This delicious Thai Sweet Chili Salmon is a perfect tasty dinner that's ready in less than 30 minutes. Tender salmon fillets are marinated in a flavorful sweet chili sauce, then glazed, wrapped in foil, and oven baked to perfection.
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If you're looking for an easy and quick dinner that's also super flavorful, this Thai Sweet Chili Salmon is the perfect choice. With just 3 simple ingredients, not only is it delicious, but it's also a healthy option. Salmon is low in fat and carbs while being high in protein and omega-3s, making it a nutritious choice in a well-balanced diet.
Plus, it's not spicy at all, but rather more on the sweet side, making it a crowd-pleaser for the whole family. From start to finish, it takes less than 30 minutes to make, giving you more time to enjoy a tasty and satisfying dinner without spending hours in the kitchen.
Make sure to try this Air Fryer Honey Soy Marinated Salmon and this Honey Lemon Baked Salmon with Dill and Garlic too!
Why you will love this recipe!
- Simple ingredients: You only need 3 ingredients to make this easy recipe.
- Healthy: Salmon is low in fat, high in protein and omega-3s, and low in carbs. It's perfect to include in a well-balanced diet.
- Quick: From start to finish, it's ready to serve in less than 30 minutes!
- Dietary info: This sweet chili salmon is dairy-free, gluten-free, and also keto-friendly.
Ingredients
- Salmon: Both fresh and frozen salmon fillets will work well for this recipe. If you use frozen, thaw it in the fridge overnight first.
- Fish Sauce: A good quality fish sauce will add a nice note of umami to the salmon, without adding an overpowering fish flavor.
- Sweet Chili Sauce. Use a good quality Thai sweet chili sauce to get the best flavorful salmon.
How to make sweet chili salmon
Be sure to scroll down for the full recipe!
- Make the sauce and marinate the salmon (photo 1).
- Line a baking pan with foil and place the salmon, adding more sauce (photo 2).
- Wrap the salmon tightly in foil and bake in the oven (photo 3).
- Remove from the oven and unwrap the foil (photo 4).
- Glaze with more sauce and broil until caramelized (photo 5).
Recipe Variations
This foil wrapped sweet chili salmon recipe is delicious as it is, but you can easily make it your own!
- You can use different varieties of fish for this recipe, like cod or tilapia.
- If you love a spicier version, you can add a pinch of chili pepper flakes or cayenne powder to the marinade.
- You can also add more ingredients to the marinade to make it customized to your flavors, like fresh ginger, scallions or garlic.
Frequently Asked Questions
Yes, you can use frozen salmon fillets for this recipe but you need to thaw them completely before marinating in the sweet chili sauce.
Cooking the salmon in foil will keep it soft and moist and it will cook evenly without the risk of drying out. It helps to lock in the natural flavors of the fish for a tastier bite, and it's harder to overcook it using this method.
Yes, salmon cooks great in the air fryer! Follow the same recipe directions, but then cook it in the preheated air fryer at 360F / 180c for 15 to 20 minutes til cooked through.
Serving Suggestions
This Thai sweet chili salmon recipe will go great served with veggies, rice or noodles for a healthy and well-balanced meal. Try it with these favorites:
You can also flake it and add it cold to salads to give them a delicious twist.
Make Ahead, Storage and Reheating
You can marinate the salmon for up to 6 hours before you're ready to cook it. Keep it covered and refrigerated.
Once cooked, the salmon will keep well for 3-4 days in an airtight container in the fridge. It can then be enjoyed either cold with salads or reheated in the oven for 3 to 5 minutes.
Recipe Notes and Tips
- Pat the salmon dry with kitchen paper before marinating it. This step will make sure the marinate will be well absorbed to give the salmon the most flavor.
- You can skip or reduce the marinating time if you're in a hurry, it will still have a great flavor.
- Cut the foil longer than the baking pan, to make sure it's enough to fully wrap the salmon. If you're making a bigger batch, you can line the pan with one foil and then cut another one of the same size to place on top and then carefully fold all the edges together to close it.
- The salmon is fully cooked through when it's a light pink color and no longer translucent, it will also flake easily when pierced with a fork. If you want to test the temperature with a cooking thermometer, it should have an internal temperature of 125F-130F in the thickest part.
This Thai Sweet Chili Salmon recipe is super quick and easy to make. In less than 30 minutes, you'll have tender salmon fillets marinated and glazed in a tasty sweet chili sauce. An effortless and healthy flavorful dinner for the whole family.
More Delicious Salmon Recipes
- Air Fried Salmon with Veggies and Potatoes
- Salmon in Lemon and Basil Sauce
- Honey Lemon Baked Salmon
- Salmon with Red Pepper Sauce
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Sweet Chili Salmon
Ingredients
- 2 salmon fillets (or one large. Around 6 ounces / 170g each)
- 1 tablespoon fish sauce
- 3 tablespoons Thai sweet chili sauce (divided)
Instructions
- Pat the salmon fillets dry with kitchen paper and place in a shallow bowl, skin side down.
- Spoon the fish sauce of the salmon fillets, then a tablespoon of sweet chili sauce over each one. Cover and place in the fridge for at least 30 minutes, or up to 6 hours.
- When ready to cook, pre-heat the oven to 360F / 180c.
- Line a baking sheet with tin foil (use a longer length as we will fully wrap the fish) and place in the salmon fillets, skin side down. Drizzle over any of the remaining sauce from the bowl.
- Tent the foil around the salmon and seal tightly.
- Cook for 20 minutes (depending on the thickness of your salmon fillets - thinner cuts will require less time) til flaky.
- Remove from the oven and unwrap the foil. Switch the oven to broil.
- Spoon over the remaining Thai sweet chili sauce over the fillets and place under the broiler for a couple of minutes til browned and caramelized.
Notes
- Pat the salmon dry with kitchen paper before marinating it. This step will make sure the marinate will be well absorbed to give the salmon the most flavor.
- You can skip or reduce the marinating time if you're in a hurry, it will still have a great flavor.
- Cut the foil longer than the baking pan, to make sure it's enough to fully wrap the salmon. If you're making a bigger batch, you can line the pan with one foil and then cut another one of the same size to place on top and then carefully fold all the edges together to close it.
- The salmon is fully cooked through when it's a light pink color and no longer translucent, it will also flake easily when pierced with a fork. If you want to test the temperature with a cooking thermometer, it should have an internal temperature of 125F-130F in the thickest part.
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