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 super-easy weeknight dinner.
In this super-easy weeknight recipe, salmon fillets are quickly marinated in Thai sweet chili sauce, soy sauce, and ginger, then broiled to achieve a luscious caramelized finish. While this dish is undeniably easy to prepare, the flavors are anything but ordinary. Thai sweet chili sauce, a delicious blend of red chilies, vinegar, sugar, and garlic, has a sweet and tangy flavor that complements the rich salmon perfectly. This sauce is one of the best condiments to keep in your kitchen. For more ways to use it, try my Thai-style sweet red chili shrimp or use it 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 super-easy weeknight dinner.
Ingredients
- 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 (see note)
- 2 scallions, green parts only, finely sliced
Instructions
- Set the oven rack 5-6 inches from the top and preheat the broiler.
- 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.
- 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.
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
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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OMG I haven’t had salmon since I was a kid , every Friday fish and salmon croquettes, salmon patties. Well my oldest son loves his fish. Made this for my son and his wife. Daaaaaang I am hooked. Thanks for the yummy recipe.
Phenomenal! Made it just as it was written and served it with sauteed baby chard, brown rice, Thai pickled cucumbers, and of course the extra sauce but I also added a drizzle of yogurt sauce (whole milk yogurt, lime zest, lime juice, tiny pinch of salt). Yum.
Can you cook this on a barbeque grill?
Sure, that’s fine — enjoy!
Turned out great! Easy to make, very good flavors.
Great change of pace from regular broiled salmon. I roasted @425F for 15 min.
My oven doesn’t have a broiler, do I need to adjust the cook time or temperature to bake in a regular oven? Thanks!
Hi Rachael, I’d bake it at 450 degrees for 7-10 minutes per inch of thickness, depending on how well done you like your salmon. Hope you enjoy!
Thanks so much!
Thanks Jenn for another great recipe. I added a touch of lime juice before serving but followed the rest of the recipe as written. Husband said it looks and tastes “restaurant quality”! Served with a Caesar Salad that uses olive oil, soy sauce, lemon juice, and garlic for the dressing. A great combo!
Hi Jen, I want to make this recipe tonight, but I realize that I don’t have “Thai Sweet & Chilli” sauce, only “Sweet & Sour” sauce. Can I substitute it and maybe add a little chili?”
Hi Ana Maria, It will be a bit different in flavor, but it will work. Enjoy!
I have made this recipe several times and have never changed it. My whole family loves it and also my co-workers when I take it to work. I give it a five star rating. Thank you for a wonderful recipe.
This is a delicious and easy marinade/sauce for salmon! So flavourful and broiling ensures the salmon stays moist!! Thanks for another great recipe Jenn!
Can you make the sauce 1 day in advance?
Definitely!
Once again, INCREDIBLE!!! Can’t wait to make it again tomorrow night! (It’s just hubby and I, so I reserve half the sauce for a repeat meal the next night. Even easier!)
I made this in a skillet instead of broiling the fish. It turned out deliciously! I cooked the salmon with fresh asparagus in the same pan, and I got the added earth tones of the vegetable, too.
I wasn’t sure about salmon, but I decided to try it after hating it in childhood, and this was a great recipe for a first attempt!
Thank Jen – yet again!!!!! – for another easy and delicious meal. My husband and I gobbled it up and wished we had more salmon! Served with steamed white rice and pickled cucumbers.
Made this last night and it’s a KEEPER. Great ROI considering how quickly it came together. I reserved a bit more of the marinade than the recipe suggested, microwaved it and drizzled it over stir fried veggies as a side. Amazingly good- this has earned a spot in my weeknight rotation (but it’s elegant enough for a dinner party!). Thank you!!
Jenn, would the cucumber mint salad go with this
Sure, they would pair nicely. 🙂
My tweens ADORE this salmon !!
I made this recipe for our Christmas Eve buffet, and it was a huge hit! It was crispy on top, tender in the middle and the perfect balance of spice and sweet flavor.
Your recipes always end up being family favorites and this one is now our new favorite.
Thank you.
this was DIVINE!! Served with her Bulgar salad my kids have asked for it again.
Can I make this sauce with chicken wings?! So good
Sure, Marie, that would work. I’d season the wings with salt and pepper and use the guidance in this recipe to bake them. After they’re done baking, toss them in the sauce.
Hi Jenn, Do you this would work in an Air Fryer?
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!
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.
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.
Thanks Jenn I’ll do that!
Gosh, this is so good! On regular rotation in my kitchen. In fact, it was last night’s dinner!
Delicious! But I’ll probably double the sauce next time to coat the veggies on my plate as well
absolutely superb!!! Many successes with this recipe. It is a winner.
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!
So glad you like the recipes! I would thaw them first before cooking. Enjoy 🙂