Sweet Chili Sriracha Salmon

Published: 03/27/2016
Updated: 07/30/2024
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Looking for a new way to jazz up salmon and make it taste GREAT!? This tasty glazed Sweet Chili Sriracha Salmon is quick, easy, and makes an impressive weeknight dinner that’s full of flavor!

Sweet Chili Sriracha Salmon

I’ve been whipping up a lot more seafood than usual lately, and I think it’s 100% because it’s just SO quick and SO ridiculously simple that I’m easily drawn to it. Shrimp cooks as quickly as a pot of pasta and salmon turns out flaky and tender with minimal time and effort.

Of course if you follow me on social media, you already know that I’ve been on an epic sushi kick as well. Now that we have access to super-fresh sashimi it’s hard not to pencil sushi night into each week’s meal plan. I’m a total and utter addict.

Today however, we’re going to actually cook our fish.

Sweet Chili Sriracha Salmon

My default salmon method is a little more complicated than the standard bake-n-flake technique, since it involves searing both sides of the fish in a lightly oiled cast iron skillet, then placing the hot skillet in an equally hot oven (425 degrees F) until flaky and warm in the center. (approx. 8-10 mins)

I LOVE this method and the perfectly crisp restaurant-quality crust the sear gives to the fish, but since my darling husband took my cast iron skillet into the woods and set it on fire, I had to find another way to cook my fish.

Who breaks a cast iron skillet!? #Paul

Sweet Chili and Sriracha Salmon Marinade
Sweet Chili Sriracha Sauce Baked Salmon

So . . .  how was it!?

I’ve made this saucy salmon 3 times now, and each time is even better than the last! Ohmygosh and the SAUCE! GAH! I plan on putting this stuff on everything in sight – watch out!

The sauce is the perfect mix of sweet and savory with a tiny bit of heat from the Sriracha to keep things interesting. Sometimes I heavy-hand the Sriracha and red pepper flakes for extra spice and other times I add only a little to keep it mild. Its so easy to customize and pairs great with a bevvy of sides!

I served this alongside a cucumber salad topped with Wasabi Cucumber Avocado Dressing and have it on pretty good authority that my Garlic Lemon Asparagus also makes stellar side! You could even get your fancy pants on and whip up a batch of fried rice (or fried quinoa!) to turn this light meal into an extra hearty dinner. Enjoy!

Sweet Chili Sriracha Salmon

Sweet Chili Sriracha Salmon

This tasty glazed Sweet Chili Sriracha Salmon is quick, easy, and makes an impressive weeknight dinner that’s full of flavor!
5 from 12 votes
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Course: Main Dish
Cuisine: Asian
Keyword: Sriracha Salmon
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Author: Jenn Laughlin – Peas and Crayons

Ingredients

  • 12 oz Wild Alaskan salmon (cut into four 3-inch portions)
  • salt and pepper to taste
  • ¼ cup sweet chili sauce
  • 2 TBSP low sodium soy sauce (GF or regular)
  • 2 TBSP sesame oil
  • 2 TBSP Sriracha adjust to taste
  • 1 clove of garlic minced
  • 1-2 tsp rice vinegar (optional but tasty)
  • 1-2 tsp toasted sesame seeds for topping
  • 1 TBSP chopped green onion to garnish

Instructions

  • Line a rimmed baking sheet with foil or parchment paper and set aside.
  • In a large bowl, whisk together your sweet chili sauce, soy sauce, sesame oil, sriracha, and minced garlic.
  • Divide mixture in half, reserve half for marinating and half for coating your competed salmon.
  • Place salmon in marinade and turn each piece to coat.
  • Marinate 15 minutes.
  • While the fish marinates, pre-heat your oven to 275 degrees F.
  • Bake on parchment paper lined baking sheet for 14-16 minutes at 275 until the thickest part of the fish clocks in at 125 degrees F. This will vary a smidge based on your cut of salmon but don’t fret, you can always pop it back in for an additional minute or two as needed. I always yank mine a bit early and check it. Salmon will be firm but still pink in the center.
  • Remove from oven and pour your sauce over the salmon.
  • I added a splash of rice vinegar to the sauce before pouring it over the salmon to brighten the flavors up. This is totally optional but delicious! You could also serve your salmon for a wedge of lime in place of the vinegar. I love a burst of acidity with savory-sweet sauces!
  • Top with sesame seeds and chopped green onion for a tasty garnish.
  • See post below for some tasty side dish options and enjoy!

Notes

You’ll want to factor in around 15 minutes for the salmon to marinate if time permits. If not, you can still absolutely make this recipe faster by simply allowing the fish to marinate while your oven pre-heats.
!TIP For a super-thick glaze, feel free to reduce the sauce in a small sauce pot by bringing to a boil, then reducing heat to a vigorous simmer until mixture thickens. You may also add corn, potato, or rice starch to thicken as desired.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition

Calories: 225kcal, Carbohydrates: 9g, Protein: 18g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 47mg, Sodium: 636mg, Potassium: 440mg, Fiber: 1g, Sugar: 8g, Vitamin A: 49IU, Vitamin C: 5mg, Calcium: 15mg, Iron: 1mg
Did You Make This Recipe? Leave a Comment and Rating!

Love spicy seafood recipes? Try my spicy Szechuan Shrimp and Broccoli next or spice things up with a crispy coating with my Spicy Sriracha Almond Crusted Salmon. Love it!

If you get a chance to try this Sweet Chili Sriracha Salmon recipe, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

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Peas and Crayons is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites at no cost to readers.
Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin has been creating and sharing recipes for over 15 years. After graduating with a B.S. in Dietetics from Florida State University and working as a Nutrition Educator for WIC, she created Peas and Crayons in 2009. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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Questions & Reviews

    1. Hi Maggie – so excited for you to try it! You are welcome to use any oil you have on hand and like to cook with.

      Reply

  3. 5 stars
    Jenn, no there are no other ones he can’t have. I just love salmon. I did use your recipe without the Sriracha and it was still very good. Will make it again. Awesome recipe

    Reply

  4. Just concerned it won’t get done at 275. Also I have salmon with no skin. It was frozen and thawed completely. I can’t use Sriracha as my husband can’t have it. Anything to use instead.

    Reply

    1. Hi Sharon! I have a number of different salmon recipes I can suggest without the sriracha. Any other dietary sensitivities or dislikes you want to avoid? That will help me recommend something you both love!

      Reply

  8. This must be very thin salmon as I usually bake it at 400 degrees for about 10 to 12 minutes. And I do like it a tad underdone. Otherwise, this sounds like a much better variation of what I’ve been doing to the salmon.

    Reply

    1. Thanks Janet! It’ll vary on your cut, absolutely. I was previously baking at 400 for the same timeframe and found it would dry out so fast if I didn’t catch it on time so I tried a lower temp after doing a bit of research and it seemed to be a great way to ensure the salmon was still super moist and tender inside. I also adore searing it first then finishing off in the oven 🙂 There are so many ways to make this delicious dish – I hope you get a chance to try it with the sauce 🙂 xo

      Reply