Spicy Thai Chili Lime Salmon Sheet Pan Dinner

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes

Quick Ingredients

• 1 1/2 lb skin-on salmon fillet, cut into 4 portions
• 4 cups mixed vegetables (broccoli florets, sliced red bell pepper, red onion wedges, sugar snap peas or green beans)
• 2 tbsp neutral oil (divided)
• 1/4 cup fresh lime juice + 2 tsp lime zest (about 2 limes)
• 3 tbsp Thai sweet chili sauce
• 1 tbsp fish sauce + 1 tbsp low-sodium soy sauce
• 1 tbsp honey or light brown sugar
• 3 cloves garlic (minced) + 1 tbsp grated fresh ginger
• 1–2 Thai bird chiles (minced) or 1/2–1 tsp red pepper flakes
• 1 tsp sriracha or chili-garlic sauce (optional)
• 1/2 tsp kosher salt + 1/4 tsp black pepper
• Chopped cilantro, sliced green onions, toasted sesame seeds, lime wedges (for serving)
• Cooked jasmine rice or rice noodles (optional, for serving)

Do This

• 1. Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or lightly oil it.
• 2. Whisk lime juice, zest, sweet chili sauce, fish sauce, soy sauce, honey, garlic, ginger, chiles, sriracha (if using), 1 tbsp oil, salt, and pepper.
• 3. Pat salmon dry. Place in a shallow dish or zip-top bag; pour over about half the marinade. Marinate 10–15 minutes at room temperature.
• 4. Toss vegetables with remaining 1 tbsp oil, 2–3 tbsp of the remaining marinade, and a pinch of salt. Spread in a single layer on the sheet pan.
• 5. Roast vegetables for 8 minutes. Remove pan, toss veg, then nestle salmon pieces on top, skin-side down. Spoon a little extra marinade over fish.
• 6. Roast another 9–10 minutes, until salmon flakes easily and vegetables are tender with lightly charred edges. Broil 1–2 minutes at the end if you want extra color.
• 7. Scatter cilantro, green onions, and sesame seeds over the pan. Serve hot with lime wedges and jasmine rice or noodles.

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Why You’ll Love This Recipe

• Everything cooks on one sheet pan, so you get a full, colorful dinner with minimal cleanup.
• The chili-lime marinade is bright, spicy, and slightly sweet, giving the salmon big Thai-inspired flavor with simple ingredients.
• Roasted vegetables soak up the same marinade, so every bite tastes bold and cohesive.
• Easy to adjust the heat level and swap in your favorite vegetables, so it fits your taste and your fridge.

Grocery List

• Produce: Limes, garlic, fresh ginger, fresh cilantro, green onions, red bell pepper, small broccoli crown, small red onion, Thai bird chiles (or jalapeño/serrano), sugar snap peas or green beans
• Dairy: None
• Pantry: Salmon fillet, Thai sweet chili sauce, fish sauce, low-sodium soy sauce, honey or light brown sugar, sriracha or chili-garlic sauce, neutral oil (canola, grapeseed, or avocado), kosher salt, black pepper, toasted sesame seeds, jasmine rice or rice noodles (optional)

Full Ingredients

For the Salmon and Vegetables

• 1 1/2 lb skin-on salmon fillet, cut into 4 equal portions (about 6 oz each)
• 1 small broccoli crown, cut into small florets (about 2 cups)
• 1 medium red bell pepper, cored and sliced into 1/2-inch strips (about 1 1/2 cups)
• 1 small red onion, peeled and cut into 1/2-inch wedges (about 1 cup)
• 1 cup sugar snap peas or trimmed green beans
• 2 tbsp neutral oil (such as canola, grapeseed, or avocado), divided
• 1/2 tsp kosher salt, divided (plus more to taste)
• 1/4 tsp freshly ground black pepper

For the Spicy Thai Chili-Lime Marinade

• 1/4 cup freshly squeezed lime juice (from about 2 limes)
• 2 tsp finely grated lime zest (from the same limes)
• 3 tbsp Thai sweet chili sauce
• 1 tbsp fish sauce
• 1 tbsp low-sodium soy sauce
• 1 tbsp honey or light brown sugar, packed
• 3 cloves garlic, finely minced or pressed
• 1 tbsp fresh ginger, finely grated
• 1–2 fresh Thai bird chiles, very finely minced (or 1/2–1 tsp red pepper flakes, to taste)
• 1 tsp sriracha or chili-garlic sauce (optional, for extra heat)
• 1 tbsp neutral oil

For Serving and Garnish

• 1/4 cup fresh cilantro leaves, roughly chopped
• 2 green onions, thinly sliced
• 1–2 tbsp toasted sesame seeds
• Extra lime wedges
• 4 cups cooked jasmine rice or rice noodles (optional, for serving; about 1 cup cooked per person)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Place a rack in the center of your oven and preheat to 425°F (220°C). Line a large rimmed sheet pan (about 18 x 13 inches) with parchment paper or lightly brush it with oil. This helps prevent the salmon skin and sweet marinade from sticking and makes cleanup much easier.

While the oven heats, pat the salmon portions dry with paper towels. Dry surfaces sear and caramelize better, so this small step helps you get those nice, slightly crisped edges.

Step 2: Make the spicy Thai chili-lime marinade

In a medium bowl, whisk together the lime juice, lime zest, Thai sweet chili sauce, fish sauce, soy sauce, honey (or brown sugar), minced garlic, grated ginger, finely minced Thai chiles (or red pepper flakes), sriracha (if using), and 1 tbsp neutral oil. Whisk until the honey is fully dissolved and the marinade looks smooth and glossy.

Taste a tiny bit with a spoon. It should be bright, tangy, sweet, salty, and spicy all at once. Adjust the heat level to your taste by adding more chiles or sriracha for extra kick, or a touch more honey if you prefer a sweeter balance.

Step 3: Marinate the salmon

Place the salmon portions in a shallow dish or a resealable plastic bag. Pour about half of the marinade over the fish, turning the pieces to coat them evenly. Reserve the remaining half of the marinade in the bowl; you will use part of it for the vegetables and can save a spoonful or two to brush on at the end.

Let the salmon marinate at room temperature for 10–15 minutes while you prep the vegetables. This short marinating time is enough for the bold flavors to penetrate the surface without breaking down the texture of the fish.

Step 4: Prep and pre-roast the vegetables

Add the broccoli florets, sliced red bell pepper, red onion wedges, and sugar snap peas (or green beans) to the prepared sheet pan. Drizzle with the remaining 1 tbsp neutral oil and sprinkle with about 1/4 tsp of the kosher salt. Spoon 2–3 tbsp of the reserved marinade over the vegetables.

Use your hands or a spatula to toss everything directly on the sheet pan until the vegetables are evenly coated in oil and marinade. Spread them out into a single layer so they roast rather than steam.

Roast the vegetables on the center rack for 8 minutes. This head start ensures that the denser veggies become tender just as the salmon finishes cooking.

Step 5: Add the salmon and finish roasting

After 8 minutes, carefully remove the sheet pan from the oven and give the vegetables a quick toss to promote even roasting. Clear four spaces among the vegetables and nestle the marinated salmon portions in, skin-side down. Spoon a little of the remaining marinade from the salmon dish over the top of each piece for extra flavor.

Return the sheet pan to the oven and roast for another 9–10 minutes, or until the salmon is just cooked through. The fish should flake easily with a fork and look opaque in the center, and the vegetables should be tender with some caramelized edges. Depending on thickness, very thin salmon fillets may be done in as little as 8 minutes, while extra thick pieces could need up to 12 minutes.

Step 6: Broil for color (optional), garnish, and serve

If you would like deeper color and slight char on the salmon and vegetables, switch the oven to broil (high) for the last 1–2 minutes. Watch closely so the sugars in the marinade do not burn; you want dark golden spots, not blackened patches.

When done, remove the pan from the oven. If you reserved a tablespoon or two of unused marinade earlier, you can brush it over the hot salmon now for a fresh hit of lime and chili. Sprinkle the entire pan generously with chopped cilantro, sliced green onions, and toasted sesame seeds.

Serve the salmon and vegetables hot, straight from the sheet pan or transferred to plates, with extra lime wedges on the side. Spoon everything over warm jasmine rice or rice noodles to catch all the spicy, tangy juices.

Pro Tips

• Do not over-marinate the salmon. Because the marinade is acidic from lime juice, keep the marinating time to about 15 minutes; longer can start to make the salmon mushy on the surface.
• Adjust spice to your comfort level. For a milder dish, skip the fresh Thai chiles and use only a small pinch of red pepper flakes. For extra heat, keep the chile seeds in and add more sriracha.
• Keep ingredients in a single layer. Crowded vegetables will steam instead of roast. If your pan is small, use two pans or remove a little veg so what you do roast gets nicely caramelized.
• Use thicker salmon for easier timing. Fillets that are about 1 to 1 1/2 inches thick stay juicier and are more forgiving. Very thin pieces cook fast and can dry out if you are not watching closely.
• Check doneness with a thermometer. For perfectly cooked salmon, aim for an internal temperature of 125–130°F (52–54°C) in the thickest part for moist, medium doneness.

Variations

• Extra-veggie version: Add other quick-roasting vegetables like thinly sliced carrots, zucchini, or halved baby bok choy. Just keep the total volume to what fits comfortably on the pan in a single layer.
• Milder citrus-herb option: Reduce or omit the Thai chiles and sriracha, add extra lime zest, and toss in a handful of fresh basil or mint with the cilantro for a bright but gentler flavor.
• Swap the protein: Use the same marinade with shrimp, firm white fish (like cod or halibut), or boneless chicken thighs. Adjust cooking times: shrimp will roast in about 8 minutes, chicken thighs may need 20–25 minutes total.

Storage & Make-Ahead

Leftover salmon and vegetables will keep in an airtight container in the refrigerator for up to 3 days. Cool everything to room temperature before storing to avoid condensation. Reheat gently in a 325°F (165°C) oven, covered with foil, for 10–12 minutes, just until warmed through, or microwave in short bursts to avoid drying out the fish. The chili-lime marinade can be made 2–3 days in advance and stored in a jar in the refrigerator; give it a good shake before using. Vegetables can be cut up to 24 hours ahead and kept in a sealed container. For best flavor and texture, cook the salmon just before serving rather than in advance.

Nutrition (per serving)

Approximate values for one serving (1 salmon portion plus a generous share of vegetables, without rice): about 450 calories, 28 g protein, 20 g carbohydrates, 26 g fat, 4 g saturated fat, 4 g fiber, 10 g sugar, and 850 mg sodium. Serving with 1 cup cooked jasmine rice adds roughly 200 calories and 45 g carbohydrates.