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Sweet Chili Sriracha Salmon
5 from 36 votes

Sweet Chili Sriracha Salmon

Sweet Chili Sriracha Salmon combines wild Alaskan salmon with a vibrant sauce blending sweet chili, soy, sesame oil, and sriracha, offering a balance of sweet heat and umami. Marinated briefly, then baked gently at a low temperature, the salmon stays tender and slightly pink in the middle. Topped with toasted sesame seeds and green onions, this preparation highlights the salmon’s natural richness paired with a lively glaze that can be brightened with a touch of rice vinegar.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 servings
Calories: 225 kcal
Course: Main Course
Cuisine: Asian

Ingredients

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

Instructions

    Cup of Yum
  1. Line a rimmed baking sheet with foil or parchment paper and set aside.
  2. In a large bowl, whisk together your sweet chili sauce, soy sauce, sesame oil, sriracha, and minced garlic.
  3. Divide mixture in half, reserve half for marinating and half for coating your competed salmon.
  4. Place salmon in marinade and turn each piece to coat.
  5. Marinate 15 minutes.
  6. While the fish marinates, pre-heat your oven to 275 degrees F.
  7. 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.
  8. Remove from oven and pour your sauce over the salmon.
  9. 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!
  10. Top with sesame seeds and chopped green onion for a tasty garnish.
  11. See post below for some tasty side dish options and enjoy!

Notes

  • Marinate the salmon for 15 minutes if time allows, or while the oven preheats for quicker preparation.
  • To achieve a thicker glaze, reduce the sauce in a saucepan or add a small amount of starch to thicken as needed.
  • Check salmon doneness by aiming for an internal temperature around 125°F to keep the fish tender and slightly pink inside.

Nutrition Information

Calories 225kcal (11%) Carbohydrates 9g (3%) Protein 18g (36%) Fat 13g (20%) Saturated Fat 2g (10%) Cholesterol 47mg (16%) Sodium 636mg (27%) Potassium 440mg (9%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 49IU (1%) Vitamin C 5mg (6%) Calcium 15mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 225

% Daily Value*

Calories 225kcal 11%
Carbohydrates 9g 3%
Protein 18g 36%
Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 47mg 16%
Sodium 636mg 27%
Potassium 440mg 9%
Fiber 1g 4%
Sugar 8g 16%
Vitamin A 49IU 1%
Vitamin C 5mg 6%
Calcium 15mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.