Paleo Thai sweet chili salmon. Paleo tabbouleh. Paleo tabouli. Paleo baked salmon. Paleo Thai sweet chili sauce.
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5 from 8 votes

Paleo Thai Sweet Chili Salmon Tabbouleh

Paleo Thai Sweet Chili Salmon Tabbouleh (Tabouli) ! Delicious salmon filet marinaded in Thai sweet chili sauce. Perfect holiday and easy weeknight dinner to go with my grain-free Paleo tabbouleh. :)
Course Main Course
Cuisine Asian, Mediterranean, Thai
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 5 people
Calories 273kcal
Author ChihYu


  • 5 6 oz. atlantic salmon fillets skin on or off

Thai sweet chili sauce:

  • 1 cup fresh pineapple juice
  • 1 medium size garlic clove grated
  • 1/2 tbsp fresh ginger grated
  • Half one whole lime juice
  • 1 tbsp California red fresno chili pepper seeds removed, finely chopped
  • 1/2 tsp fine sea salt
  • 1 tsp arrowroot powder (alt. sweet potato powder)


  • Add pineapple and lime juice to a sauce pan with garlic, ginger, and sea salt. Bring it to boil. Thicken the sauce with 1 tsp arrowroot powder. Stir until no lumps. Set the sauce aside to cool.
  • Cover the fish fillets with sweet chili sauce. Place the fillets skin side down and marinade the fillets overnight.
  • Spray cooking spray over parchment paper and cover a large baking sheet pan with parchment paper. Place fish fillets skin side down. Brush more sweet chili sauce.
  • Position top oven rack about 5-6 inch below the heat source and boil for 6 minutes total on high. Rotate the baking sheet pan at halfway baking time point (at 3-minute mark) to ensure even baking. 
  • After 6 mins, brush on more sweet chili sauce and boil for another 2 additional minutes or until the fish is caramelized. 
  • Serve with paleo tabbouleh (see recipe below)


Calories: 273kcal