There’s something irresistible about salmon coated in a sticky, sweet-spicy glaze.

This delicious sweet chili salmon is tender, juicy, and packed with bold flavors from garlic, ginger, sweet chili sauce, and a touch of smoky paprika.

Finished with a drizzle of Kewpie mayo and sesame seeds, it’s the perfect balance of sweet, savory, and spicy in every bite.

Why You’ll Love This Recipe

The sweet chili glaze caramelizes beautifully, giving the salmon a glossy, sticky finish.

It’s quick to prepare and ready in about 30 minutes, making it ideal for weeknight dinners.

The Kewpie mayo drizzle and garnishes add creaminess, freshness, and a hint of heat.

Pairs perfectly with rice, roasted vegetables, or noodles.

What You’ll Need (Ingredient Highlights)

Salmon fillets: Rich, flaky, and mild—perfect for soaking up the bold glaze.

Sweet chili sauce: The sweet, tangy base of both the marinade and the glaze.

Garlic powder & ground ginger: Add warmth and depth.

Soy sauce & lemon juice: Balance sweetness with salt and acidity.

Calabrian peppers: Optional, but they add a smoky, spicy kick.

Kewpie mayo: Creamy drizzle that ties all the flavors together.

Pro Tips Before You Start

Pat the salmon dry before seasoning for the best sear and even cooking.

Don’t overbake—the salmon should flake easily but remain slightly translucent in the center.

Let the glaze cool slightly before brushing—it thickens and sticks better.

Finish with garnishes just before serving for a restaurant-quality presentation.

How to Make Delicious Sweet Chili Salmon

Step 1 – Season the salmon

Pat the salmon dry and season with garlic powder, ginger, salt, and pepper.

Brush with ¼ cup sweet chili sauce.

Step 2 – Prepare the glaze

In a saucepan, simmer sweet chili sauce, soy sauce, lemon juice, smoked paprika, and optional Calabrian peppers for 2–5 minutes until thickened.

Let cool 15–20 minutes.

Step 3 – Bake the salmon

Preheat oven to 400°F (200°C).

Place salmon on a parchment-lined baking sheet and bake for 10–15 minutes, until it reaches 125–130°F and flakes easily.

Step 4 – Glaze and rest

Brush the cooled glaze generously over the baked salmon.

Let it rest for 3–5 minutes—residual heat will finish cooking it perfectly.

Step 5 – Garnish and serve

Drizzle with Kewpie mayo and garnish with sesame seeds, green onions, and red pepper flakes.

Serve with rice, noodles, or your favorite sides.

What to Serve It With

Steamed jasmine rice or garlic fried rice.

Roasted or stir-fried vegetables like broccoli, bok choy, or green beans.

Asian cucumber salad for a fresh contrast.

Variations / Substitutions

Swap salmon for cod or trout for a similar result.

Use lime juice instead of lemon for a citrusy twist.

Skip the Kewpie mayo for a lighter dish.

Add extra Calabrian peppers or Sriracha for more heat.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat gently in a skillet over low heat to avoid drying out.

Not recommended for freezing, as the glaze may separate.

FAQs

Can I grill the salmon instead of baking?
Yes, grill skin-side down over medium heat for 6–8 minutes, then glaze.

What if I don’t have sweet chili sauce?
You can make your own with honey, vinegar, garlic, and red chili flakes.

Do I need skin on the salmon?
Either works—skin helps keep it moist but can be removed before serving.

Can I make the glaze ahead of time?
Yes, prepare it up to 3 days in advance and store in the fridge.

How do I know the salmon is done?
It should flake easily with a fork and reach an internal temp of 145°F.

Is Kewpie mayo necessary?
Not required, but it adds a creamy, tangy finish that pairs beautifully with the glaze.

Final Thoughts

This delicious sweet chili salmon is bold, flavorful, and surprisingly simple.

Whether you’re making a quick weeknight dinner or an impressive meal for guests, it delivers big flavors with minimal effort.

It’s sweet, spicy, tangy, and absolutely addictive—you’ll be making it again and again.