Sweet chilli salmon
Sweet chilli salmon is weeknight cooking at its most satisfying. You glaze the fillets, sprinkle them with sesame, and let the oven do the work while the root vegetables roast, until their edges turn lightly charred and sweet. It is simple to make, full of colour and contrast, and a reliable crowd-pleaser. Give it a try tonight and see how quickly it becomes a regular.
Ingredients
Oven-roasted root vegetables
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1 kilo
Cleaned root vegetables
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2
Small garlic cloves, crushed
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½ tbsp
Oil
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1 tsp
Coarse salt
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½ tsp
Cayenne pepper
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100 ml
Flat-leaf parsley, coarsely chopped
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Chilli-baked salmon
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4
Salmon fillets, skinless and boneless
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2 tbsp
Sweet chilli sauce
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1 tbsp
Sesame seeds
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Garnish
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Flat-leaf parsley
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Lemons (unsprayed), cut into wedges
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To serve
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240 g
Wholemeal bread
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Instructions
Oven-roasted root vegetables
Chilli-baked salmon
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Pick salmon fillets that look vibrant and feel firm, with a clean, mild odour. Aim for thick, even pieces so they cook uniformly and hold the sweet chilli glaze well. Avoid any fillets with dull colour, dry or browning edges, or a strong fishy smell. If your fillets have skin, remove it by placing the fish skin-side down, gripping the tail end, and sliding a sharp, flexible knife between skin and flesh at a shallow angle while pulling the skin taut. You can also bake skin-on and lift the skin off after cooking. It will release easily once the fish is done.
Pat the salmon with kitchen paper before glazing. A dry surface helps the sweet chilli sauce cling and caramelise. Removing surface moisture also prevents steaming, allowing the fish to bake to a cleaner flake and better texture. Do not rinse the fillets, as this can spread bacteria and add extra water. Pat dry on all sides, then brush on the glaze and sprinkle the sesame seeds so they stick.
FAQ: Questions about sweet chilli salmon
Need help with sweet chilli salmon? These quick answers cover frozen fillets, preparation, doneness, reheating, and sides so you get reliable results with minimum fuss.
Can I use frozen salmon fillets for this recipe?
Yes, you can use frozen salmon fillets for this sweet chilli salmon recipe. However, you need to thaw them fully first. Defrost in the fridge overnight, so the texture stays firm and even. Once thawed, pat the fillets dry so the sweet chilli sauce adheres and does not dilute. A dry surface also helps the fish cook evenly.
Can I make sweet chilli salmon ahead of time?
Yes, you can prepare sweet chilli salmon in advance. Marinate it in the fridge for 2–24 hours to deepen the flavour. You can also pre-cut the root vegetables and store them, then toss them with oil and seasoning just before roasting. If you want to be further ahead, you can freeze the salmon fillets with sweet chilli sauce. Thaw them in the fridge overnight and bake them according to the recipe above.
How do I know when the salmon is cooked?
You know your salmon is cooked when it reaches 63 °C at the centre. Use a thermometer to check it. Visually, the fish turns from translucent to opaque and flakes when nudged with a fork.
What to serve with sweet chilli salmon?
In this recipe, we recommend serving sweet chilli salmon with oven-roasted root vegetables, such as carrots, parsnips, and potatoes, mixed with white cheese and fresh parsley. Serve with wholemeal bread to soak up the extra sauce. Add lemon wedges for a refreshing touch of acidity, which balances the rich flavours of the salmon and cheese. Fresh parsley on top brings a burst of herbal freshness.
Nutritional values per serving
Energy:
541 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 9 g |
| Protein | 24.5 % | 32.6 g |
| Fat | 37.6 % | 23 g |
| Carbohydrates | 37.9 % | 50.6 g |
Easy oven-baked sweet chilli salmon
This easy oven-baked sweet chilli salmon keeps things simple from start to finish: mix, brush, bake, and dinner is on the table. The oven’s steady heat sets a glossy, sweet chilli glaze that caramelises at the edges while the salmon stays moist and flaky inside. Sesame seeds are toasted on top for a gentle crunch that complements the soft, buttery texture of the fish.
It is a hands-off method that allows you to finish the rest of the meal while the salmon cooks on its own. If you prefer a countertop method with the same flavour profile, see our air fryer salmon. If you want, you can easily prepare the sweet chilli version in the air fryer instead.
With oven-roasted root vegetables
Roasting the root vegetables hot and fast in the oven yields golden edges and tender centres, with a garlicky warmth and a hint of cayenne to keep things lively. Cubes of white cheese melt slightly on the warm vegetables, adding a creamy, salty contrast that balances the natural sweetness of carrots, parsnips, potatoes, or parsley root.
Beautifully green chopped flat-leaf parsley lifts the tray with freshness and colour just before serving. This is the type of hearty side you make when you want something that stands up to the sweet chilli salmon without stealing the spotlight. Serve wholemeal bread on the side so everyone can mop up the sweet chilli juices.
A delicious weeknight dinner for the whole family
Sweet chilli salmon makes a calm, family-friendly midweek meal that delivers plenty of flavour with little effort. While the fish bakes, the root vegetables roast on the tray, so most of the work happens in the oven. While you will find warm chilli flavours, they remain subtle, so the whole family, including children, can enjoy the meal.
The result is a colourful plate featuring flaky salmon, warm vegetables, a little creamy cheese, and lemon on the side. Simple to serve and easy to enjoy, just as a weeknight dinner should be. If tonight calls for a different take on salmon, you might like our grilled salmon, baked salmon with tomatoes, or oven-baked salmon for more inspiration.
Ideas for some personal touches
Customise this sweet chilli salmon recipe to suit your taste. Lean into the heat by stirring a teaspoon or two of Sriracha or another hot sauce into the sweet chilli glaze. Or dust the fillets with chilli flakes before baking for extra warmth. For a smokier direction, whisk a little smoked paprika into the glaze and finish with finely chopped fresh red chilli for a bright kick.
Vary the tray of roots with sweet potato or beetroot to add deeper sweetness and a burst of colour, and adjust the amount of cayenne if you enjoy more spice. Swap the white cheese for goat’s cheese when you want a tangier, creamier finish, and balance bolder flavours at the table with lemon wedges. Taste as you go and nudge the seasoning until the plate suits you perfectly.
