Go Back
- 4 salmon fillets - 1/4 cup sweet chili sauce - Zest and juice of 2 limes - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 red bell pepper, sliced - 1 cup snap peas - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving The main ingredients shine in this dish. Salmon fillets bring rich flavor and healthy fats. Sweet chili sauce adds a nice sweetness and heat. The lime juice and zest balance it all with a fresh, zesty punch. In addition, olive oil keeps the fish moist while garlic and fresh ginger boost flavor. I love how the red bell pepper and snap peas add crunch and color to the plate. Salt and pepper round out the taste, making it all pop. For garnishing, fresh cilantro gives a lovely aroma, and lime wedges let you add more zing. This simple blend creates a delicious, balanced meal perfect for any night. - Preheat your oven to 400°F (200°C). This hot oven gives the salmon a nice cook. - In a small bowl, combine the sweet chili sauce, lime juice, lime zest, olive oil, minced garlic, grated ginger, salt, and pepper. Mix these well to make a glaze. This glaze brings sweet and tangy flavors to the dish. - On a large sheet pan, lay the salmon fillets skin-side down. This keeps the fish moist. - Place the sliced red bell pepper and snap peas around the salmon. Make it colorful and fun! - Brush the salmon generously with the sweet chili lime glaze. Don’t be shy—this adds great flavor! Drizzle any remaining glaze over the vegetables. - Slide the sheet pan into the oven and bake for 15-20 minutes. The salmon should cook through and be flaky. The veggies should stay bright and tender. - To check if the salmon is done, use a fork. It should flake easily. If it is still raw in the middle, give it a few more minutes. - Once cooked, remove the pan from the oven. Let it rest for a few minutes to keep it juicy. For the best flavor, cook salmon for 15-20 minutes at 400°F. Salmon is done when it flakes easily with a fork. You can also check the inside color. It should be light pink and opaque. You can add herbs like dill or parsley for more taste. Try a little cayenne for heat. If you want more sweetness, add honey. For extra tang, squeeze more lime juice over the dish. Use a sturdy, non-stick sheet pan for even cooking. A rimmed sheet pan works best to catch juices. Have a good brush for applying the glaze. A sharp knife helps when slicing the vegetables. {{image_2}} You can swap salmon for chicken or tofu. Both options create a tasty dish. - Chicken: Use skinless chicken breasts or thighs. The cooking time will be about 20-25 minutes at the same 400°F. Check for doneness by cutting into the thickest part. The meat should be white and juices should run clear. - Tofu: Firm or extra-firm tofu works well. Press and cut it into cubes. Marinate it in the sweet chili lime glaze for about 30 minutes. Roast it on the sheet pan for 15-20 minutes until golden. Feel free to change the vegetables for roasting. - Other options: Zucchini, asparagus, or carrots can work well. Cut them into similar sizes for even cooking. - Seasonal choices: Use butternut squash in autumn or green beans in summer. Each adds unique flavors and colors. You can easily change the flavor profile with different sauces and spices. - Sauces: Try teriyaki or soy sauce for a different taste. Just mix them with lime juice for balance. - Spices: Add a pinch of cumin or smoked paprika for warmth. You can also use zest from oranges or lemons for a fresh twist. These variations keep the dish exciting and allow you to tailor it to your taste! After enjoying your meal, store leftovers in airtight containers. This helps keep the salmon fresh. You can keep it in the fridge for up to three days. Always let the salmon cool to room temperature before sealing it. This prevents moisture build-up inside the container. For the best results, reheat salmon in the oven. Preheat your oven to 275°F (135°C). Place the salmon on a baking sheet and cover it with foil. Heat for about 15 minutes, or until warmed through. This method helps avoid overcooking. You want the salmon to stay moist and flaky. To freeze your sweet chili lime salmon, wrap portions tightly in plastic wrap. Then place them in a freezer bag. This keeps the salmon fresh for up to three months. When you’re ready to cook, thaw the salmon in the fridge overnight. Cook it as you normally would, and enjoy the flavors! Bake salmon at 400°F for 15 to 20 minutes. The time may change based on the thickness of the fillets. Thinner fillets cook faster, while thicker ones need more time. Always check the salmon for doneness. It should flake easily with a fork and have a nice, opaque color. Yes, you can use frozen salmon! Just thaw the salmon first. You can do this in the fridge overnight or use the microwave for a quicker option. Pat the fillets dry before adding the glaze. This helps the sauce stick better. Adjust the baking time slightly if the salmon is still cold. You have many tasty options for sides! Consider serving: - Steamed rice or quinoa for a hearty base. - A fresh green salad for crunch and color. - Roasted potatoes or sweet potatoes for added flavor. - Grilled asparagus or broccoli for a healthy touch. These sides balance the meal and complement the sweet chili lime flavor. This blog post shared a simple, tasty recipe for sheet-pan salmon. You learned about key ingredients like salmon, sweet chili sauce, and vegetables. I guided you through step-by-step instructions for cooking. You discovered tips for perfecting your dish and creative variations to try. Lastly, we reviewed storage methods to keep your leftovers fresh. With these insights, you'll impress everyone at your next meal. Enjoy making this dish and experimenting with flavors!

Sheet-Pan Sweet Chili Lime Salmon

Discover the delight of making Sheet-Pan Sweet Chili Lime Salmon that’s both delicious and easy! With just a handful of ingredients, this dish brings together tender salmon fillets, vibrant veggies, and a tantalizing sweet chili lime glaze that will impress your loved ones. Perfect for busy evenings, this recipe is a must-try. Click through to explore the step-by-step guide and elevate your dinner game tonight!
Print Recipe Pin Recipe

Ingredients
  

4 salmon fillets

1/4 cup sweet chili sauce

Zest and juice of 2 limes

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

Salt and pepper to taste

1 red bell pepper, sliced

1 cup snap peas

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, mix together the sweet chili sauce, lime juice, lime zest, olive oil, minced garlic, grated ginger, salt, and pepper to create a glaze.

      On a large sheet pan, arrange the salmon fillets in the center, skin-side down. Brush generously with the sweet chili lime glaze.

        Surround the salmon with sliced red bell pepper and snap peas. Drizzle any remaining glaze over the vegetables.

          Place the sheet pan in the oven and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The vegetables should be tender yet still vibrant.

            Once cooked, remove the sheet pan from the oven. Allow to rest for a few minutes.

              Garnish the salmon and vegetables with fresh cilantro and serve with lime wedges on the side.

                Prep Time, Total Time, Servings: 10 mins | 25 mins | 4 servings