Sweet chili salmon is a quick way to get a healthy low carb Thai inspired weeknight dinner on the table. This easy main dish is made with salmon fillets or whole salmon and bakes up in about 15 minutes.
Why it's awesome
It's easy to make. Do you love salmon but shy away from making salmon recipes because you think it's difficult to cook? Fear not! This baked Thai sweet chilli salmon recipe couldn't be easier.
Made with easy to find ingredients. Salmon is readily available fresh and frozen. Sweet red chili sauce is found in the Asian or global isle of most grocery stores.
It's quick and perfect for busy weeknights, but tasty enough to serve on the weekends. This will be your go-to salmon recipe when you want dinner in hurry without the fuss. And it's a healthy meal you can feel good about serving. Served without rice, it's the perfect low carb meal.
Salmon - I purchased the salmon for this recipe from Costco. It's farmed, but you can choose wild sockeye salmon if it's available. Mine came whole without skin. I cut it into even sized filets. You can buy your salmon already cut. If the skin is on, you can leave it on or remove it.
Thai sweet red chili sauce - I bought Thai Kitchen sweet red chili sauce brand at my local grocery store. It's mild, and sweet with a touch of spice.
Cucumbers - I like to use English cucumbers. They are also knows as seedless cucumbers. The skin is very delicate and adds a nice color to the dish. Use garden cucumbers if desired. I recommend peeling and seeding them.
Rice vinegar - I bought mine from Trader Joe's, but you can find this in just about any grocery store. For a while I could only find seasoned rice vinegar. Seasoned rice vinegar means it already has some sugar and salt added. If you opt for seasoned rice vinegar, you may not need to add more sugar and salt. I recommend doing a taste test first.
This may be one of the easiest Thai inspired dishes you ever make! Preheat the oven to 400º F.
Pat the salmon dry with a paper towel. Season the salmon with salt and pepper.
Line a baking sheet with parchment paper or foil then lay on the fish. You can use a regular baking dish as well. Spoon 2-3 tablespoons of sweet red chili sauce on the filets (or the whole piece if you didn't cut the fish).
Bake for 13-15 minutes or until fish flakes easily with a fork. While the salmon bakes, make the quick pickled cucumbers (see below).
To make the quick pickled cucumbers
Just chop the ends off then slice them down the middle (lengthwise) into 2 pieces. Then slice each of the pieces down the middle until you have cut each cucumber into 4 lengthwise pieces. Now slice the pieces about a quarter inch thick.
Whisk the rice vinegar, sugar, and salt in a bowl until dissolved. Pour the mixture over the cucumbers and toss to coat. Let stand while the salmon is baking in the oven.
This sweet chili salmon recipe is excellent served over hot cooked rice. I'm partial to Calrose Boton rice since that's what I grew up eating. This is a medium grain rice with a slightly sticky texture. This is also great with my coconut jasmine rice (instant pot version) or even fried rice, pasta, or potatoes.
If you want to keep this Thai salmon lower in carbs, just pass on the rice and eat with the cucumbers and maybe this delicious roasted broccoli.
I like to serve the salmon with a squeeze of fresh lime juice, some red pepper flakes and sesame seeds.
Add one or two tablespoons of low sodium soy sauce to the sweet chili sauce, if desired. Since soy sauce is salty, adjust salt to taste.
How do I store leftovers? Store salmon and cucumbers separately. Cover each tightly and refrigerate for up to 3 days. Reheat salmon in the microwave.
It's usually made with red chili peppers, garlic, rice vinegar, and sugar.
The easiest substitute is 1 teaspoon hot sauce with 1 tablespoon honey.
More easy dinner recipes
Sweet Chili Salmon
- Preheat oven to 400º F.
- Cut salmon into 4 (6oz.) filets if desired. Otherwise, leave whole.
- Line a sheet pan with foil or parchment paper for easy clean up.
- Pat salmon dry with paper towels. Season with salt and pepper.
- Cover each piece of salmon with 2-3 tbsp of sweet chili sauce.
- Bake for 13-15 minutes or until desired doneness.
- While salmon bakes, cut cucumbers into quarters. In a medium bowl, whisk together the rice vinegar, sugar and salt. Pour over cucumbers and toss to coat. Let sit until ready to serve.
- When salmon is cooked, serve over hot cooked rice with quick pickled cucumbers. Sprinkle with red chili flakes, toasted sesame seeds, and lime wedges.