Name: Sweet Chilli Salmon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 Salmon Fillets; 1 tsp Oil; 1 tsp Black Pepper; 1 tsp Dark Soy Sauce; 1 tsp Onion Powder; 315 g Sweet Chilli Sauce; 1 tbsp Diced Garlic; 1 tbsp Ginger; ½ Lime Juice ((Half Of One Lime)); Coriander ((Handful or To Taste))

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Pan-Fried Salmon Glazed In Sweet Chilli Sauce

This sweet chilli salmon is one of the easiest and tastiest dinners that you can make! Ready in just 20 minutes, it’s the perfect combination of ease and flavour. Let’s get cooking…

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If you’re someone like me who’s always throwing together ‘last-minute dinners’, then I have a feeling that this sweet chilli salmon is sure to become one of your favourite go-to meals.

It might look super fancy to make, but trust me—between you and me, the main ingredient is a bottle of sweet chilli sauce!! Plus, the rest of the ingredients are simple, yet they come together to provide even more flavour.

There’s so much I love about this dish, beyond its mouth-watering taste! It’s my busy weeknight hero, and honestly, it doesn’t get any easier than this!

Recipe Ingredients

Below are the few ingredients I use to make this dish:

Salmon Fillets: I use four salmon fillets. I chose to keep the skin on, but you can remove it if you please.
Marinade: I marinate the salmon in a mixture of vegetable oil, black pepper, dark soy sauce and onion powder.
Sweet Chilli Sauce: Any brand of Thai sweet chilli sauce is fine to use! I use whatever I have at home at the time, which is mainly Blue Dragon Sweet Chilli. I like to add a little bit of water to this one, as it’s quite thick in texture.
Extra Sauce Flavourings: To provide even more flavour, I add diced garlic, ginger, lime juice and diced coriander.

How To Make Sweet Chilli Salmon

Here’s a summary of how I make this dish. You can get the full recipe instructions on the recipe card below:

I start by marinating the salmon in a mixture of oil, black pepper, dark soy sauce and onion powder for at least 2 minutes. Then I pan fry the salmon fillets for 2 minutes on both sides (front and back).

I remove the salmon from the pan before adding diced garlic and ginger and stir for a few seconds. Then I add the sweet chilli sauce, diced coriander and lime juice, and leave the mixture to simmer for 2 to 3 minutes or until it’s reached my desired thickness.

Last but not least, I add the salmon fillets back into the pan and use a spoon to coat it in the sauce.

How To Serve

I like to serve sweet chilli salmon with a range of stir-fried green veggies such as green beans, mangetout and pak choi with a side of rice. This is my tried and tested combo.

I also think this dish will go well with mashed potatoes or roasties instead! A less obvious addition would be a fresh and tangy salad.

My Top Tips

As I often serve this salmon with rice, I like the sweet chilli glaze to be quite saucy and runny. To achieve this, I don’t let the sauce simmer for too long. However, if you want a thick consistency, then simmer the sauce until it’s reached your desired thickness.

The texture of sweet chilli sauces can vary by brand. If the one you are using is really thick, then you can add water to it to loosen the consistency.

If you want to add a bit more spice to this recipe, then I recommend adding diced birds eye chillies and/or a sprinkling of red chilli flakes on top.

How To Store

If you have any leftovers, keep them in an airtight container in the fridge for up to 2 to 3 days.

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