Thai Sweet Chili Glazed Salmon

brocolini and salmon in a bowl with rice

This pan fried crispy Thai Sweet Chili Glazed Salmon with broccolini and rice is made with just a few ingredients and is on the table in under 15 minutes. Made with a sugar free or light sweet chili sauce means this is lighter in calories but packed with sweet, tangy, savory flavors including hints of garlic, soy and lemon.

Course Dinner

Cuisine Thai

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 534kcal

Author Kim

Ingredients

Salmon

2 skinless Salmon portions

Sauce

¼ cup Sugar Free Sweet Chilli Sauce
3 tablespoons Soy Sauce
3 tablespoons Lemon juice
1 tablespoon Garlic crushed (or garlic paste)

To Serve

2 cups Brown rice cooked
1 cup broccoli chopped

To Garnish

1 tablespoon Sesame seeds
2 tablespoons Green onions/spring onions chopped

Instructions

Prepare Sauce/Broccoli: Add all sauce ingredients to a jug and whisk to combine, then set aside. Add broccoli pieces to a bowl of water so they are just covered and microwave on high for 4 minutes. Drain broccoli and set aside.
Cook Salmon: Heat skillet on medium to high heat, and add salmon pieces flat side down, cooking for 2 – 3 minutes. Flip salmon and cook other side for 2 minutes or until golden and crispy. (depending on preference you may like to cook the remaining 2 sides for 1 minute each, or not)
Add Sauce: Whisk sauce again and then pour into skillet, reducing heat to medium. Turning salmon over and coating with sauce. Sauce will thicken slightly on the heat. Remove after 1 minute, or leave longer if you want it thicker.
Serve: Add cooked rice to bowl, place salmon on top, scrape out remaining sauce and add to top of salmon, and add broccoli on the side. Sprinkle sesame seeds and green onions and serve.

Notes

Salmon: Whilst I used skinless salmon fillets for this recipe, you could also use salmon filets with the skin on if you like them. Also, you could use diced salmon pieces instead of a fillet. If using frozen salmon, make sure it is properly defrosted before cooking, and you may need to pat dry with paper towel to remove excess moisture to achieve a crispy outside.
Sweet Chili Sauce: Most times I have some of my healthy homemade sweet chili sauce in the fridge, but I also always have a few bottles of “Ayam” Sweet Chili Sauce in the cupboard for emergencies as I use it as a flavor base for most of my quick throw together stir fries.
Soy Sauce: I use light soy sauce as it is a little saltier than regular soy sauce, however that would be fine to use.
Lemon Juice: Use fresh lemon juice if you can as it will add more “zing” to the sauce. Otherwise use bottled lemon juice. You can also use lime juice to achieve a similar flavor.
Garlic: adding garlic gives a little extra punch to the sauce, and you can really add as much or as little as you like depending on your preferences. I love garlic notes in Asian dishes, so I tend to like more rather than less.
Rice: There are many options here for what to serve sweet chili salmon with. My personal favorite is brown rice, but white jasmine rice is also an option, as is cauliflower fried rice for a low carb option. Buying pre-cooked rice you can zap in the microwave greatly cuts down on the prep time of this recipe too.
Greens: Anything goes here, but I like to keep it simple with just ne or maybe two greens: broccolini, beans, zucchini, spinach, cabbage, snap peas, or edamame
Sesame Seeds: these are optional but add a nice visual touch and earthiness. If you don’t have them you could certainly leave them out.
Green Onions: also called spring onions or shallots depending on where you are, these add extra savory flavor and texture to the dish as well as freshness.

Nutrition