Simple, quick and easy, this Sweet Chilli Salmon is the epitome of the mid-week meal. It’s also pretty healthy, packing in a good portion of veg along with heart-healthy salmon. Better still, you can opt to make it even more saintly by using this sugar-free sweet chilli sauce (although we won’t judge you if you reach for a ready-made variety!)
What can you serve it with?
One of the great things about this sweet chilli salmon is how versatile it is. It really goes with so many things.
You can continue the Asian theme (sweet chilli sauce is from Thailand) by serving some rice and a side of pak choy. Or, alternatively, you can go down a more conventional (Western) route and serve with some crisp green salad for a lighter meal or some boiled new potatoes and steamed broccoli or green beans.
Some great side dishes to try alongside include:
- Thai morning glory
- Pak choi with oyster sauce
- Asian style noodle & courgette salad
- Mediterranean roasted vegetables
- Roasted tenderstem broccoli
- Wild rice salad
- Roasted leeks and tomatoes
How many calories does it have?
This recipe has just 350 calories per serving so you can truly enjoy it guilt-free. If you are on a reduced-calorie diet then you can actually make this even healthier by making some homemade sugar-free sweet chilli sauce, rather than using a ready-made variety. This will reduce the recipe to around 300 calories per serving instead.
Can you freeze it?
Salmon is truly at it’s best when it’s just cooked. If you freeze and reheat then the salmon will certainly overcook and shrink a little. It will also look less pink and, at worst, may look slightly greyish. However, freezing won’t harm you and you can freeze this safely for up to 3 months, although I would advise against it from a quality point of view.
The best way to use leftovers from this meal is to eat it cold in a salad. The peppers are great tossed in with some leaves also.
You just need 4 ingredients to make this beautifully tasty mid-week meal. For a full list including measurements jump to the printable recipe card.
- Salmon fillets – you can use either skin-on or skin-off
- Red and yellow bell peppers (capsicum) – you can use all one variety but using a mixture adds extra visual appeal
- Fresh lime
- Sweet chilli sauce – buy this ready-made or make a batch from this easy and sugar-free recipe.
- For garnish (optional) – toasted sesame seeds and/or finely chopped chives or coriander
How do you make it?
- To make this sweet chilli salmon, first, make sure you have all the ingredients prepared. As everything cooks together in one foil packet everything needs to be ready before you start.
- Cut a piece of foil around 30cm long. Spread the peppers in the middle of the foil.
- Next, add the salmon on top of the peppers. Then spoon the sweet chilli sauce on top. Finish with a drizzle of lime and place the lime next to the salmon.
- Bring two opposite sides of the foil together over the salmon, so there is a gap between the foil and the salmon, and fold into a package. Scrunch in the other sides so the salmon is completely encased in the foil.
- Place in the oven for around 10-15 minutes. You will need around 5 minutes for each half-inch/1.5cm thickness of the salmon, so a larger piece may need longer.
- Heat the grill/broiler and open the salmon packet. Place it under the grill for a few minutes until golden on top.
- Serve with some toasted sesame seeds or finely chopped chives or coriander scattered over the top (optional).
There isn’t really a huge amount in this recipe that you can subsitute, since you need so few ingredients. However, you could try:
- Using pak choi instead of the peppers also gives a beautiful result
- Swapping store-bought sweet chilli sauce for this homemade, sugar-free version
- Lemon can be used instead of lime
Looking for more great salmon recipes? Try:
- Salmon risotto
- Smoked salmon and avocado starter
- Pan-seared salmon with lentils
- Salmon and leek pasta
- Baked Cajun salmon
- Easy salmon burgers
Products that work well for this recipe:
Kitchen Essentials Herb Planter
Beeswax Food Wraps
Simple, quick and easy, this Sweet Chilli Salmon is the epitome of the mid-week meal. It’s also pretty healthy, packing in a good portion of veg along with heart-healthy salmon.
- 1 salmon fillet, around 150g / 6oz (you can use either skin-on or off)
- 1/2 red pepper, thinly sliced lengthways
- 1/2 yellow pepper, thinly sliced lengthways
- 1/4 tsp sesame seeds
- 2 tbsp sweet chilli sauce
- Preheat the oven to 200 C / 400 F.
- Slice the peppers into thin long pieces.
- Cut a large piece of foil – around 30 cm / 12 inches long. Spread the peppers in the middle of the foil. Pat the salmon dry with a piece of kitchen towel and and then place the salmon over the top of the peppers.
- Spread the sweet chilli sauce across the salmon, season well and then scatter the sesame seeds over.
- Fold the outsides of the foil into the middle and fold a couple of times to seal. Scrunch the edges in on either side to make a secured package.
- Place the foil packet in the oven for 15 minutes.
- Switch on the grill/broiler and remove the salmon from the oven. Open the packet carefully and place the salmon under the grill/broiler for around 3-4 minutes until golden on top.
- The salmon needs around 5 minutes of cooking time per 1/2 inch / 1.5cm of thickness.
- The step of placing the salmon under the grill/broiler is optional but helps to crispen up the surface of the salmon and intensify the colour. Don’t leave it too long as you don’t want it to overcook (and you might want to reduce the initial time in the oven by a couple of minutes to be on the safe side.
- If you only have chilli sauce in (and don’t want to make the sweet chilli sauce from scratch) then you can mix 2 tsp with 1 tsp honey to achieve that sweet and spicy blend.
- Pak choi is a great alternative to the peppers in this dish
- Category: Dinner
- Method: Oven
- Cuisine: Fish
- Serving Size: 1
- Calories: 350
- Fat: 10g
- Carbohydrates: 26g
- Protein: 35g
Keywords: salmon, fish, easy, quick, dinner, healthy