Go Back
- 4 juicy salmon fillets - 1/4 cup sweet chili sauce - 2 tablespoons low sodium soy sauce - 1 tablespoon golden honey - 2 teaspoons fragrant sesame oil - 1 teaspoon freshly grated ginger - 1 vibrant red bell pepper, sliced into strips - 1 medium zucchini, sliced into half-moons - 1 small red onion, cut into wedges - 2 tablespoons extra virgin olive oil - Sea salt and freshly cracked black pepper to taste - Toasted sesame seeds and finely chopped green onions for garnish I love this recipe for its bright flavors and ease. You can find these ingredients at any grocery store. Salmon fillets are the star here. They bring rich taste and healthy fats. Sweet chili sauce adds sweetness with a hint of heat. Low sodium soy sauce balances the flavors without being too salty. The honey adds a touch of natural sweetness. Sesame oil gives a lovely aroma. Fresh ginger adds a zing that brightens the dish. For the veggies, I like using colorful bell peppers and zucchini. They cook quickly and add crunch. Red onion brings a bit of sweetness as well. Olive oil helps everything roast nicely. Don’t forget sea salt and black pepper for seasoning. Finally, the sesame seeds and green onions make the dish look pretty and add flavor. This mix of ingredients makes for a colorful, tasty meal that is easy to prepare. First, set your oven to 400°F (200°C). This high heat cooks the salmon and veggies well. To make cleanup easy, line a large sheet pan with parchment paper. This keeps the food from sticking. In a small bowl, mix together these ingredients: - 1/4 cup sweet chili sauce - 2 tablespoons low sodium soy sauce - 1 tablespoon golden honey - 2 teaspoons sesame oil - 1 teaspoon grated ginger Whisk these well. You want a smooth blend that will coat your salmon nicely. Take your salmon fillets and place them in a shallow dish or a resealable bag. Pour half of the marinade over the salmon. Make sure each fillet is covered. Let it marinate for 15-20 minutes. This time helps the flavors soak in while you prep your veggies. Grab a separate bowl and toss together: - 1 sliced red bell pepper - 1 sliced medium zucchini - 1 small red onion cut into wedges - 2 tablespoons olive oil - Sea salt and pepper to taste Mix until all the veggies are coated. Spread them in a single layer on one side of the sheet pan. Once the salmon has marinated, take it out. Place the fillets on the other side of the sheet pan, skin-side down. Brush the tops of the fillets with the rest of the marinade for extra flavor. Put the sheet pan in your preheated oven. Bake for 12-15 minutes. The salmon should flake easily with a fork when done, and the veggies should be tender and slightly caramelized. After baking, take the sheet pan out. Sprinkle toasted sesame seeds and chopped green onions on top of the salmon. This adds great flavor and color. Serve right away, and think about pairing it with rice or quinoa for a full meal. To make the sweet chili glaze just right, you can tweak the flavors. If you like it sweeter, add more honey. For a kick, mix in some red pepper flakes or a dash of sriracha. If you want less heat, use a mild chili sauce. Taste as you go to find your perfect balance. The best internal temperature for salmon is 145°F (63°C). This ensures it’s safe and tasty. To check, use a food thermometer. Salmon should flake easily with a fork when it's done. Keep an eye on it while baking. Overcooking can make it dry, so check around the 12-minute mark. To speed up your cooking time, prep your ingredients ahead. You can slice the veggies the day before. Store them in the fridge in an airtight container. You can also mix the marinade early. This way, you save time when it's time to cook. Plan ahead, and dinner will be quick and easy! {{image_4}} You can swap salmon for chicken or tofu. Chicken works great with the sweet chili glaze. Use chicken breasts or thighs for juicy flavor. Cook them for about 20-25 minutes at the same temperature. Tofu is a fantastic choice for a plant-based meal. Just press the tofu to remove extra water. Cut it into cubes and marinate like the salmon. Both options will soak up the tasty sauce! Feel free to mix in seasonal veggies. Asparagus, broccoli, or snap peas taste amazing. Brussels sprouts add a nice crunch. Carrots bring color and sweetness. Just chop them to similar sizes. Toss them in olive oil and spices, just like the other veggies. The goal is to have a colorful and healthy mix on your sheet pan. To enhance the taste, add fresh herbs or spices. Chopped cilantro or basil gives a fresh pop. Try some red pepper flakes for spice. You can also squeeze fresh lime juice over the dish before serving. This brightens the flavors and adds zest. Experiment with your favorite herbs to find your perfect combo! To store leftovers properly, let the salmon and veggies cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to separate the salmon from the vegetables if you want them to stay fresh longer. This helps keep the salmon moist and the veggies crisp. When you want to reheat, the oven is your best friend. Preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet. Bake for about 10 minutes or until warmed through. This method helps keep the fish tender and the veggies nice. You can also use the microwave for a quick reheat, but it may make the veggies soft. If you want to freeze, wrap the salmon tightly in plastic wrap. Then, place it in a freezer bag. You can freeze the veggies too. Make sure to remove as much air as possible. For best taste, use them within three months. When ready to eat, thaw in the fridge overnight. You can then reheat them as mentioned before. The cooking time for salmon depends on its thickness. For fillets about 1 inch thick, bake for 12-15 minutes. If your fillet is thicker, add a few more minutes. Always check if it flakes easily with a fork. This shows that it is cooked just right. Yes, you can use frozen salmon. Just remember to thaw it first. You can place it in the fridge overnight or use the quick-thaw method. To do this, seal the salmon in a bag and submerge it in cold water for about an hour. After thawing, follow the recipe as usual. You can serve this dish with many sides. Here are some great options: - Fluffy white rice or quinoa - Steamed broccoli or green beans - A fresh mixed salad with a light dressing - Roasted potatoes or sweet potatoes These sides balance the meal and add nutrition. Look for a few signs to know if your salmon is done. The flesh should turn from a deep pink to a light pink. It should also flake easily when you press it with a fork. If you have a food thermometer, the internal temperature should reach 145°F (63°C). When you see these signs, your salmon is ready to enjoy! The blog post covered how to make a delicious sweet chili glazed salmon. We discussed the ingredients, from salmon fillets to the right seasonings. I shared step-by-step guides on marinating, baking, and serving. Plus, you learned about storing leftovers and variations with other proteins or vegetables. Cooking is both fun and rewarding. With practice, you can create a meal that shines at any table. Enjoy your cooking journey!

Sheet Pan Sweet Chili Glazed Salmon

Elevate your dinner game with this Sheet Pan Sweet Chili Glazed Salmon recipe! Enjoy juicy salmon fillets drizzled with a deliciously sweet and savory marinade paired with vibrant vegetables. Perfect for busy weeknights, this one-pan meal is quick and easy to make. Ready to impress your family and friends? Click through to discover the full recipe and serve up a flavorful dish tonight! #SheetPanDinner #SalmonRecipes #HealthyEating #EasyRecipes
Print Recipe Pin Recipe

Ingredients
  

4 juicy salmon fillets

1/4 cup sweet chili sauce

2 tablespoons low sodium soy sauce

1 tablespoon golden honey

2 teaspoons fragrant sesame oil

1 teaspoon freshly grated ginger

1 vibrant red bell pepper, sliced into strips

1 medium zucchini, sliced into half-moons

1 small red onion, cut into wedges

2 tablespoons extra virgin olive oil

Sea salt and freshly cracked black pepper to taste

Toasted sesame seeds and finely chopped green onions for garnish

Instructions
 

Preheat Your Oven: Begin by preheating your oven to 400°F (200°C). To facilitate an effortless cleanup, line a large sheet pan with parchment paper.

    Create the Marinade: In a small mixing bowl, combine the sweet chili sauce, low sodium soy sauce, honey, sesame oil, and freshly grated ginger. Whisk them together until the mixture is smooth and well-blended.

      Marinate the Salmon: Place the salmon fillets in either a shallow dish or a resealable plastic bag. Pour half of the marinade over the fillets, ensuring each piece is generously coated. Let the salmon marinate for 15-20 minutes, allowing the flavors to meld while you prepare the fresh vegetables.

        Prepare the Vegetables: In a separate bowl, toss the sliced red bell pepper, zucchini, and red onion with the olive oil, sea salt, and freshly cracked black pepper until everything is well-coated in oil. Arrange the vegetables in an even layer on one side of the lined sheet pan.

          Add the Salmon to the Pan: After marinating, remove the salmon fillets from the marinade. Place them on the opposite side of the sheet pan, skin-side down. Use a brush to apply the remaining marinade generously over the tops of the salmon fillets.

            Bake to Perfection: Transfer the sheet pan to the preheated oven. Bake for 12-15 minutes, or until the salmon is fully cooked through—it should flake easily with a fork—and the vegetables are tender and slightly caramelized.

              Garnish and Serve: After removing the sheet pan from the oven, sprinkle the salmon with toasted sesame seeds and chopped green onions for a delightful pop of flavor and color. Serve immediately, and consider pairing it with fluffy rice or quinoa for a complete meal.

                Prep Time, Total Time, Servings: 20 mins | 35 mins | Serves 4