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!
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
Let’s get baking!
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!
- 12 oz Wild Alaskan salmon (cut into four 3-inch portions)
- salt and pepper to taste
- 1/4 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
- 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!
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.
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!
Love this recipe?
Try my spicy Szechuan Shrimp and Broccoli next!