This sweet chili salmon recipe is quick, ridiculously easy, healthy, and packed with flavor! Perfect for busy weeknights.
Preheat oven to 400F and move the rack to the middle position. Line a baking sheet with foil or parchment paper for easy clean-up.
My salmon was already cut into 4 pieces. You can leave it whole or cut it up - that's up to you. 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.
Roast 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, chopped scallions, cucumber, and sesame seeds sprinkled over top.