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Broiled Salmon with Thai Sweet Chili Glaze

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Marinated in sweet chili sauce, soy sauce, and ginger, this broiled salmon makes a lovely weeknight dinner.

In this quick weeknight recipe, salmon fillets are quickly marinated in 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 flavorful than this. Thai sweet chili sauce, a blend of red chilies, vinegar, sugar, and garlic, has a distinct, slightly sweet flavor and is one of the best Asian sauces to keep in your kitchen. For another way to use it, try your hand at Thai-style sweet red chili shrimp. Sweet chili sauce is also great as a dipping sauce for Asian appetizers like spring rolls or crispy coconut shrimp.

Broiled Salmon with Thai Sweet Chili Glaze

Marinated in sweet chili sauce, soy sauce, and ginger, this broiled salmon makes a lovely weeknight dinner.

Servings: 4
Total Time: 30 Minutes, plus 1 hour to marinate


  • 1½ 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 (use gluten-free if needed)
  • 1 tablespoon peeled and finely grated fresh ginger
  • 2 scallions, green parts only, finely sliced


  1. Set the oven rack 5-6 inches from the top and preheat the broiler.
  2. Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon ¼ cup of the marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add the salmon fillets, skin side up, to the 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 the salmon fillets to the 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 the salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with scallions and serve.

Pair with

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 391
  • Fat: 23g
  • Saturated fat: 5g
  • Carbohydrates: 7g
  • Sugar: 3g
  • Fiber: 2g
  • Protein: 37g
  • Sodium: 1108mg
  • Cholesterol: 94mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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  • Hi Jenn, Do you this would work in an Air Fryer?

    • — debbie on November 20, 2022
    • Reply
    • I don’t own an air fryer so unfortunately, I can’t tell you confidently whether or not this would work in one. These tips may help you to convert this and other recipes for your air fryer. Sorry I can’t be more helpful!

      • — Jenn on November 20, 2022
      • Reply
  • I tried this recipe hoping to reproduce a dish I had recently at an affair. It turned out well but the glaze was darker than the catered dish so it didn’t look as appetizing. Could the soy sauce be reduced so the glaze isn’t so dark? Also, can ground ginger be substituted for the fresh and if so, how much? This was simple and very tasty, so I’d like to make it again.

    • — Elizabeth W Mulgrew on November 15, 2022
    • Reply
    • Hi Elizabeth, Sure you can cut the soy sauce a bit — it will slightly change the color as well as the flavor. And I definitely like this best with fresh ginger, but you can use ground. You’ll need 1/4 teaspoon.

      • — Jenn on November 16, 2022
      • Reply
      • Thanks Jenn I’ll do that!

        • — Elizabeth W Mulgrew on November 18, 2022
        • Reply
  • Gosh, this is so good! On regular rotation in my kitchen. In fact, it was last night’s dinner!

    • — Cheryl Wilk on November 6, 2022
    • Reply
  • Delicious! But I’ll probably double the sauce next time to coat the veggies on my plate as well

    • — Nicky on October 14, 2022
    • Reply
  • absolutely superb!!! Many successes with this recipe. It is a winner.

    • — margaret shea on October 5, 2022
    • Reply
  • I want to try this recipe with wild caught chinook salmon. It’s currently in our freezer from our last fishing trip. Would you recommend cooking from frozen or thaw first?

    Thanks! Love your recipes!

    • — Mel on October 2, 2022
    • Reply
    • So glad you like the recipes! I would thaw them first before cooking. Enjoy 🙂

      • — Jenn on October 3, 2022
      • Reply

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