There are some meals that just hit the spot every single time, and this Sweet Chili Salmon Recipe is undoubtedly one of them. It’s the kind of dish that looks and tastes like it took hours to prepare, but it actually comes together remarkably fast. The real magic lies in the sauce – a sticky, glossy glaze that perfectly balances sweet, savoury, and a gentle warmth from the chili. It caramelises beautifully on the salmon, creating a slightly crisp exterior while the inside remains wonderfully flaky and moist. Friends always ask me for this recipe after trying it at dinner parties, and I’m always delighted to share it.

We’re not just baking a piece of fish here; we’re creating a complete sensory experience. The aroma of garlic and ginger sizzling in the pan, the vibrant colour of the finished dish, and that first bite of succulent salmon coated in that addictive sweet chili sauce – it’s a genuine treat. This recipe is designed to be straightforward, using ingredients you likely already have in your pantry. It works wonderfully for a speedy mid-week dinner but is impressive enough to serve when you have guests over at the weekend.

So, let’s get into the kitchen and make a chili salmon dish that will quickly become a staple in your cooking repertoire. We’ll walk through every step, from getting that perfect crispy skin to making sure the glaze is just the right consistency. Trust me, once you try this, you’ll see why it’s a go-to meal in my house.

Recipe Overview

This Sweet Chili Salmon Recipe delivers tender, flaky salmon fillets with a perfectly crisp skin, all coated in a luscious, homemade sweet chili sauce. The sauce, made from a blend of honey, soy sauce, garlic, and ginger, reduces to a beautiful glaze that clings to the fish. I’ve tested this with both runny honey and set honey, and I find runny honey incorporates more smoothly into the sauce without needing extra heat to melt it down first.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Sweet Chili Salmon Recipe

• Genuine Flavour: The homemade sweet chili sauce is the star. It has a lovely depth from the dark soy sauce, a bright tang from the rice vinegar, and a gentle, lingering heat from the sriracha that’s so much more satisfying than shop-bought versions.
• Ready in Under 30 Minutes: From start to finish, this entire meal can be on the table in about 25 minutes, making it ideal for those busy weeknights when you want something nourishing and delicious without the fuss.
• Flexible Recipe: You can easily adjust the heat by adding more or less chili. Don’t have salmon? This sauce is fantastic with cod, chicken thighs, or even prawns. We’ve even used it on tofu with great success.
• Great for Meal Prep: The sauce can be made up to three days in advance and stored in the fridge. You can also cook an extra fillet to flake over a salad for lunch the next day – the flavour is just as good cold.
• Family Tested: I make this at least once a week – it’s become a family favourite. Even the kids, who can be a bit funny with fish, absolutely love the sticky, sweet glaze and always ask for seconds.

Sweet Chili Salmon Recipe

⏱️ 15 min prep  •  🍳 15 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using staple pantry ingredients to build our flavourful sauce. When it comes to soy sauce, I always reach for Kikkoman All-Purpose Soy Sauce; it has a balanced, rich saltiness that provides a great foundation. For the salmon, ask your fishmonger for centre-cut fillets as they tend to cook more evenly.

• 4 salmon fillets (about 150g each), skin-on and scaled
• 1 tbsp olive oil
• Salt and freshly ground black pepper
• For the Sweet Chili Sauce:
• 120ml runny honey
• 60ml reduced-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sriracha (or more, to taste)
• 3 cloves garlic, finely minced
• 1 tbsp fresh ginger, grated
• 1 tsp toasted sesame oil
• 1 tbsp cornflour mixed with 2 tbsp cold water (a cornflour slurry)
• For Garnish:
• 1 spring onion, finely sliced
• 1 tsp toasted sesame seeds
• Fresh coriander leaves (optional)

Marcus’s Tip: Make sure your ginger is fresh. That fibrous, zesty kick is crucial and you just don’t get the same vibrancy from ground ginger. I use a microplane to grate it, which creates a fine pulp that dissolves beautifully into the sauce.

How to Make Sweet Chili Salmon

The process here is all about building flavour in stages. We start by getting a fantastic sear on the salmon skin, then we create the glaze right in the same pan to pick up all those tasty browned bits. It’s a very efficient way to cook.

1. Prepare the Salmon: Take the salmon out of the fridge about 15 minutes before cooking to allow it to come to room temperature. Pat the fillets completely dry with a paper towel – this is the key to getting that gloriously crispy skin. Season both sides generously with salt and pepper.
2. Mix the Sauce: In a medium mixing bowl, whisk together all the sauce ingredients: honey, soy sauce, rice vinegar, sriracha, minced garlic, grated ginger, and sesame oil. Set aside for a moment. In a separate small bowl, mix the cornflour with the cold water until smooth.
3. Sear the Salmon: Heat the olive oil in a large, non-stick frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully place the salmon fillets skin-side down in the pan. Press down on each fillet with a spatula for 10-15 seconds to ensure the entire skin makes contact with the pan.
4. Cook the First Side: Let the salmon cook, undisturbed, for 5-6 minutes. You’ll see the colour change as it cooks up the side of the fillet. The skin should be golden brown and easy to lift from the pan.
5. Flip and Add the Sauce: Flip the salmon fillets over so they are skin-side up. Immediately turn the heat down to medium-low. Pour the prepared sweet chili sauce mixture around the salmon in the pan.
6. Thicken the Glaze: Let the sauce bubble and simmer gently for 2-3 minutes. As it reduces, use a spoon to baste the tops of the salmon fillets with the sauce. I find that this step really helps the flavour penetrate the fish.
7. Finish the Sauce: Pour the cornflour slurry into the pan and stir it gently into the sauce (avoiding the salmon). The sauce will thicken almost immediately into a beautiful glaze. Continue to cook for another 1-2 minutes, or until the salmon is cooked through to your liking. You can check for doneness with a fork; it should flake easily. For a precise check, the internal temperature should reach around 55-60°C for medium. You can find more detailed guidance on cooking fish safely from the Food Standards Agency.
8. Serve: Carefully remove the salmon from the pan. Serve immediately, spooning any extra glaze from the pan over the top. Garnish with sliced spring onions, toasted sesame seeds, and fresh coriander if you like.

Tips From My Kitchen

• Temperature Control: Start with a medium-high heat to sear the skin, but be sure to turn it down to medium-low the moment you add the sauce. Garlic and honey can burn quickly, and lowering the heat allows the sauce to bubble and thicken without catching.
• The Secret Step: Don’t skip patting the salmon dry. I learned that even a little bit of moisture on the skin will create steam, which is the enemy of crispiness. A properly dried fillet will sear, not steam, giving you that perfect texture.
• Make-Ahead: The sweet chili sauce can be fully prepared and stored in an airtight container in the fridge for up to 5 days. This turns the recipe into an even speedier weeknight meal – just sear the salmon and add your pre-made sauce.
• Storage: Leftover sweet chili salmon can be stored in an airtight container in the fridge for up to 2 days. It’s delicious cold, flaked into a salad or a wrap, or you can gently reheat it in a pan over low heat until just warmed through.

Equipment You’ll Need

• Large non-stick frying pan or skillet
• Sharp knife and cutting board
• Medium mixing bowl and a small bowl
• Whisk
• Fish slice or spatula

Common Mistakes to Avoid

• Overcrowding the pan: If you squeeze too many fillets into the pan, they will steam instead of sear. Cook in batches if necessary, ensuring there’s plenty of space around each piece of salmon. This helps maintain a high pan temperature for a better crust.
• Wrong temperature: Starting the salmon in a pan that isn’t hot enough will result in the skin sticking and tearing when you try to flip it. Let the oil get properly hot until it shimmers before adding the fish.
• Skipping the rest time: While not essential, letting the salmon rest for a minute or two after cooking allows the juices to redistribute, resulting in a more succulent fillet. Just like with a good steak, a little patience pays off.

Delicious Variations to Try

One of the best things about this chili salmon recipe is how easily you can adapt it. Here are a few of my favourite ways to change it up:

• Extra Spicy Version: If you love heat, add a finely sliced red bird’s eye chili along with the garlic and ginger. You can also double the amount of sriracha or add a pinch of red pepper flakes to the sauce.
• Honey-Free Option: If you need to avoid honey, maple syrup is an excellent substitute. It brings a slightly different, more caramelised flavour that works beautifully. You might also like our Maple Pecan Sticky Buns if you’re a fan of that flavour.
• Different Protein: This sweet chili sauce is brilliant with chicken thighs (pan-fried or baked) or large king prawns. For a plant-based version, try it with firm tofu. Press the tofu well, cut it into cubes, and pan-fry until golden before adding the sauce.

What to Serve With Sweet Chili Salmon

This dish is incredibly versatile, but here are a few pairings that we come back to time and again:

• Steamed Jasmine Rice: It’s the perfect neutral base to soak up all that delicious, sticky sauce. A true classic pairing.
• Stir-fried Tenderstem Broccoli: Quickly stir-fry some broccoli with a little garlic and a splash of soy sauce. The fresh, crunchy greens provide a lovely contrast to the rich salmon.
• Coconut Rice: For something a little more special, try making rice with coconut milk instead of water. The creamy, subtle sweetness complements the chili sauce perfectly. If you enjoy simple, satisfying meals like this, you might also like our Creamy Chicken and Rice Recipe.
• Drink Pairing: A crisp, dry Riesling or a cold Japanese beer like Asahi cuts through the richness of the salmon and balances the sweetness of the glaze.

Frequently Asked Questions

Sweet Chili Salmon Recipe

Crispy-skin salmon fillets pan-seared to perfection and coated in a sticky, homemade sweet and spicy chili glaze. A quick and flavorful main course perfect for any weeknight.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 490

Ingredients Method Notes

Ingredients

  

• 4 salmon fillets about 150g each, skin-on and scaled
• 1 tbsp olive oil
• Salt and freshly ground black pepper

For the Sweet Chili Sauce

• 120 ml runny honey
• 60 ml reduced-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sriracha or more, to taste
• 3 cloves garlic finely minced
• 1 tbsp fresh ginger grated
• 1 tsp toasted sesame oil
• 1 tbsp cornflour mixed with 2 tbsp cold water a cornflour slurry

For Garnish

• 1 spring onion finely sliced
• 1 tsp toasted sesame seeds
• Fresh coriander leaves optional

Method

 

1. Prepare the Salmon: Take the salmon out of the fridge about 15 minutes before cooking to allow it to come to room temperature. Pat the fillets completely dry with a paper towel – this is the key to getting that gloriously crispy skin. Season both sides generously with salt and pepper.
2. Mix the Sauce: In a medium mixing bowl, whisk together all the sauce ingredients: honey, soy sauce, rice vinegar, sriracha, minced garlic, grated ginger, and sesame oil. Set aside for a moment. In a separate small bowl, mix the cornflour with the cold water until smooth.
3. Sear the Salmon: Heat the olive oil in a large, non-stick frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully place the salmon fillets skin-side down in the pan. Press down on each fillet with a spatula for 10-15 seconds to ensure the entire skin makes contact with the pan.
4. Cook the First Side: Let the salmon cook, undisturbed, for 5-6 minutes. You’ll see the colour change as it cooks up the side of the fillet. The skin should be golden brown and easy to lift from the pan.
5. Flip and Add the Sauce: Flip the salmon fillets over so they are skin-side up. Immediately turn the heat down to medium-low. Pour the prepared sweet chili sauce mixture around the salmon in the pan.
6. Thicken the Glaze: Let the sauce bubble and simmer gently for 2-3 minutes. As it reduces, use a spoon to baste the tops of the salmon fillets with the sauce. I find that this step really helps the flavour penetrate the fish.
7. Finish the Sauce: Pour the cornflour slurry into the pan and stir it gently into the sauce (avoiding the salmon). The sauce will thicken almost immediately into a beautiful glaze. Continue to cook for another 1-2 minutes, or until the salmon is cooked through to your liking. You can check for doneness with a fork; it should flake easily. For a precise check, the internal temperature should reach around 55-60°C for medium. You can find more detailed guidance on cooking fish safely from the Food Standards Agency.
8. Serve: Carefully remove the salmon from the pan. Serve immediately, spooning any extra glaze from the pan over the top. Garnish with sliced spring onions, toasted sesame seeds, and fresh coriander if you like.

Notes

Serve over steamed rice or with roasted vegetables to soak up the delicious extra glaze. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

I really hope you enjoy making this Sweet Chili Salmon Recipe. It’s a dish that brings so much flavour to the table with minimal effort, and it always gets compliments. It’s a reliable, delicious meal that I turn to again and again. If you give it a try, please let me know how it turned out in the comments below – I love hearing from you! Happy cooking.
– Marcus