Glazed with a sticky, sweet, and spicy Thai chili sauce glaze, this salmon is broiled to perfection in this easy 20-minute recipe. Sweet chili salmon is packed with flavor and makes for a delicious, easy weeknight dinner.
Whenever I crave a quick and easy 20-minute dinner, I always gravitate to this sweet chili salmon recipe. The salmon simmers in a Thai sweet chili sauce and then broils until perfectly caramelized on the outside and effortlessly tender on the inside.
The Thai sweet chili glaze has the perfect balance of sweet, spicy, and savory flavors. This Thai-inspired sweet chili salmon is incredibly easy to make for a quick lunch or dinner, or to meal-prep for the entire week.
Sweet chili salmon is a Thai-inspiredAsian fusion dish that features salmon filets glazed in a sweet and spicy Thai chili sauce. The salmon first simmers in a sauce of Thai sweet chili, dijon mustard, soy sauce, sambal oelek, and garlic, then is broiled until caramelized along the edges.
You can find all the ingredients for this sweet chili salmon recipe at your local grocery store. Full measurements and links to the ingredients I used are listed in the recipe card below.
Salmon Filets: Use fresh, thick cuts of salmon for the best results.
Salt and Pepper: to season the salmon.
Thai Sweet Chili Sauce: is the base of the sauce. It is made with red chili peppers, rice wine vinegar, garlic, and a sweetener. It is mostly sweet and savory with only a small hint of heat. It is also used in Bang Bang shrimp or as a dipping sauce for crab rangoon.
Sambal Oelek: Either homemade sambal oelek or store-bought oelek will add a spicy zing to the salmon.
Dijon Mustard: adds a spicy, moderately acidic layer of flavor that brightens up the Thai sweet chili sauce.
Soy Sauce: to add a salty, umami layer of flavor.
Garlic: adds a fragrant, aromatic punch.
Water: used to thin the chili sauce and create a nice glossy glaze.
Green onions: for garnish.
Substitutions and Additions
Substitutions
Mustard: any type of mustard, like whole grain, yellow mustard, spicy mustard, etc, is a good alternative.
Soy Sauce alternatives: Tamari and coconut aminos are good gluten-free alternatives.
Additions
Fish sauce: adds a funky, salty, umami flavor.
Ginger: for another spicy aromatic layer.
How to Make Sweet Chili Salmon
Here are the step-by-step instructions for how to make this sweet chili salmon recipe.
Pat the salmon dry and season with salt and pepper.
Mix the Thai sweet chili sauce, sambal oelek, mustard, soy sauce, and garlic in a small mixing bowl.
Add the sauce and simmer in a large cast-iron skillet over medium-high heat.
Add the salmon skin side down and cook for 2 minutes while spooning the sauce over the salmon.
Broil the salmon for 4-5 minutes, until the tops are caramelized. Then remove the salmon from the pan.
Place the pan with the sauce over medium-high heat on the stove, and mix in 1/4 cup water. Simmer until slightly thickened.
Glaze the sweet chili sauce over the salmon, garnish with green onion, and serve.
Expert Tips
Use fresh salmon. Choose vibrant red-orange salmon that is fresh. Avoid using frozen salmon for the best flavor and results.
Use an oven-safe skillet. A cast iron skillet is ideal, but any oven-safe skillet will work to broil the salmon for the perfect caramelized finish.
Use a digital meat thermometer. To determine if the teriyaki salmon is cooked, insert the thermometer into the thickest part of the salmon. It should read 145°F (63°C).
Broil time may vary, depending on the thickness of the salmon. It can range from 4 to 6 minutes.
Storage Instructions
You can store this sweet chili salmon in an airtight container in the refrigerator for up to 3 days.
Reheat: Microwave the salmon covered for 2-3 minutes until warm, or bake or air fry at 350°F (176°C) for 5-7 minutes or until hot.
Freeze: Cool the cooled Thai chili salmon to room temperature and then freeze it in a freezer-safe container for up to 3 months. Defrost in the refrigerator overnight before reheating.
Pairing Suggestions
This sweet chili salmon pairs well with white rice and a side of vegetables, or you can pair it with the following pairing suggestions.
The salmon is done when the edges have caramelized, it flakes easily with a fork, and its internal temperature is 120-125°F (48-51°C) for medium-rare or 125-135°F (51-57°C) for medium. The USDA recommends 145°F (63°C), which may yield a dry and unsatisfying texture.
Can I make sweet chili salmon in the air fryer?
Yes! Mix and coat the salmon with the sauce and air fry it at 400°F (204°C) for 7-9 minutes, depending on its thickness. Be sure to baste the salmon with the sweet chili sauce halfway through and at the end.
Can I make this salmon recipe in advance?
Yes! You can cook the salmon and store it in an airtight container in the refrigerator for up to three days in advance.
Glazed with a sticky, sweet, and spicy Thai chili sauce glaze, this salmon is broiled to perfection in this easy 20-minute recipe. Sweet chili salmon is packed with flavor and makes for a delicious, easy weeknight dinner.
Prepare the salmon. Pat the salmon dry with a paper towel and season with salt and pepper.
Mix the sauce. In a small mixing bowl, add the Thai sweet chili sauce, sambal oelek, mustard, soy sauce, and garlic. Mix until combined and set aside.
Cook the sauce. In a large oven-safe skillet or cast iron skillet over medium high heat, add the sauce and stir until it reaches a simmer and simmer for 2 minutes.
Add salmon. Place the salmon skin side down and cook for 2 minutes while spooning the sauce over it.
Broil. Then broil the salmon for 4-5 minutes, until the tops are caramelized and cooked. Then remove the salmon and set it aside.
Make the glaze. Place the skillet with the sauce over medium-high heat on the stove and add 1/4 cup of water. Mix until combined and simmer until slightly thickened.
Garnish. Drizzle the sweet chili glaze over the salmon, garnish with green onion and serve.
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