What should I serve with sweet chili salmon?

I recommend brown rice, basmati rice, orzo or another simple pasta dish along with one or more vegetable side dishes like this spinach salad (pictured), cucumber avocado salad , grilled broccoli, brussels sprouts, asparagus or Persian cucumbers.

What if I can’t find sweet chili sauce?

The flavor profile will be different but If you can’t find sweet chili sauce use 2 tablespoons honey and ¼ teaspoon red pepper flakes for a similar vibe.

Can I use frozen fish?

Yep! Just thaw in the fridge or in a bowl of cold water until thawed, pat dry and prepare recipe as written.

Can I use a different protein instead of salmon?

Definitely try this sweet chili shrimp ! And although I haven’t officially tested this recipe with other types of seafood I think it could work well with Mahi Mahi or cod or even chicken breast.

How should I store the leftovers?

Store leftover salmon in an airtight container in the fridge for up to three days.

The Best Easy Sweet Chili Salmon Recipe

Description

Sweet, subtly spicy, moist and full of flavor, this sweet chili salmon is beyond simple and beyond delicious!

Ingredients

Units Scale

1 1/4 lb salmon (four 5oz salmon fillets)
1/2 teaspoon each ground ginger, kosher salt and black pepper
2 1/2 tablespoons sweet chili sauce
2 tablespoons mayo

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Instructions

Preheat the oven to 425 degrees. You can use one large salmon fillet or cut into individual fillets. Arrange salmon skin side down on a broiling pan lined with a piece of aluminum foil or a silicone baking mat-lined baking tray. Pat the salmon pieces dry with a paper towel. Sprinkle with salt, pepper and ginger, gently rubbing the spices to adhere to the salmon.
In a small bowl, whisk together the mayo and sweet chili sauce. Add a spoonful of sauce to each piece of salmon, using the back of the spoon or a pastry brush to brush sauce evenly over each piece. Reserve a tablespoon or so of sauce to add after roasting.
Roast the salmon for 8-12 minutes, until just cooked through and slightly golden brown around the edges. Salmon should flake easily with a fork and be barely opaque in the center. Take care to not overcook my friends! It does not take long and the salmon will continue to cook as it rests. Optional: finish the salmon on broil for the last minute of cooking to get a little more caramelization on the fish.
Spoon the remaining sauce over the salmon and finish with a big squeeze of lime juice!

Notes

My salmon took exactly 10 minutes. You’ll notice that my fillets are pretty thin. A good rule of thumb is that salmon needs about 4-6 minutes of cook time per ½-inch thickness. So a 1-inch thick piece will take 10 minutes, a 1 ½-inch piece will take closer to 15 minutes, etc.
Refer to above blog post for expert tips, variation ideas and answers to frequently asked questions.

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Nutrition

Serving Size: 1/4 recipe
Calories: 226
Sugar: 2.1 g
Sodium: 201.4 mg
Fat: 8.9 g
Carbohydrates: 4.8 g
Fiber: 0 g
Protein: 31.6 g
Cholesterol: 77.4 mg