10 Minute Sweet Chili Salmon

Love cooking with salmon? Try my lemon pepper salmon, salmon bowls, and blackened salmon next. I could eat sautéed salmon every day of the week, but my family’s not always so forgiving. In order to keep things interesting, I have to spice it up. That’s where my Thai sweet chili salmon comes in. It’s sweet yet spicy and soaks into every nook and cranny of the salmon, infusing each bite with explosive flavor.

Why I love this recipe

An easy weeknight dinner. From prep to plate, everything’s done in under 15 minutes. Great for meal prep or freezer meals. I often make a double or triple batch of the salmon and portion it into individual containers with basmati rice and air fryer broccoli (as pictured below). A no-fuss recipe. Aside from the salmon fillets, everything else is simple pantry staples. You don’t even need to use fresh lime juice. Make it as spicy as you want. Like my firecracker salmon, you can add extra hot sauce to really take it up a notch or keep it on the sweeter side.

Ingredients needed

Salmon fillets. Either skinless fillets or skin-on fillets. I prefer the skin-on fillets, as it’s easy to sear the salmon with the skin side on the pan. Olive oil. To sauté the salmon. Lime juice. Either fresh lime juice or bottled lime juice. Sweet chili sauce. Also known as Thai sweet chili sauce. I’m able to find it at my local grocery store and Asian market. Salt and pepper. To taste.

How to make sweet chili salmon

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Don’t add the sauce while the salmon is frying. Otherwise, the sauce will get too caramelized and get a burnt taste. I do like to add it once its off the heat to warm up a little. Make sure the pan is hot. If you’re not sure, carefully drop a drop of water into the skillet. If it sizzles, you’re good to go. Use a meat thermometer. Look for an internal temperature of 140-145F. Crank up the heat. If you can handle the heat, add a dash of Sriracha, harissa, sambal, or a pinch of red chili flakes to the chili sauce. Add some garnishes. Like scallions, sesame seeds, or fresh cilantro.

Storage instructions

To store: Leftover salmon should be stored in an airtight container in the refrigerator for up to 3 days. Finish off the dish by serving it with some equally tasty sides:

Appetizers. Start the meal off with my crab rangoons, summer rolls, or hot and sour soup. Rice and noodles. Like coconut milk rice, brown rice, Instant Pot sushi rice, or spicy noodles. Veggies. Try cauliflower fried rice, air fryer baked sweet potatoes, or bok choy stir fry.

To freeze: Place the cooled salmon in freezer-safe containers and freeze for up to 3 months. Let the salmon thaw overnight in the fridge. To reheat: Microwave for 30 seconds or pan-fry for 1-2 minutes or until it reaches your desired temperature.