Sweet Chili Salmon Recipe
There are some weeknight dinners that just hit the spot every single time, and this Sweet Chilli Salmon recipe is firmly at the top of my list. It’s that one meal we turn to when we want something that feels a little bit special without spending hours in the kitchen. The magic is in the glaze – a sticky, sweet, and gently spicy sauce that bubbles and caramelises around the salmon, creating the most incredible texture and flavour. I’ve been making this for over 4 years, and it never disappoints.
What we really adore about this dish is how the richness of the salmon is perfectly balanced by the zing of the lime and the gentle warmth of the chilli. Each mouthful gives you flaky, moist fish coated in that addictive glaze. It transforms a simple fillet of salmon into something truly memorable. This recipe is ideal for those evenings when you’re short on time but not willing to compromise on flavour. It’s a sophisticated yet straightforward meal that works beautifully for a quiet dinner for two or when you have guests over.
Whether you’re an experienced cook or just starting to explore seafood recipes, you’ll find this process rewarding. The ingredients are accessible, the steps are clear, and the result is consistently brilliant. We’ll walk through everything, from getting that perfect sear on the salmon to balancing the flavours in the sweet chilli sauce. So, let’s get the pan on and create a dinner that everyone seems to love.
Recipe Overview
This Sweet Chilli Salmon recipe delivers a beautifully glazed, flaky fish fillet with a perfect harmony of sweet, spicy, and tangy notes. The salmon is pan-seared to create a slightly crisp exterior while keeping the inside tender and moist. The sauce comes together in minutes and thickens into a gorgeous glaze that clings to the fish. I’ve found that reserving a little sauce to drizzle over at the end really elevates the final dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 2 people
- Difficulty: Easy
Why You’ll Love This Sweet Chilli Salmon Recipe
- Vibrant and Balanced Flavour: The glaze isn’t just sweet; it has depth from the soy sauce, a bright kick from fresh ginger and garlic, and a tangy finish from lime juice. The flavours complement the rich salmon instead of overpowering it.
- Comes Together in 25 Minutes: From prepping the ingredients to plating the finished dish, this entire meal is on the table in under half an hour, making it a fantastic option for busy weeknights.
- Flexible Recipe: You can easily adjust the spice level by adding more or fewer red chilli flakes. You can also swap the salmon for another firm fish like cod or even use it on chicken thighs, like in my Bang Bang Chicken Thighs recipe.
- Works Wonderfully for Any Occasion: This dish is elegant enough for a date night or a small dinner party, yet it’s so straightforward you can make it any night of the week you fancy a treat.
- Family Tested and Approved: Even my partner, who can be fussy about fish, always asks for seconds when I make this. It’s the sticky, flavourful sauce that wins everyone over.
Ingredients You’ll Need
For this recipe, we’re using simple, fresh ingredients that combine to create something truly special. I always opt for a good quality sweet chilli sauce as the base – my go-to is usually the Blue Dragon brand, as I find it has a great balance of sweetness and heat. Having high-quality salmon fillets also makes a huge difference.
- 2 salmon fillets (about 150-170g each), skin on or off
- 1 tbsp vegetable or sunflower oil
- 1 spring onion, finely sliced, for garnish
- 1/2 red chilli, finely sliced, for garnish (optional)
- A few sprigs of fresh coriander, chopped, for garnish
- For the Sweet Chilli Glaze:
- 80ml sweet chilli sauce
- 2 tbsp light soy sauce
- 1 tbsp honey or maple syrup
- 1 lime, juice only (about 2 tbsp)
- 2 cloves garlic, minced or finely grated
- 2 cm piece of fresh ginger, peeled and finely grated
- 1/4 tsp red chilli flakes (optional, for extra heat)
- 1 tsp sesame oil
Sara’s Tip: Make a double batch of the sweet chilli glaze! It keeps brilliantly in a sealed jar in the fridge for up to a week and is fantastic drizzled over roasted vegetables, noodles, or even as a dipping sauce for chicken tenders.
How to Make Sweet Chilli Salmon
The process for making this salmon is very straightforward. We’ll start by preparing the glaze, then searing the salmon to perfection before combining everything in the pan for that final, glorious coating of sauce.
- Prepare the Salmon: Take the salmon fillets out of the fridge about 10-15 minutes before cooking to allow them to come to room temperature. Pat them completely dry with a paper towel. This is crucial for getting a good sear. Season both sides lightly with a pinch of salt and black pepper.
- Mix the Glaze: In a small bowl, whisk together all the ingredients for the glaze: sweet chilli sauce, soy sauce, honey, lime juice, minced garlic, grated ginger, red chilli flakes (if using), and sesame oil. Set aside.
- Heat the Pan: Place a large, non-stick frying pan or skillet over a medium-high heat. Add the vegetable oil. Allow the pan to get properly hot – the oil should shimmer slightly.
- Sear the Salmon: Carefully place the salmon fillets in the hot pan, skin-side up (if they have skin). Cook for 4-5 minutes without moving them. This will create a beautiful golden-brown crust. What works best for me is to resist the urge to poke or move the fish during this time.
- Flip and Cook: Using a fish slice or spatula, flip the salmon fillets over. If you’re using skin-on salmon, the skin should be wonderfully crisp. Cook for another 2-3 minutes on the other side.
- Add the Glaze: Turn the heat down to medium-low. Pour the prepared sweet chilli glaze into the pan around the salmon fillets. Be careful as it may bubble and spit a little.
- Simmer and Thicken: Let the sauce simmer gently for 2-3 minutes. As it heats, it will thicken into a lovely glaze. Use a spoon to baste the top of the salmon with the sauce from the pan. The salmon is cooked when it flakes easily with a fork. For definitive guidance, the Food Standards Agency recommends cooking fish until it’s steaming hot and cooked all the way through.
- Rest and Serve: Remove the pan from the heat. Let the salmon rest in the pan for a minute. Serve immediately, spooning any extra glaze from the pan over the fillets. Garnish with sliced spring onions, fresh chilli, and chopped coriander.
Tips From My Kitchen
- Temperature Control is Key: Start with a medium-high heat to get a great sear, but reduce it to medium-low as soon as you add the glaze. Sugar-based sauces can burn quickly, so lowering the heat allows it to thicken without catching.
- The Secret Step: I learned that adding the lime juice right at the end of making the sauce, just before you pour it in the pan, keeps its flavour bright and fresh. If you cook it for too long, that zesty kick can fade.
- Make-Ahead Option: The sweet chilli glaze can be prepared up to 3 days in advance. Just store it in an airtight container in the refrigerator. This turns the recipe into a 15-minute meal!
- Storage: Leftover sweet chilli salmon can be stored in an airtight container in the fridge for up to 2 days. I find it’s best reheated gently in a pan over a low heat or flaked into a salad cold.
Equipment You’ll Need
- Large non-stick frying pan or skillet
- Sharp knife and cutting board
- Small mixing bowl and whisk
- Fish slice or wide spatula
- Measuring spoons and cups
Common Mistakes to Avoid
- Overcrowding the Pan: If you’re doubling the recipe, use a larger pan or cook the salmon in two batches. Overcrowding lowers the pan’s temperature, causing the salmon to steam rather than sear, and you won’t get that lovely crisp crust.
- Cooking at the Wrong Temperature: Searing on a heat that’s too low will result in pale, sad-looking fish. Adding the glaze to a pan that’s too hot will cause the sugars to burn instantly, resulting in a bitter taste. Follow the temperature changes in the instructions for the best result.
- Overcooking the Salmon: Salmon cooks very quickly. The residual heat in the pan will continue to cook it even after you’ve turned the heat off. It’s better to err on the side of slightly undercooked, as it will finish cooking while it rests for a moment before serving.
What to Serve With Sweet Chilli Salmon
This salmon recipe is wonderfully versatile and pairs beautifully with a variety of sides. Here are a few of our favourites:
- Coconut Jasmine Rice: The creamy, fragrant rice is a perfect counterpoint to the sweet and spicy glaze. It soaks up any extra sauce beautifully.
- Steamed Greens: Tenderstem broccoli, pak choi, or asparagus steamed with a little sesame oil and a pinch of salt provide a fresh, vibrant contrast.
- A Crisp White Wine: A glass of chilled Sauvignon Blanc or a dry Pinot Grigio works wonderfully, as their acidity cuts through the richness of the salmon and the sweetness of the glaze.
Frequently Asked Questions
Sweet Chili Salmon
Ingredients
Method
- Prepare the Salmon: Take the salmon fillets out of the fridge about 10-15 minutes before cooking to allow them to come to room temperature. Pat them completely dry with a paper towel. This is crucial for getting a good sear. Season both sides lightly with a pinch of salt and black pepper.
- Mix the Glaze: In a small bowl, whisk together all the ingredients for the glaze: sweet chilli sauce, soy sauce, honey, lime juice, minced garlic, grated ginger, red chilli flakes (if using), and sesame oil. Set aside.
- Heat the Pan: Place a large, non-stick frying pan or skillet over a medium-high heat. Add the vegetable oil. Allow the pan to get properly hot – the oil should shimmer slightly.
- Sear the Salmon: Carefully place the salmon fillets in the hot pan, skin-side up (if they have skin). Cook for 4-5 minutes without moving them. This will create a beautiful golden-brown crust. What works best for me is to resist the urge to poke or move the fish during this time.
- Flip and Cook: Using a fish slice or spatula, flip the salmon fillets over. If you're using skin-on salmon, the skin should be wonderfully crisp. Cook for another 2-3 minutes on the other side.
- Add the Glaze: Turn the heat down to medium-low. Pour the prepared sweet chilli glaze into the pan around the salmon fillets. Be careful as it may bubble and spit a little.
- Simmer and Thicken: Let the sauce simmer gently for 2-3 minutes. As it heats, it will thicken into a lovely glaze. Use a spoon to baste the top of the salmon with the sauce from the pan. The salmon is cooked when it flakes easily with a fork. For definitive guidance, the Food Standards Agency recommends cooking fish until it's steaming hot and cooked all the way through.
- Rest and Serve: Remove the pan from the heat. Let the salmon rest in the pan for a minute. Serve immediately, spooning any extra glaze from the pan over the fillets. Garnish with sliced spring onions, fresh chilli, and chopped coriander.
Notes
I really hope you enjoy making this Sweet Chilli Salmon. It’s a true favourite in my kitchen for its fantastic flavour and how little effort it requires. It’s proof that a stunning meal doesn’t need to be complicated. If you try it, please let me know how it turned out in the comments below – I love hearing about your kitchen adventures! Happy cooking, Sophia.
