Sheet Pan Sweet Chili Salmon with Roasted Vegetables

This sheet pan sweet chili salmon is the perfect weeknight dinner: quick, flavorful and with minimal cleanup. Salmon fillets are brushed with a garlicky sweet and spicy chili sauce, then roasted alongside tender carrots, zucchini, broccoli and scallions. The result is a restaurant-worthy meal that comes together in just 30 minutes.

The combination of sweet chili glaze and perfectly roasted vegetables makes this dish a balanced, healthy option. It’s light yet satisfying, with clean flavors that let the salmon shine. Plus, everything cooks on one sheet pan, so you spend less time washing dishes and more time enjoying dinner.

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Ingredients

ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Trim, peel and cut the carrot diagonally into ½-inch-thick pieces. Trim the scallions and cut into 1-inch pieces. Trim the zucchini, halve lengthwise, then cut crosswise into ½-inch half-moons. Peel and mince the garlic. Cut the broccoli into bite-sized pieces if needed.
2. In a small bowl, combine the minced garlic and sweet Thai chili sauce. Set aside.
3. In a large bowl, toss the carrot pieces and scallions with a drizzle of oil, salt and pepper. Transfer to one side of a lightly oiled baking sheet (lining with parchment paper makes cleanup easier). On the empty side of the sheet, toss the zucchini with a drizzle of oil, salt and pepper. Roast on the top rack for 10 minutes.
4. While the vegetables roast, pat the salmon dry with paper towels and season all over with salt and pepper.
5. After 10 minutes, remove the baking sheet from the oven. Carefully push the vegetables to one side. Place the salmon fillets skin-side down on the empty side of the sheet. Brush the tops with the garlic chili sauce.
6. Return the sheet to the top rack and roast until the salmon is cooked through and the vegetables are browned and tender, 8-10 minutes more. (For 4 servings, use a second baking sheet for the salmon and roast on the middle rack.)
7. Divide the vegetables and salmon between plates. Serve immediately.

Recipe Tips

FAQ

Can I use frozen salmon?

Yes, but thaw it completely in the refrigerator overnight and pat it dry before seasoning. Adjust cooking time as needed.

What can I substitute for sweet Thai chili sauce?

You can use a mix of honey and sriracha or a store-bought sweet chili sauce. Adjust the amount to your preferred spice level.

Can I add other vegetables?

Absolutely! Bell peppers, snap peas or asparagus would work well. Just cut them into similar-sized pieces and adjust roasting time if needed.