This quick, 2-ingredient, baked Sweet Chili Salmon recipe is a must-try! Tender salmon fillets are coated in a sweet, and mildly spicy, chili glaze. And, all is ready to enjoy in just about 20 minutes! It's perfect for those seeking healthy, fuss-free cooking!!
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As my son started his first year of university and is becoming a little more independent, cooking for himself sometimes, I try to come up with simple recipes requiring little ingredients. That's how this Easy 3-ingredient Baked Potato Wedges recipe came about and it's what led to the creation of this How-To-Guides category page. This baked salmon recipe is definitely one of those one-pan, beginner-friendly, simple yet healthy dishes a beginner can make. It's a lifesaver for busy individuals looking for nutritious options without sacrificing their time after a taxing day at work!
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Reasons to love this recipe
- Balanced Flavors: The sweet chili glaze adds a nice balance of sweetness and very mild spice to the savory salmon, creating a delicious dish.
- It's Simple: With just two ingredients, it's incredibly easy to whip up - perfect for beginners or those short on time.
- Quick Preparation: Just like these Cod Liver Deviled Eggs, this dish is also ready to enjoy in just about 20 minutes, it's a convenient option for busy weeknights when you want a delicious meal without a lot of fuss.
- It's Nutricious: Salmon is rich in omega-3 fatty acids and protein. The sweet chili sauce adds flavor without excessive calories or unhealthy fats.
Ingredients
- Salmon Fillets: I prefer using fillets over salmon steaks because fillets are virtually bone-free. However, you can of course use steaks instead if you prefer.
- Sweet Chili Sauce: It typically uses a balance of sugar, chili peppers, garlic, vinegar, and other seasonings. Sweet Chili sauce is very versatile and can be used as a dipping sauce for appetizers like, chicken wings, or shrimp, and it also works as a marinade or glaze like in this recipe. There are many varieties out there and you can choose one you prefer. Some are more spicy or more sweet than others. I personally like to use Thai Sweet Chili Sauce because it tends to have a milder heat and sweeter flavor than other chili sauces. Alternatively, you can make your homemade sweet chili sauce.
see the recipe card at the end of this post for ingredient quantities
Substitutions and variations
- Salmon: If you prefer a different type of fish, you can substitute salmon with other fish fillets such as trout, tilapia, cod, or halibut. Just remember to adjust the cooking time based on the thickness of the fish.
- Make it spicier: add more chili flakes or hot sauce for extra heat.
- Make it sweeter: add some honey or maple syrup to the glaze before pouring it over the fish.
- Add Some Herbs and Other Spices: add herbs and spices to the glaze before baking. You can add minced garlic, grated ginger, chopped cilantro, chopped green onions, or a sprinkle of sesame seeds.
- Grilled or Pan-Seared: You can also grill or pan-sear the salmon instead of baking it. Brush it with the sweet chili sauce and cook it over medium-high heat until fully cooked through.
Preparation
STEP 1: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
STEP 2: Brush with sauce
Pat each salmon fillet dry with a paper towel and place on the parchment-paper-lined baking sheet. Brush a generous amount of sweet chili sauce over each salmon fillet, ensuring they are evenly coated on all sides. You can use a pastry brush or spoon to apply the sauce.
STEP 3: Bake
Bake the fillets in the middle rack for about 15 minutes, then switch the oven to broil and continue cooking the salmon for several minutes until the top is nicely caramelized. Keep a close eye on the salmon while broiling to prevent burning. The internal temperature of the salmon should be 145°F (63°C).
Top Tips
- Ensure that the sweet chili sauce is evenly coated on each salmon fillet to achieve consistent flavor.
- Keep an eye on the salmon while it's baking, especially when it is broiling the last few minutes. Salmon can dry out quickly if cooked for too long.
- Allow the cooked salmon to rest for a few minutes before serving. This helps the juices redistribute.
Frequently Asked Questions
Salmon steaks are cut crosswise from the fish, and typically include a portion of the fish's backbone and are therefore thicker. Due to their thickness, salmon steaks may require longer cooking times and can be grilled, baked, or pan-seared.
Salmon fillets are cut lengthwise along the side of the fish, resulting in boneless, portions. Fillets are generally thinner and more uniform in thickness compared to steaks, making them quicker to cook and easier to portion.
Thai sweet chili sauce follows a similar recipe but often incorporates additional Thai ingredients such as fish sauce, lime juice, and lemongrass, which give it a distinct Thai flavor profile.
Removing the skin from salmon before cooking is really a matter of your preference. Some people prefer the texture and appearance of skinless salmon fillets. Cooking it with the skin on, though, can help retain moisture and flavor since the skin acts as a natural barrier during cooking. If you're grilling, pan-searing, or baking salmon, leaving the skin on can also help prevent the fish from sticking to the cooking surface.
Serving Suggestions
Serve the sweet chili salmon with a side dish such as these Oven Roasted Potato Cubes You may also like to serve it over a bed of rice, quinoa, these Healthy Turmeric Oven Roasted Vegetables, or a salad such as this Simple Corn and Marinated Mushroom Salad or this Spring Vegetable and Berry Salad.
Storing and reheating suggestions
First, allow the baked salmon to cool to room temperature before storing it. Once it's cooled, place it in an airtight container or wrap it tightly with plastic wrap or aluminum foil and refrigerate it for up to 3-4 days.
You can reheat it in the microwave, oven, or on the stovetop until heated through. I actually just enjoy it cold and don't usually reheat it at all.
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Recipe
Sweet Chili Salmon
Equipment
Ingredients
- 4 Salmon Fillet
- ½ cup Sweet Chili Sauce plus more to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Pat each salmon fillet dry with a paper towel and place on the parchment-paper-lined baking sheet.
- Brush a generous amount of sweet chili sauce over each salmon fillet, ensuring they are evenly coated on all sides. You can use a pastry brush or spoon to apply the sauce.
- Bake the fillets in the middle rack for about 15 minutes, then switch the oven to broil and continue cooking the salmon for several minutes (about 3 minutes) until the top is nicely caramelized and golden brown. Keep a close eye on the salmon while broiling to prevent burning. The internal temperature of the salmon should be 145°F (63°C).
Notes
- Ensure that the sweet chili sauce is evenly coated on each salmon fillet to achieve consistent flavor.
- Keep an eye on the salmon while it's baking, especially when it is broiling the last few minutes. Salmon can dry out quickly if cooked for too long.
- Allow the cooked salmon to rest for a few minutes before serving. This helps the juices redistribute.
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