Broiled Salmon with Thai Sweet Chili Glaze

Many thanks for all the kind words that flooded my inbox the other day. I saved each and every email, and if ever I’m having a bad day, I’m going to read them all over again! Now, on to this week’s recipe, which I can’t wait to share with you. Salmon fillets are quickly marinated in three of my favorite ingredients — Thai sweet chili sauce, soy sauce and ginger — and then broiled until caramelized on top. Main courses simply do not get any easier, more delicious or elegant than this.

Begin by making the marinade. The only thing you have to do is grate the ginger because the other two ingredients come straight out of jars. Be sure to use a good quality sweet chili sauce. My two favorite brands, which are both widely available, are Mae Ploy (pictured above) and Thai Kitchen.

Set some of the marinade aside to use as a sauce at serving time, then add the salmon to the rest and marinate for one hour in the refrigerator.

Line a baking sheet with aluminum foil and drizzle a bit of the marinade over the salmon fillets. Use just enough to glaze the fillets — you don’t want it pooling too much on the baking sheet because it will burn under the broiler and fill your kitchen with smoke.

Broil for 6-10 minutes, depending on the size and thickness of the fillets.

Top with reserved marinade and scatter sliced scallions over top.

That’s all there is to it! The sauce has a lot of flavor so you can keep the sides pretty simple. I like to serve it with white or brown rice and a green vegetable. Enjoy!

For more recipes with Thai Sweet Chili Sauce, check out my Thai Ginger & Sweet Red Chili Sauce or Crispy Coconut Shrimp with Sweet Red Chili Sauce.

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Broiled Salmon with Thai Sweet Chili Glaze
Inspired by Bon Appetit
Printable Recipe

Serves 4

Ingredients

1-1/2 pounds (or four 6-ounce pieces) salmon, skin on or off
6 tablespoons Thai Sweet Chili Sauce (best quality, such as Mae Ploy or Thai Kitchen)
3 tablespoons soy sauce
1 tablespoon peeled and finely grated fresh ginger
1-2 scallions, green parts only, finely sliced

Directions

1. Set oven rack 5-6 inches from top (in my oven, it’s the second highest rung) and preheat broiler.

2. Make marinade by combining sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon 1/4 cup marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add salmon fillets, skin side up, to remaining marinade and marinate for 1 hour in refrigerator.

3. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer salmon fillets to prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy — you don’t want it to pool too much on the baking sheet because it will burn in the oven. Broil salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer salmon to serving platter and pour reserved sauce over top. Garnish with scallions and serve hot.