad.
Leftovers and storage
- Store leftover salmon for 2-3 days in the fridge in an airtight container.
- Reheat over a low heat slowly until warmed through, taking care not to dry out the salmon. It’s also great the next day cold on a salad!
- I’m not a fan of freezing cooked salmon because the texture can change, but you could try for up to 3 months.
More easy salmon recipes
If you made this salmon with a sweet chili glaze, please leave a star rating and review below! You can also tag me on Instagram if you made this or any of my recipes.
Sweet Chili Salmon
Ingredients
- 1 pound fresh salmon cut into 4 pieces
- Salt & pepper to taste
- 1/4 cup Thai sweet chili sauce or to taste
- Serve with: lime juice, rice, cucumber, scallions, cilantro, sesame seeds optional but recommended
Instructions
- Preheat your oven to 400F and move the rack to the middle position. Line a baking sheet with foil or parchment paper for easy clean-up.
- Place the salmon, skin-side down, on the baking sheet. Season it with salt & pepper. Spread about a tablespoon of sweet chili sauce on each quarter, totalling about 1/4 cup (I just use the back of a spoon). You can always add a bit more sauce if you wish.
- Bake the salmon for 13-15 minutes or until it flakes easily with a fork. Keep in mind that the salmon will continue to cook for a bit after you take it out of the oven. If your salmon is particularly thick (like more than an inch thick in the thickest part), it may need a little more time.
- I like to squeeze some lime juice over top and serve it with jasmine rice, scallions, cilantro, cucumber, and sesame seeds sprinkled over top.
Notes
- You can find sweet chili sauce in the Asian foods section of most major grocery stores.
- Nutritional information is for the salmon + sauce and no toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on January 8, 2020. It’s been updated with new photos and better instructions but is the same great recipe!
This is my new go to recipe now for salmon. Bought a jar of prepared sweet chili sauce and it was the absolute best!
Awesome! That makes us so happy to hear, Nona!
I wanted a different recipe for my same way of cooking salmon and this was perfect!! The perfect sweet flavor, not to much, just right. I served this with the Thai quinoa rice and wow! I will put this in my rotation.
I’m thrilled to hear that, Carol! 😀 Thank you!
I never thought to try a sweet chili sauce on salmon, I got rave reviews when I served to the family. This was so good the perfect flavor, the tarter sauce is out.
Thank you
I’m so happy to hear that, Carol!! You’re very welcome.
I really enjoyed this dish, Natasha. I made it for Sunday lunch this past weekend. So tasty! I made everything per your original directions, but some of your other suggestions as sides sound good too. I usually make your salmon recipes a couple of times a week, so, it’s good to have different flavors in the mix.
That makes me so happy!! 😀 Thanks, Lorena!!
Absolutely delicious! I wonder if I can substitute another fish, such as a white fish (chilean sea bass, etc.)? I love salmon but just was curious.
Hi Brian!! Yes – I think that would work great.