This baked Thai-inspired salmon dish features juicy salmon filets coated in sweet chili sauce and quickly baked to perfection—ready in just about 20 minutes.
Why You’ll Love This Recipe
You’ll love this recipe because it’s incredibly easy and fast—perfect for busy weeknights. The sweet chili sauce brings a balanced sweetness with a gentle heat, which perfectly complements the richness of the salmon. There’s no frying involved—just spread the sauce, bake, and serve with fresh accents like lime, cucumber, cilantro and scallions for a bright finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound fresh salmon, cut into 4 pieces
Salt & pepper, to taste
¼ cup Thai sweet chili sauce (or more, to taste)
For serving: lime juice, jasmine rice, cucumber, scallions, cilantro, sesame seeds (optional but recommended)
Directions
Preheat your oven to 400 °F (≈ 200 °C) and position the rack in the middle of the oven. Line a baking sheet with foil or parchment paper for easier cleanup.
Place the salmon pieces skin-side down on the prepared baking sheet. Season them generously with salt and pepper.
Spread about 1 tablespoon of the sweet chili sauce over each salmon piece (totaling approximately ¼ cup). You can adjust the sauce quantity to your taste.
Bake the salmon for about 13–15 minutes, or until the fish flakes easily with a fork. Note: If your salmon filets are more than about 1 inch thick at their thickest point, you may need an extra minute or two. Since the salmon will continue to cook a little after removal from the oven, it’s better to err on slightly under-cooking rather than over-cooking.
Once out of the oven, squeeze fresh lime juice over the salmon and serve immediately with jasmine rice, sliced cucumber, chopped scallions, cilantro, and sesame seeds if using.
Servings and timing
Servings: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Variations
Substitute the salmon with another firm fish (for example, Chilean sea bass or halibut) – the sweet chilli glaze will work nicely with them too.
Add a marinade step: let the salmon sit in a little of the sweet chili sauce for 10–15 minutes before baking for deeper flavor.
Mix in extra flavor: add minced garlic, grated ginger, or a dash of soy sauce or fish sauce to the sweet chili sauce before spreading.
Change up toppings: try pickled red onion, steamed broccolini, roasted asparagus or an Asian-style salad instead of rice and cucumber.
For a spicier version: choose a sweet chilli sauce with more heat-flakes or stir in a little sriracha or chili paste to the sauce before applying.
Storage/Reheating
Store any leftover salmon in an airtight container in the refrigerator for 2-3 days. To reheat, gently warm the salmon over low heat (for example in a lightly covered baking dish in a 300 °F/150 °C oven for a few minutes) to avoid drying it out. It’s also delicious served cold next day over a salad. Freezing cooked salmon is generally not recommended because the texture can change, but you could freeze it for up to about 3 months if needed.
FAQs
What type of salmon should I use?
You can use wild sockeye or Atlantic salmon filets—choose ones with a nice thickness so they stay moist during baking.
Can I use fresh sweet chili sauce or make my own?
Yes. Many store-bought sweet chili sauces work well (e.g., Blue Dragon or Thai Kitchen). You can also make your own using chopped red chilies (Fresno, Thai or red jalapeño), rice wine vinegar, garlic and a sweetener such as sugar or honey.
How do I tell when the salmon is done?
The salmon is done when it flakes easily with a fork and is just opaque in the center. If you press lightly and it separates into flakes, it’s ready.
Can I bake this at a different temperature or time?
Yes, but baking at around 400 °F (200 °C) for ~13–15 minutes is optimal here. If you use a lower temperature or thicker filets, you may need to adjust the time slightly.
Is the sweet chili sauce very spicy?
No — most sweet chili sauces offer balanced sweetness with gentle heat. The little chili flecks add a kick, but it’s not overwhelmingly spicy.
What can I serve with the salmon besides rice and cucumber?
Try steamed broccolini, roasted asparagus, a fresh Asian-style salad, quinoa, or even cauliflower rice for a lighter option.
Can I prepare this ahead of time or freeze before cooking?
You can season the salmon ahead of time, but it’s best to apply the sauce and bake shortly before serving to maintain texture and flavor. Freezing raw salmon with sauce is possible but may affect sauce texture; freezing cooked salmon is less ideal due to texture changes.
Can I use this recipe on the grill instead of baking?
Yes — you could grill the salmon skin-side down, apply the sweet chili sauce in the last few minutes of cooking so the glaze lightly caramelizes without burning.
How do I store leftovers and keep them tasty?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, do so gently and slowly to preserve moisture. You can also serve the leftover salmon cold, chopped into a salad or alongside fresh greens.
Conclusion
This sweet chili salmon recipe is a perfect mix of ease and flavor—just a handful of ingredients, minimal steps, and a finish that looks and tastes like you spent more time on it than you did. Whether you’re feeding yourself or a small group, it’s a dependable weeknight winner.
This Thai-inspired Sweet Chili Salmon features juicy, tender fillets baked in a sticky-sweet chili glaze, then finished with fresh lime and herbs. It’s fast, flavorful, and perfect for weeknight dinners.
