Sweet Chili Salmon
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!
Salmon With Sweet Chili Sauce
Thai sweet chili sauce is a staple in my kitchen. We love it and use it on everything—from Fried Wontons to Thai Chicken Lettuce Wraps, or as a dip for various dishes.
Little G has started enjoying mildly spicy foods without even noticing, and he’s also getting into salmon. So, I whipped up this easy pan-seared salmon with an enhanced Thai sweet chili sauce.
A splash of lime juice is added to thin the sauce, cut through the richness of the salmon, and eliminate any fishy odor. Chopped cilantro and sesame seeds are included for added flavor and texture.
Generously coat the salmon with the sauce, and you have the easiest, most delicious salmon dish. It’s sweet, tangy, slightly spicy, and ready in just 15 minutes! Try it out, and I’m confident you’ll love it as much as we do. Don’t forget to check out my tips for achieving the best pan-seared sweet chili salmon—crispy on the outside, tender on the inside, and utterly delicious! If you prefer, explore the other cooking methods below for baking or air frying.
Why You’ll Love This Recipe
- Quick and easy: Ready in just 15 minutes! Ideal for busy weeknights or when you need a no-fuss meal.
- Bold, well-balanced flavors: Sweet, tangy, and just the right amount of heat. The combination of Thai sweet chili sauce, fresh lime juice, sesame seeds, and cilantro creates the perfect flavor profile.
- 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 skinless salmon is fine too.
- Salt
- Black pepper
- Thai sweet chili sauce – The star of the dish.
- Lime juice – Lemon juice can be used, but lime provides the best tangy kick.
- White sesame seeds – Toast them for added flavor. Black sesame can also be used.
- Cilantro leaves – If you dislike cilantro, substitute with chopped green onions or fresh parsley.
- Oil – Use vegetable or canola oil.
Shopping Guide: For Thai sweet chili sauce, Mae Ploy is my favorite—perfectly sweet, tangy, and mildly spicy. Pantai Norasingh offers a thicker, richer flavor, while Por Kwan is also a reliable option. These can be found at Asian grocery stores, supermarkets, or online.
Recipe Variations
- Eggs: Substitute salmon with eggs to create 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: Enjoy seafood? My Sweet Chili Shrimp is quick, delicious, and pairs wonderfully with noodles or rice.
- Brussels Sprouts: Transform it into a veggie dish with my Sweet Chili Brussels Sprouts—crispy, caramelized, and utterly addictive.
- Noodles: Indulge in carbs, sauce, and peanutty goodness with my Thai Sweet Chili Peanut Noodles.
How To Make Sweet Chili Salmon
Start by sprinkling a little salt and pepper over the salmon—just enough to enhance the flavor. In a bowl, mix the sweet chili sauce, a squeeze of lime juice, sesame seeds, and chopped cilantro. Stir well and set aside while you cook the salmon.
Heat a skillet with a bit of oil over medium heat. Once hot, add the salmon and let it sear without moving it too much! Cook until nicely golden on one side, then flip and repeat on the other side. Once cooked through, transfer to a plate, drizzle the sweet chili sauce over, and serve immediately.
Other Ways To Cook It
- Baked: Place the salmon on a lined baking sheet and bake at 400°F (200°C) for 10–12 minutes until cooked through. For a sticky, caramelized finish, brush on the sweet chili sauce during the last 2–3 minutes, or broil briefly to enhance the flavor.
- Air Fryer: Preheat to 375°F (190°C), lightly oil the salmon, and air-fry for 7–9 minutes. Brush on the sweet chili sauce during the last 2 minutes to prevent burning. It’s super easy and super crispy!
Secrets To The Best Sweet Chili Salmon
- Before seasoning, use a paper towel to pat the salmon dry. This step is crucial! It ensures the fish sears properly and achieves a beautiful golden crust instead of steaming in its moisture.
- Ensure the fillets have space. Overcrowding the pan traps steam, leading to soggy salmon instead of a nice crispy sear. If cooking multiple pieces, work in batches for optimal results.
- Whether you’re baking or air frying, brushing the salmon with a little oil first seals in moisture and prevents drying out. A light coat of oil also helps achieve a crisp surface while cooking.
- Salmon is done when it flakes easily with a fork. The ideal doneness is around 125-130°F (52-54°C) in the thickest part. Remove it from the heat slightly early, as it will continue to cook while resting, preventing dry, overcooked fish.
Frequently Asked Questions
Yes, just thaw it in the fridge overnight, or if short on time, seal it in a bag and soak it in cold water for about 30 minutes. Ensure to pat it dry before cooking to avoid excess moisture.
Thai sweet chili sauce is more sweet than spicy, with a hint of heat. For a spicier kick, mix in some sriracha.
Heat your pan well before adding the salmon, and avoid moving it too soon—let it sear to release naturally.
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm 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. Avoid the microwave, as it can dry out the salmon.
This recipe contains approximately 276 calories per serving.
What To Serve With Sweet Chili Salmon
For a wholesome meal and easy weeknight dinner, I recommend pairing it with the following recipes.
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