This Sweet Chili Salmon is sweet, spicy and full of flavor. The salmon fillets are marinated in a delicious chili sauce, wrapped in foil and oven baked for an easy dinner that’s ready in less than 30 minutes.
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This Sweet Chili Salmon is perfect for an easy weeknight dinner. Made with just 3 main ingredients, it’s quick to prep and ready to serve in less than 30 minutes.
The sweet chili sauce creates a sticky, flavorful glaze on the salmon without being overly spicy, making it a great option for the whole family.
Make sure to try this Air Fryer Honey Soy Marinated Salmon and this Honey Lemon Baked Salmon with Dill and Garlic, or browse more seafood recipes.
Why you will love this recipe!
- Simple ingredients: You only need 3 ingredients to make this easy recipe.
- Full of flavor: The sweet chili sauce makes a delicious sticky glaze that's sweet with a little heat.
- Quick: From start to finish, it's ready to serve in less than 30 minutes!
Ingredients
- Salmon: You can use fresh or frozen salmon fillets, either skin-on or skinless. If using frozen, thaw completely in the fridge before marinating.
- 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
- Mix the sauce and marinate the salmon (photo 1).
- Line a baking pan with foil, add the salmon, skin side down, and spoon over more sauce (photo 2).
- Wrap the salmon tightly in foil and bake at 360F / 180c for 20 minutes (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 make this with other fish fillets, such as cod or tilapia. Cooking times will vary depending on thickness.
- For a spicier sweet chili salmon, add a pinch of red pepper flakes or cayenne to the marinade. Fresh ginger or garlic are also great additions.
Frequently Asked Questions
Wrapping the salmon in foil helps keep it moist as it cooks and stops the sweet chili sauce from burning. Opening the foil at the end lets you glaze and broil the salmon until lightly caramelized.
Serving Suggestions
This Sweet Chili Salmon is great served with vegetables, rice or noodles. Try it with one of these easy sides:
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 cooking. Keep it covered in the refrigerator until you're ready to cook.
Leftover Sweet Chili Salmon will keep in an airtight container in the refrigerator for up to 3 days. Enjoy it cold with salads, or reheat gently in the oven until warmed through.
If you’ve tried this Sweet Chili Salmon, be sure to leave a star rating and let me know how it turned out!
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.
- Salmon is cooked through when it flakes easily with a fork and reaches 145°F / 63°C in the thickest part.
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