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Sweet Chili Glazed Salmon - A Fast, Flavor-Packed Weeknight Favorite

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 6 ounces each), skin on if possible
  • 1/2 cup sweet chili sauce
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 tablespoon lime juice (plus extra wedges for serving)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
  • 1 small garlic clove, finely minced
  • 1 teaspoon sriracha or chili-garlic sauce (optional, for extra heat)
  • 1 tablespoon neutral oil (for the pan)
  • Kosher salt and black pepper, to taste
  • Thinly sliced scallions and sesame seeds, for garnish (optional)

Method
 

  1. Preheat and prep: Set your oven to 425°F (220°C). If you plan to broil at the end for extra caramelization, position a rack about 6 inches from the heat source.
  2. Make the glaze: In a small bowl, stir together sweet chili sauce, soy sauce, lime juice, sesame oil, ginger, garlic, and sriracha (if using). Taste and adjust. If you want it tangier, add more lime; saltier, add a splash more soy.
  3. Pat the salmon dry: Use paper towels to remove surface moisture. This helps the glaze cling and the fish brown. Lightly season both sides with salt and pepper.
  4. Prepare the pan: Line a sheet pan with foil or parchment for easy cleanup. Rub or brush the surface with the neutral oil to prevent sticking.
  5. First glaze: Place the fillets skin-side down on the pan. Brush the tops and sides with about half the glaze, coating evenly but not so thick that it pools around the fish.
  6. Roast: Cook for 8–10 minutes, depending on thickness. Aim for salmon that flakes at the edges and is just turning opaque in the center. Thicker fillets may need up to 12 minutes.
  7. Broil for caramelization (optional but recommended): Switch the oven to broil. Brush on the remaining glaze and broil 1–2 minutes, watching closely to avoid burning. You’re looking for a glossy, lightly blistered top.
  8. Rest and garnish: Let the salmon rest for 2–3 minutes. Scatter scallions and sesame seeds on top. Serve with lime wedges and any pan juices spooned over the fish.