Sheet-Pan Salmon with Thai Sweet Chili Glaze

This Sheet Pan Salmon with Thai sweet chili sauce is ready in 29 minutes. It’s gluten-free friendly, quick to prepare, and baked with vegetables for a complete, healthy weeknight meal.

Sheet pan dinners are a lifesaver for busy evenings: they keep cleanup minimal, cook quickly, and deliver balanced meals in one tray. This sheet pan salmon recipe uses a simple five-ingredient Thai-inspired sauce that doubles as a glaze for the fish and a dressing for the vegetables, so flavor is concentrated and prep time stays short.

Sheet Pan Salmon Ingredients

• 1 lb salmon (about two 8 oz pieces)
• 6 tbsp Thai sweet chili sauce
• 3 tbsp soy sauce (use tamari to make it gluten free)
• 1 tbsp sriracha (adjust for heat)
• 1 tsp fresh garlic, crushed
• 1 tsp fresh ginger, peeled and grated
• 1 cup broccoli florets
• 1 cup snap peas
• 1 cup carrots, peeled and sliced
• 1 cup onion, large dice
• Optional toppings: 2 scallions, diced; 1 tbsp sesame seeds

Sheet Pan Salmon Instructions

1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil for easy cleanup.
2. Place the salmon fillets skin-side down on the lined sheet.
3. In a small bowl, whisk together the Thai sweet chili sauce, soy sauce (or tamari), sriracha, crushed garlic, and grated ginger until smooth.
4. Brush about half of the sauce evenly over the salmon, reserving the remainder for the vegetables.
5. Arrange the broccoli, snap peas, carrots, and diced onion around the salmon in a single layer so everything cooks evenly.
6. Drizzle the reserved sauce over the vegetables, tossing gently with your hands or a spoon to coat.
7. Bake the sheet pan for 20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender-crisp.
8. Remove from the oven and, if desired, sprinkle with diced scallions and sesame seeds before serving.

Serve this sheet pan salmon with steamed rice, quinoa, or cauliflower rice for a low-carb option. The sweet chili glaze adds a bright, slightly spicy-sweet flavor that pairs well with crisp-tender vegetables.

Tips, Variations and Substitutions

• Vegetable swaps: Use bell peppers, asparagus, baby bok choy, or zucchini if you prefer. Cut vegetables into uniform pieces so they roast evenly.
• Protein options: This same sauce works with chicken thighs, tofu, or shrimp; adjust the cooking time accordingly.
• Make it gluten-free: Substitute tamari for soy sauce and check that the Thai sweet chili sauce is certified gluten-free.
• Mild heat: Reduce or omit the sriracha to lower the spice level, or add more for a spicier finish.
• Crispier vegetables: If you like charred edges, broil for the last 2–3 minutes while watching closely to avoid burning.

Serving, Storage and Reheating

This sheet pan salmon is ideal for weeknight dinners and reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven until warmed through, or microwave in short intervals to maintain moisture. Leftovers also make great salad toppers or rice bowls for lunch.

Nutrition Facts (approximate)

If you enjoy quick, healthy dinners with bold flavors, this sheet pan salmon with Thai sweet chili sauce is a reliable, flavorful choice that keeps cleanup simple and mealtime stress low.