Easy Sweet Chilli Salmon recipe made with perfectly pan-fried salmon fillets and sweet, sticky garlicky chilli glazed sauce. You can pan-fry, bake, or air fry the salmon. It is absolutely delicious and ready in under 20 minutes!
This sweet and tangy sauce goes well with salmon, chicken, beef, prawns, and tofu.
- 500 grams Salmon fillets About 120 grams each fillet
- 10 tbsp Sweet chilli sauce
- 2 tbsp Soy sauce Regular soy sauce or light soy sauce
- 1 tsp Crushed chillies Dried chilli flakes
- 3 tbsp Lime juice
- 1 tsp Lime zest
- 2 cloves Garlic Minced
- 1 tbsp Cooking oil Sunflower, canola, or peanut, etc.
- Salt and pepper To taste
- Coriander for garnish Chopped
Step 1:
Pat dry the salmon fillets with paper to remove excess moisture. Season it with salt and pepper on both sides.
Step 2:
Heat the pan over medium-high heat and add oil.
Place the skin side down and cook for 4-5 minutes until crispy. Flip gently and cook another side for 3-4 minutes until cooked. (If you are using skin-off salmon, pan fry for 3-4 minutes on both sides until golden and cooked through.)
Remove from the pan and set them aside.
Step 3:
In the same pan, drizzle more oil and saute the minced garlic until it is fragrant, then add crushed chillies and stir for a few seconds.
Turn off the heat and add sweet chilli sauce, soy sauce, lime juice, and lime zest. Stir everything well.
Step 4:
Pour the sauce over the fried salmon and garnish with coriander.
Alternatively, you can place the cooked salmon fillets in the sweet chilli sauce pan and coat each fillet well with the sauce before transferring it to the serving plate.
Baking and Air-Frying option
To Bake - preheat the oven to 200°C (400°F). Place the salmon fillets on a lined baking tray. Spray cooking oil and bake for 12-15 minutes until cooked through.
To Air Fry - Preheat the air-fryer to 200°C (400°F). Spray cooking oil over the air fryer rack and place the salmon fillets. Spray cooking oil over them. Cook for 8-10 minutes until they are cooked through. Brush or pour the sweet chilli sauce before serving.
Cooking time can be varied according to the size and thickness of salmon fillets.
Substitutes and Variations
- Try this recipe with other fish fillets, such as sea bass, trout, cod, or haddock, instead of salmon fillets.
- You can try out my Crispy Sweet Chilli Fish recipe which I used fried sea bass, vegetables and sweet chilli sauce.
- For a spicier kick, add extra fresh hot chillies like Thai bird-eye or finger chillies.
- Fresh lime juice can be substituted with rice vinegar.
- You can also add extra honey or brown sugar for a bit more sweeter sauce.
Top Tip
- Choose good-quality fresh salmon for the best flavour and texture. The colour should be vibrant and rich, from bright pink to deep red. The salmon flesh should be firm and not mushy.
- The skin of the skin-on salmon should be shiny and moist. Do not choose dry and dull skin.
- It's important to pat dry the salmon with a paper towel or clean cloth before frying for a nice sear and crispy skin texture.
- Maintain the heat: Do not overcrowd the pan and fry in batches if needed to sear the fish fillets perfectly. You don’t want the steaming effect.
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