This Sweet Chili Salmon and Veggies recipe is one of those meals that makes you look like you’ve been in the kitchen for hours, when in reality, you barely lifted a finger. I’m talking five minutes of prep, a handful of everyday ingredients, and a quick roast in the oven that brings everything together. The result? Tender, perfectly seasoned salmon with a caramelized sweet chili glaze, buttery roasted vegetables, and big “wow” flavor with almost no effort. This is exactly the kind of recipe you need in your weeknight rotation, especially if you’re juggling work, kids, or just don’t want to stand over the stove forever.
The idea actually came from my cousin’s baby shower, where the chef served a version of this sweet chili salmon that had everyone quiet at the table, you know it’s good when people stop talking. I got the general gist of how he made it, and while I’m sure he used a few extra steps and maybe a secret ingredient or two, what I pulled together at home is so good, I’ve made it multiple times since. And trust me, if it wasn’t easy, it wouldn’t be on repeat.
Here’s what goes down. You pat the salmon dry, this step matters because it helps it roast properly, then drizzle a little olive oil on top. From there, you season it the way you would any good seafood: salt, pepper, garlic powder, onion powder, and a touch of smoked paprika for warmth and color. The game-changer is the sweet chili sauce. I used the Maggi brand because that’s what I had on hand, but any sweet chili sauce will work here. You just brush a good amount over the salmon and you’re already 90 percent of the way to dinner.
The best part is that everything cooks together. I grab a bag of frozen Asian-style veggies, dump them right on top of the salmon, add a tablespoon or so of butter, and a little extra drizzle of that sweet chili sauce to let the veggies catch some flavor too. Wrap it all up in foil, toss it in the oven at 400 degrees for 15 minutes, then finish it under the broiler to get that sticky, caramelized glaze and a little golden color on the veggies. It literally could not be easier, and the flavor payoff is wild.
We served this with microwavable basmati rice, zero stress, zero extra dishes, and it was the kind of dinner that feels nourishing but still comforting and crave-worthy. It also reheats beautifully if you want leftovers for lunch the next day, which I did and loved.
If you’re looking for a fast, healthy salmon recipe that doesn’t skimp on flavor, this sweet chili salmon and veggies combo is your answer. It’s a perfect one-pan meal, ideal for meal prep or busy nights when you want something delicious without the fuss. Try it once and it’ll be one of those recipes you’ll pull out again and again.
Sweet Chili Salmon and Veggies
Ingredients
- 1 pound Atlantic or WIld caught salmon
- 1 tbsp olive oil
- 1 tsp seafood salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ¼ cup sweet chili sauce, Maggi or preferred brand
- 1 12 oz bag frozen Asian veggie medley
- 2 tbsp butter
- Extra sweet chili sauce for topping
Instructions
- Preheat oven to 400°F.
- Pat salmon dry, drizzle with olive oil, and season.
- Brush with sweet chili sauce.
- Add frozen veggies, butter, and another drizzle of sauce on top of salmon (yes right on top)
- Cover with foil and bake 15 minutes.
- Remove foil, broil on high for 2–3 minutes until caramelized.
- Serve with rice and enjoy.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
