Easy 20-Minute Sweet Chili Salmon Recipe
A quick and flavorful sweet chili salmon recipe that comes together in just 20 minutes. Tender salmon fillets are pan-seared to perfection and simmered in a tangy Thai sweet chili sauce, garnished with fresh scallions. Perfect for a healthy weeknight dinner served over rice and veggies.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Halal
Ingredients
Salmon
- 1.5 lbs salmon fillets (or four 6 oz filets), cut into 1.5″ pieces (optional)
- Kosher salt, to taste
- Cracked black pepper, to taste
- 2 tbsp neutral cooking oil (avocado, vegetable, or canola oil)
Sweet Chili Sauce Mixture
- 1/3 cup Thai sweet chili sauce
- 4 tbsp soy sauce
- 1 tbsp finely minced garlic
- 1 tbsp grated ginger
- 2 tbsp water
- 2 scallions, chopped (plus extra for garnish)
Instructions
- Season the Salmon: Pat both sides of the salmon fillets dry with a paper towel to remove excess moisture. Season generously with kosher salt and cracked black pepper on both sides, then set aside while you prepare the sauce.
- Make the Sauce Mixture: In a medium bowl, whisk together the Thai sweet chili sauce, soy sauce, grated ginger, minced garlic, and water until combined and smooth. This will be poured over the salmon for a tangy, slightly spicy glaze.
- Sear the Salmon: Heat a pan over medium-high heat and add the neutral cooking oil. Once the oil is hot and shimmering, place the salmon fillets skin-side down first. Sear for about 2 to 3 minutes on each side until the salmon is cooked to your preferred doneness and the skin is crispy.
- Simmer in Sauce: During the last minute of cooking, pour the sweet chili sauce mixture over the salmon in the pan. Add the chopped scallions, then reduce the heat to low. Let the salmon simmer gently in the sauce for 1 to 2 minutes until the sauce thickens slightly and coats the fillets beautifully.
- Serve: Remove the salmon from heat and garnish with additional chopped scallions. Serve hot over a bed of steamed rice alongside your favorite vegetables for a balanced and vibrant meal. Enjoy your sweet chili salmon!
Notes
- For firmer pieces, you can cut the salmon into 1.5″ chunks before cooking.
- If you prefer less heat, reduce the amount of Thai sweet chili sauce or use a milder sauce.
- Ensure the pan and oil are hot before adding salmon to achieve a nice sear and prevent sticking.
- This recipe pairs well with jasmine or basmati rice and steamed or stir-fried vegetables.
- Leftover salmon can be stored in an airtight container in the fridge for up to 2 days.
