This super speedy Thai Sweet Chili and Lime Salmon is loaded with flavor and goodness!
Just a few simple ingredients and dinner is on the table in minutes.
I’m a little bit that way with Thai sweet chili sauce. I love the combination of sweet and heat. I’m such a baby when it comes to hot sauce since having Sophie and Milo (I can’t do anything too hot anymore!). Plus I feel like there’s so much subtle flavor going on in Thai sweet chili sauce that it’s just delicious on so many things.
You can make your own, using this recipe from Pinch of Yum (it uses brown rice syrup as a sweetener) or this Paleo-friendly version. My favorite store-bought brands are Trader Joe’s and Thai Kitchen. The tricky thing about chili sauce of any kind is that each bottle will have a slightly different level of heat depending on the spiciness of the chilies, but as a whole, I’ve found that most bottles from Trader Joe’s and Thai Kitchen are well within my (low) heat tolerance.
That’s why I thought it would make such a great topping for salmon. I added some fresh lime zest and lime juice to round out the heat and sweet, and the end result was fantastic. Pair this with a little coconut rice and some green veggies for color, and you’ve got a scrumptious, quick meal you can have done in no time.
NOTES ON THE RECIPE
Fresh vs. Frozen. I almost always use frozen fish fillets. We live in the desert and don’t come by freshly-caught fish…ever. Thaw frozen in a bowl of water for about 30 minutes on the counter or an hour or so in the fridge, and they’re really easy to work with. I’ve found Costco generally has the most consistent low price for wild-caught fish.
Keep an eye out. Depending on the thickness of your individual fillets, you may want to increase or decrease the broiling time by a minute or two. Just keep an eye on it and you’ll be completely fine!
Beat the Heat. Again, each bottle of Thai sweet chili sauce will have its own level of heat, but Trader Joe’s and Thai Kitchen are almost always perfectly fine for me. If you find yours is spicier than you (or your kids) prefer, you can add a little bit of honey to this sauce to mellow out the heat.
Not a salmon fan? I’ve seen a similar treatment done with cod, so you could always swap out the fish. (Or, it’d be great brushed over some grilled chicken)
Like this post? You may also like:
- Balsamic Lime Salmon
- Honey & Brown Sugar Glazed Salmon
- Coconut Chicken Strips with Thai Sweet Chili Dipping Sauce – Back to Her Roots
- 4 (4-6oz) wild-caught salmon filets (thaw, if frozen)
- 1/2 cup Thai sweet chili sauce
- zest and juice of 1 lime
- pinch salt
- additional lime zest or cilantro for garnish
- additional Thai sweet chili sauce for serving
- Preheat your broiler and line a baking sheet with foil or parchment.
- Place each fillet skin-side down on the baking sheet.
- In a small bowl, whisk together sweet chili sauce, lime zest and juice, and pinch of salt. Taste and add additional salt (or even a little honey) as desired. Pour half of the mixture out into another small bowl (this will prevent cross contamination).
- Brush the fillets with half of the sauce mixture.
- Broil 6-10 minutes (or until fillets are just cooked through in the center.
- Remove from oven and brush with second half of sauce.
- Serve warm!