Sheet Pan Sweet Chili Salmon
Serves 4
5 mins prep
25 mins cook
30 mins total
A 5-ingredient salmon recipe that's loaded with layers of incredible flavor from two types of chili sauce, Dijon mustard, and honey!
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Preheat oven to 375F (use convection if you have it), place a heavy-duty sheet of foil on a sheet pan, slightly curve up the edges to prevent liquids from rolling off, place the salmon skin-side-down in the center, and evenly drizzle with olive oil; set aside.
To a medium bowl, add the sweet chili sauce, Dijon mustard, chili garlic sauce, honey, and stir to combine.
Spoon mixture over the salmon. Naturally some will roll off and down the sides and pool at the base of the salmon, this is okay.
Bake the salmon for 10 to 15 minutes, or until nearly done. Turn on broiler to High.
Remove the pan from the oven, re-distribute any pooled sauce at the base of the salmon by spooning it back into the center of the salmon, and broil for 5 to 8 minutes, or until as lightly browned around the edges as desired.
Remove salmon from the oven, and optionally garnish with lemon juice and fresh herbs, optionally add salt and pepper (this is a rare situation where I used neither because the sauce items had sufficient saltiness and heat for us), and serve immediately.