This Sweet and Sour Baked Salmon is healthy, easy, and the perfect weeknight dinner for your family! It comes together in under 30 minutes and requires only a handful of ingredients.
As the name implies, this is basically sweet and sour chicken, in sheet pan, salmon form. Instead of cooking everything together on the stove, the salmon is coated in an easy sweet and sour sauce and baked alongside chopped red bell peppers, green bell peppers and baby corn. I like to serve it with steamed white rice, but serving it as is, is good too!
Things I love about Sweet and Sour Baked Salmon:
- It’s quick
- Ridiculously easy
- Has the perfect amount of sweet to sour flavor that I adore.
- Most of the ingredients are items I have in the fridge or pantry.
How to make Sweet and Sour Baked Salmon
- Preheat oven to broil and place the oven rack on the middle rack. Line a baking sheet with foil
- In a small bowl, whisk together, sweet chili sauce, soy sauce, vinegar, sugar, onion powder, and garlic powder.
- Season salmon with salt and pepper and brush a little bit of glaze on the salmon.
- Broil and cook until the glaze has started to turn brown and caramelize, about 5-7 minutes (5 for a thin piece of salmon, closer to seven for thick), be sure to check on it and make sure it’s not burning. If it starts to burn, move the rack down one more notch.
- While the salmon cooks, toss the veggies with oil. Season with salt and pepper. Whisk cornstarch in to remaining glaze.
- Pull the salmon out of the oven, and move the rack to the middle. Scatter the veggies around the salmon and place back in the oven on the middle rack. Cook another five minutes, or until salmon is cooked through and veggies have slightly softened.
- When the pan comes out of the oven, brush the salmon with a little bit more glaze and then toss the remaining glaze with the veggies in the same bowl you initially tossed them with the oil. Cut salmon in to four portions and serve with veggies.
Substitutions and Tips and Tricks for Recipe Success
- You can also buy four individual salmon portions, follow the same instructions, you just may have to cook for a little bit less time.
- Use mushrooms, water chestnuts, zucchini, or onions in addition to, or in place of any of the veggies.
- This could also work with thin chicken breasts or shrimp, just adjust the time.
- Keep an eye on your broiler! You don’t want the fish or veggies to burn. If needed, lower the rack to avoid burning.
- Be sure to toss the veggies with the glaze while hot! To thicken the sauce, the cornstarch needs heat, so if the veggies are cool, it won’t trigger the corn starch to thicken.
What to serve with Sweet and Sour Baked Salmon
- 2 tbsp sweet chili sauce
- 1 tbsp soy sauce
- 3 tbsp rice vinegar
- 2 tsp sugar
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 1 ½ lbs center-cut salmon
- ½ tsp corn starch
- 1 tsp canola oil
- 1 large green pepper, chopped
- 1 large red pepper, chopped
- 1 cup chopped baby corn
- sheet pan
- Place the oven rack on the top rack. Preheat oven to broil. Line a baking sheet with foil and spray with non-stick cooking spray.
- In a small bowl, whisk together sweet chili sauce, soy sauce, vinegar, sugar, onion poswer, and garlic powder. Set aside.
- Put salmon on prepared baking sheet and season salmon with salt and pepper. Brush two tablespoons of glaze on the salmon and place under the broiler. Broil until the glaze starts to turn brown and caramelize, about 5-7 minutes. Remove from the oven and carefully move the rack down to the middle. (Be sure to keep your eye on the salmon and make sure it's not buring, if it starts to get too dark, take it out, and move the rack down one more notch.)
- While the salmon cooks the first time, toss the veggies with oil. Season with salt and pepper. Whisk cornstarch into glaze.
- Scatter the veggies around the salmon and place back in the oven (you should have moved the rack down to the middle). Cook anothe five minutes until the salmon is cooked through and the veggies are slightly softened and cooked.
- When the pan comes out of the oven, brush the samon with a little bit more glaze and then toss the remaining glaze with the veggies in the same bowl you used earlier. Portion out salmon and serve with veggies.