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Sheet Pan Sweet Chili Salmon Dinner

Hands down my FAV All-in-one sheet pan dinner. This recipe is perfect for a busy weeknight. You can serve it with steamed rice or just pump up the veg to fill you up. This is one of my recipes that you can very much use your discretion when it comes to measurements. You can’t really go wrong, hence why I haven’t included specific measurements for the ingredients.

If you aren’t a fish lover you could totally swap out the salmon for chicken and just cook it for a few minutes longer (about 20-25 minutes total).

I always just use whatever veggies I have on hand in the fridge, just make sure to cut your veggies thinly so they cook in the same amount of time as the salmon. And you want to make sure all your veggies are cut the same size so they cook evenly.

Alright alright it’s a busy weeknight, I’ll shut up already!

Sheet Pan Sweet Chili Salmon Dinner

What you'll need:

Salmon fillet

Salt & pepper

Sweet chili sauce (It’s sometimes labeled thai sweet chili sauce)

Green onion, sliced

Baby bok choy, cut in half

Red peppers, cut into large cubes

Celery, sliced 1 inch thick on a bias

Olive oil



Preheat the oven to 425F. Arrange the vegetables on a large parchment lined baking sheet, drizzle with olive oil and season with salt & pepper. Make some space in the centre of the pan for the salmon fillet. Season the salmon with salt & pepper and spread some of the sweet chili sauce on top of the salmon fillet (I like a thick layer). Top with sliced green onion. Bake for 12-20 minutes depending on how thick your piece of salmon is. Your salmon should be slightly rare on the inside when it's perfectly cooked.

Serve it up & enjoy!


Chef Jill's Signature



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