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Sweet Chili Salmon is a simple yet flavorful dish that comes together in just 15 minutes. Pan-seared salmon with a sticky Thai sweet chili sauce makes it sweet, tangy, and just the right amount of spicy. A quick and satisfying meal!
Table of Contents
- Salmon With Sweet Chili Sauce
- Why You’ll Love This Recipe
- Ingredients You’ll Need
- Recipe Variations
- How To Make Sweet Chili Salmon
- Other Ways To Cook It
- Secrets To The Best Sweet Chili Salmon
- Frequently Asked Questions
- What To Serve With Sweet Chili Salmon
- Other Recipes You Might Like
- Sweet Chili Salmon Recipe
Salmon With Sweet Chili Sauce
Thai sweet chili sauce is a must-have in my kitchen. We’re obsessed with it and use it on everything—Fried Wontons, Thai Chicken Lettuce Wraps, or anything that needs a dip.
Little G has started eating mildly spicy food without even realizing it, and he’s also getting into salmon. So, I made this simple pan-seared salmon with a jazzed-up Thai sweet chili sauce.
I add a splash of lime juice to thin out the sauce, cut through the richness of the salmon, and get rid of any fishy smell. Chopped cilantro and sesame seeds go in for extra flavor and texture.
Slather the sauce over the salmon, and you’ve got the easiest, most delicious salmon dish. It’s sweet, tangy, a little spicy, and ready in just 15 minutes! Give it a try, and I’m sure you’ll love it as much as we do. Don’t miss my tips for the best pan-seared sweet chili salmon—crispy on the outside, tender on the inside, and absolutely delicious! Check out the other ways to cook it below if you want to bake or air fry instead.
Why You’ll Love This Recipe
- Quick and easy. Ready in just 15 minutes! Perfect for busy weeknights or when you need a fuss-free meal.
- Bold, well-balanced flavors. Sweet, tangy, and just the right amount of heat. Thai sweet chili sauce, fresh lime juice, sesame seeds, and cilantro come together for the perfect flavor combo.
- Perfectly crispy pan-seared salmon. Golden and crispy on the outside, tender and flaky on the inside. No soggy salmon here—just the perfect texture in every bite!
- Healthier than takeout. Made with real ingredients, no additives, and packed with protein and omega-3s. A fresh, homemade meal that’s better (and faster!) than ordering in.
Ingredients You’ll Need
- Salmon – Skin-on works great for a crispy sear, but if you prefer skinless, that works too.
- Salt
- Black pepper
- Thai sweet chili sauce – The star of the dish.
- Lime juice – Lemon juice works too, but lime gives the best tangy kick.
- White sesame – You can toast the sesame seeds for even more flavor. Black sesame works too if that’s what you have.
- Cilantro leaves – If you’re not a fan of cilantro, use chopped green onions or fresh parsley instead.
- Oil – Use vegetable or canola oil.
Check out the recipe card below for the full ingredient list and details.
Shopping Guide: For Thai sweet chili sauce, Mae Ploy is my go-to—perfectly sweet, tangy, and mildly spicy. Pantai Norasingh is thicker with a rich flavor, while Por Kwan is a solid choice too. Find them at Asian stores, supermarkets, or online.
Recipe Variations
- Eggs – Swap the salmon for eggs and make my Sweet Chili Eggs—super easy, packed with flavor, and perfect with rice.
- Chicken – Crispy, juicy, and coated in that sweet-spicy sauce. Try my Sweet Chili Chicken!
- Shrimp – Love seafood? My Sweet Chili Shrimp is quick, delicious, and so good with noodles or rice.
- Brussels Sprouts – Turn it into a veggie dish with my Sweet Chili Brussels Sprouts—crispy, caramelized, and addictive.
- Noodles – Carbs, sauce, and peanutty goodness. You’ll love my Thai Sweet Chili Peanut Noodles
How To Make Sweet Chili Salmon
Sprinkle a little salt and pepper over the salmon—just enough to bring out the flavor. Now, grab a bowl and mix up the sweet chili sauce, a squeeze of lime juice, some sesame seeds, and chopped cilantro. Give it a good stir, and that’s your sauce done! Set it aside while we cook the salmon.
Heat up a skillet with a little oil over medium heat. Once it’s hot, add the salmon and let it sear—don’t mess with it too much! Let it cook on one side until it’s nicely golden, then flip and do the same on the other side. When it’s cooked through, move it to a plate, drizzle that sweet chili sauce all over, and serve it up right away.
Other Ways To Cook It
- Baked: Pop the salmon on a lined baking sheet and bake at 400°F (200°C) for 10–12 minutes until it’s cooked through. Want that sticky, caramelized finish? Brush on the sweet chili sauce in the last 2–3 minutes, or give it a quick broil to really bring out the flavor.
- Air Fryer: Preheat to 375°F (190°C), lightly oil the salmon, and air-fry for 7–9 minutes. To keep the sweet chili sauce from burning, wait until the last 2 minutes to brush it on. Super easy, super crispy!
Secrets To The Best Sweet Chili Salmon
- Before seasoning, grab a paper towel and pat the salmon dry. This makes a big difference! It helps the fish sear properly and gives you that beautiful golden crust instead of steaming in its own moisture.
- Make sure the fillets have some space. Crowding the pan traps steam, and that’s the fastest way to end up with soggy salmon instead of a nice crispy sear. If you’re cooking multiple pieces, work in batches for the best results.
- Whether you’re baking or air frying, brushing the salmon with a little oil first helps seal in moisture and keeps it from drying out. A light coat of oil also helps the surface crisp up nicely while cooking.
- Salmon is done when it flakes easily with a fork. The sweet spot for perfect doneness is around 125-130°F (52-54°C) in the thickest part. Take it off the heat a little early because it’ll keep cooking as it rests. This way, you avoid dry, overcooked fish.
Frequently Asked Questions
Yes. Just let it thaw in the fridge overnight, or if you’re short on time, seal it in a bag and soak it in cold water for about 30 minutes. Make sure to pat it dry before cooking so it doesn’t get watery.
Thai sweet chili sauce is more sweet than spicy, with just a little heat. If you want more of a kick, mix in some sriracha to amp it up.
Get your pan nice and hot before adding the salmon, and don’t mess with it too soon—let it sear so it naturally releases.
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet over low heat, bake at 300°F (150°C) for about 10 minutes, or air fry at 350°F (175°C) for 3–4 minutes. Skip the microwave—it’ll dry out the salmon.
This recipe is only 276 calories per serving.
What To Serve With Sweet Chili Salmon
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Sweet Chili Salmon
Ingredients
- 1 lb (500g) salmon, cut into 2-3 pieces
- salt
- black pepper
- 4 tablespoons Thai sweet chili sauce
- 1 1/2 teaspoons lime juice
- 1/2 teaspoon white sesame
- 1/2 tablespoon cilantro leaves, chopped
- 1 teaspoon oil
Instructions
- Season the salmon with a pinch of salt and pepper. In a separate bowl, mix the sweet chili sauce, lime juice, sesame seeds, and cilantro leaves together. Stir well to combine and set aside.
- Heat a skillet with oil over medium heat. Pan-sear the salmon on both sides until cooked through. Transfer the salmon to a serving platter, drizzle the sweet chili sauce on top, and serve immediately.
Notes
- Before seasoning, grab a paper towel and pat the salmon dry. This makes a big difference! It helps the fish sear properly and gives you that beautiful golden crust instead of steaming in its own moisture.
- Make sure the fillets have some space. Crowding the pan traps steam, and that’s the fastest way to end up with soggy salmon instead of a nice crispy sear. If you’re cooking multiple pieces, work in batches for the best results.
- Whether you’re baking or air frying, brushing the salmon with a little oil first helps seal in moisture and keeps it from drying out. A light coat of oil also helps the surface crisp up nicely while cooking.
- Salmon is done when it flakes easily with a fork. The sweet spot for perfect doneness is around 125-130°F (52-54°C) in the thickest part. Take it off the heat a little early because it’ll keep cooking as it rests. This way, you avoid dry, overcooked fish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be cooked in an Air-fryer? absolutely love your recipes. I need times please.
Best wishes,
Sandy Brown
Yes, you can! Preheat to 375°F and cook for 8-12 minutes, depending on the thickness, until the fish flakes easily and is opaque.
Delicious Salmon and Chicken with the Thai Chili Sauce. I use on my Egg Rolls.
That sounds awesome! Using the chili sauce on egg rolls is such a great idea. :)
I take it that the sesame is seed, not oil?
Yes.
Hi, I loved this recipe so much. I too adore sweet chili sauce. In fact, I loved it so much, I included it in my 10 most popular Pinterest summer recipes. It would make my day if you check it out, and even more if you share it on social media.
My husband and I love salmon and this looks delicious. Is there a specific chili sauce you use?
Mae Ploy
Thai chili sauce is very easy to make and healthier with maple syrup instead of processed sugar. Great on salmon.