Sweet Chili Salmon

A close-up of a plated dish featuring glazed salmon, yellow bell peppers, dried red chili peppers, and a sprinkle of sesame seeds on a bed of couscous.

This sweet chili salmon bakes up tender and flavorful with a glossy glaze that caramelizes beautifully in the oven. The balance of sweet heat and rich salmon makes it perfect for quick weeknight dinners. It feels bold and satisfying without being complicated

Course Main Course, Main Dishes

Cuisine American, International

Keyword cucumber, fillet, glaze, lime juice, salmon, salmon filets, salmon fillet, sweet chili glaze, sweet chili salmon, sweet chili sauce, thai sweet chili, thai sweet chili sauce, weeknight

Prep Time 5

Cook Time 20

Total Time 25

Servings Servings

Calories 149kcal

Author Zuzana Paar

Equipment

Ingredients

2 Pieces Salmon Fillets 8.4 oz /240 g
5 Pieces Asparagus Stalks 5 oz /140 g
½ Piece Yellow Bell Pepper 2.82 oz /80 g
1 Tablespoon Olive Oil 15 ml
4 Tablespoons Low Carb Sweet Chili Sauce
Broccoli optional topping
Mushrooms optional topping
Onions optional topping

US Customary - Metric

Instructions

Preheat the oven to 375°Fahrenheit (190°Celsius) and line a baking sheet with parchment paper. Rinse and chop the vegetables.
Place the salmon fillets skin-side down on the baking sheet, spaced slightly apart. Spoon the low-carb sweet chili sauce evenly over each fillet.
Arrange the vegetables around the salmon, drizzle with olive oil, and toss lightly to coat. Bake for about 20 minutes.

Notes

Use fresh salmon whenever possible. Fresh fish has a better texture and flavor, and it cooks evenly in the oven.
Brush the sweet chili sauce in layers. Apply one layer before cooking and another halfway through to keep the flavor bold and the fish moist.
Marinate the salmon briefly, so it absorbs flavor without becoming too soft. Let the salmon sit at room temperature for a few minutes before cooking to help it cook evenly.

Nutrition