This Sweet Chili Salmon is packed with protein and so easy to make with minimal ingredients. It takes 5 minutes to prep, then pop it into the oven for the most, tender fall apart fish dinner with Sweet Thai Chili Sauce. Ready from start to finish in under 30 minutes!
This is one of my favorite Salmon recipes because it's so easy to prep, and the sweet and spicy chili sauce adds so much flavor! Plus, it's actually good for you!
Pair it with a simple salad with avocado for lunch, chop it up for a wrap, or serve it over rice. Try this Blackstone Fried Rice, Coconut Lime Rice, or Mediterranean Yellow Rice.
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Why You'll Love This Recipe:
- Healthy. Salmon is high in protein, nutrients, and Omega 3's.
- Easy to Prep. The only chopping is garlic and green onions, then sprinkle on spices and pour over bottled sauce.
- Quick. Ready to eat from start to finish in under 30 minutes and the oven does most of the work.
- Delish. Perfectly baked salmon is coated in the most delicious sweet and spicy sauce that will have your tastebuds singing.
For more healthy Salmon recipes, try this Blackened Salmon in the Air Fryer and Cilantro Lime Salmon.
Ingredients:
Salmon: I like to use Sockeye Salmon because it's a wild fish versus farmed, which means it has a more diverse diet. Sockeye Salmon is also a bit lower in fat versus Atlantic salmon, and will cook a bit faster in the oven. Be careful not to overcook it.
Sweet Thai Chili Sauce: A sweet and spicy Asian sauce that can be found in the International isle at the grocery store, usually near the soy sauce. Simple Truth Organic and Thai Kitchen are some of the easier to find brands, and both taste great.
See the recipe card below for the full list of ingredients and quantities.
Substitutions and Variations:
Coho or Atlantic Salmon can be used instead of Sockeye, but you may need to add a few minutes to the cook time.
The green onion can be substituted with fresh minced cilantro.
If you want the salmon to be pre-portioned into slices before baking, you can cut them on a cutting board into 4 or 5 pieces before adding to the cookie sheet.
If you love Asian inspired recipes, try these Sticky Asian Turkey Meatballs, Spicy Asian Cucumber Salad, and Spring Roll Salad.
How to Make Sweet Thai Chili Salmon:
Step 1: Preheat the oven to 400 degrees. Line a cookie sheet with tin foil and place the salmon (skin side down) onto the cookie sheet.
Step 2: Brush the top of the salmon with olive oil. Sprinkle over the spices and garlic. Then, pour over half of the sweet chili sauce and use the brush to smooth it out over the entire surface of the salmon. Don't dip the brush into the remaining chili sauce in bowl or it will contaminate it and we want to pour it over at serving. Bake for 12-16 minutes until the internal temperature is between 130-145 degrees. I like mine more on the well done side (145ish).
Step 3: Add the other half of the sweet Thai chili sauce in a saucepan and heat up over low heat while the salmon is baking.
Step 4: Allow the salmon to cool for a few minutes, and pour the remaining sauce over top, and sprinkle on green onions. Slice the salmon into 4-5 pieces with a spatula. The skin should stick right to the foil and pull away from the salmon.
Step 5: Serve with lime wedges and enjoy!
Expert Tips:
- The USDA recommends salmon to be cooked at 145 degrees for safety reasons; although, many people prefer it closer to 130 degrees.
- Watch out for fine pin bones when eating. I usually find one or two in the filet after baking. If you have smaller kids, cut their piece into small pieces before giving it to them and make sure there aren't any. See the photo below.
For more easy fish dinner recipes, try this Blackened Mahi Mahi, Baja Shrimp Tacos and Shrimp Scampi without Wine.
Recipe FAQs:
No, not for this recipe. When sliced into pieces after baking, the salmon easily pulls away from the skin and the skin will stick to the foil.
These are the two most commonly found in my grocery store. Sockeye is a bit lower in fat, darker in pinkish orange/red color, and it's wild caught. Atlantic is lighter in pink color, a bit higher in fat and farm raised, which means it could potentially have more contaminants and a less diverse diet. Both are incredibly nutrient rich and taste amazing. When I have a choice, I'll pick Sockeye or Coho, but I will certainly eat Atlantic too.
Store the fish in a sealed container in the fridge for up to 2 days. To reheat, wrap in foil and return to a cookie sheet. Bake at 350 degrees for 5-8 minutes until hot.
More High Protein Dinner Recipes to Try:
If you tried this Sweet Chili Salmon Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Sweet Chili Salmon
- Total Time: 20 minutes
- Yield: 1.5 lbs 1x
Description
This Sweet Chili Salmon is packed with protein and so easy to make with minimal ingredients. It takes 5 minutes to prep, then pop it into the oven for the most, tender fall apart fish with a sweet and spicy Sweet Thai Chili Sauce. Ready from start to finish in under 30 minutes!
Ingredients
- 1 and ½ lb Wild Sockeye Salmon filet (closer to a pound is still enough for 2 adults and 2 kids)
- 2 teaspoons olive oil
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- 2 garlic cloves, minced
- ½ cup Sweet Thai Chili Sauce
- 2 teaspoons green onion, sliced on a bias
- 1 lime, cut into wedges for serving
Instructions
- Preheat the oven to 400 degrees. Line a cookie sheet with tin foil and place the salmon skin side down onto the cookie sheet.
- Brush the salmon with olive oil. Sprinkle over the spices and garlic. Then, pour over half of the sweet chili sauce and use the brush to smooth it out over the entire surface of the salmon. Don't dip the brush into the remaining chili sauce in bowl or it will contaminate it and we want to pour it over at serving. Bake for 12-16 minutes until the internal temperature is between 130-145 degrees. I like mine more on the well done side (145ish).
- Add the other half of the sweet Thai chili sauce in a saucepan and heat up over low heat while the salmon is baking.
- Allow the salmon to cool for a few minutes, and pour the remaining sauce over top, and then sprinkle on green onions. Slice the salmon into 4-5 pieces. The skin should stick right to the foil and pull away from the salmon.
- Serve with lime wedges and enjoy!
Notes
- The USDA recommends salmon to be cooked at 145 degrees for safety reasons; although, many people prefer it closer to 130 degrees.
- Watch out for fine pin bones when eating. I usually find one or two in the filet after baking. If you have smaller kids, cut their piece into small pieces before giving it to them and make sure there aren't any.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: dinner
- Method: baked
- Cuisine: Asian
Holly
The perfect dinner recipe..easy, delicious and healthy!
Tara Smithson
Totally agree! Thanks so much for the review.