Go Back
Homemade Baked Sweet Chili Salmon photo
Print Recipe Save it for later

Baked Sweet Chili Salmon

This Baked Sweet Chili Salmon is quick, flavorful, and perfect for busy weeknights! Sweet, spicy glaze caramelizes to tender, flaky perfection every time.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Asian
Keyword: Easy, Gluten-Free, Healthy, Quick, Seafood
Servings: 4 servings

Ingredients

  • 4 fillets salmon skin-on or skinless, approximately 6 ounces each
  • 1/4 cup sweet chili sauce look for a brand with a good balance of sweet and spicy
  • 2 tablespoons olive oil adds richness and helps with caramelization
  • 2 tablespoons soy sauce for umami depth; use low sodium if preferred
  • 2 cloves garlic minced; fresh garlic brings a punch of flavor
  • 1 teaspoon ginger minced; adds warming spice and brightness
  • 1/2 teaspoon black pepper freshly cracked for seasoning
  • 1 green onion sliced; for a fresh, mild onion garnish
  • sesame seeds toasted, for garnish to add a nutty crunch

Instructions

  • Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup, or grease the sheet with a little olive oil.
  • In a mixing bowl, combine the sweet chili sauce, olive oil, soy sauce, minced garlic, minced ginger, and black pepper. Whisk everything together until smooth and well blended.
  • Place the salmon fillets on the prepared baking sheet, skin side down if they have skin. Brush the sweet chili marinade generously over each fillet, coating evenly. Let sit for 10 to 15 minutes if time permits.
  • Bake the salmon in the preheated oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and the glaze has caramelized slightly on top. Oven times may vary based on thickness.
  • Remove from oven and sprinkle sliced green onions and toasted sesame seeds over the top. Serve immediately with your favorite sides for a complete meal.

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Whisk or fork
  • Sharp Knife
  • Measuring Spoons and Cups
  • Aluminum foil or parchment paper

Notes

  • Do not over-marinate the salmon; 10-15 minutes is sufficient to infuse flavor without breaking down the flesh.
  • Use foil or parchment paper on the baking sheet for easy cleanup and to prevent sticking.
  • Store cooked salmon in an airtight container in the refrigerator for up to 3 days; reheat gently to maintain moisture.
  • Substitute cod or halibut for a milder flavor or tamari for a gluten-free soy sauce alternative.
  • Resist flipping the fillets during baking to keep them intact and tender.