Broiled Salmon with Thai Sweet Chili Glaze

Tested & Perfected Recipes

Broiled salmon that has been marinated in sweet chili sauce, soy sauce & ginger develops a lovely caramelized top while cooking.

Here’s a quick weeknight recipe your family will love. 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 elegant than this.

Broiled Salmon with Thai Sweet Chili Glaze

Broiled salmon that has been marinated in sweet chili sauce, soy sauce & ginger develops a lovely caramelized top while cooking.

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


  • 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 (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 1/4 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, 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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Reviews & Comments

  • I ordered the Mae Ploy Korean Chili sauce from Amazon. I followed the recipe as written and it turned out perfectly! I have no suggested changes. I’ve never broiled salmon before and didn’t know how it would turn out, but it definitely the easiest method I’ve tried so far. Thanks again, Jen!

    • — Brenda on September 11, 2020
    • Reply
  • Wow! How quick and easy! I don’t do fish, so I was very nervous to broil salmon. As usual with Jen, everything went great. Many thanks, my cooking mentor!

    • — Brenda on August 26, 2020
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  • Hi ,
    Tried this Salmon recipe and flavor was good but the bottom of the Salmon was still undercooked and sort of soggy and slimy which we do not care for…
    Any suggestions? I have the butcher remove the skin prior to cooking Salmon.
    thank you

    • — JooJoo on August 20, 2020
    • Reply
    • Hi JooJoo, sorry to hear you had a bit of a problem with this. Next time you make it, I’d suggest broiling the salmon for a minute or two on one side and then flipping it and cooking it as instructed on the other side. It may also have been that you had a particularly thick cut of salmon which may take it longer to cook through. Hope that helps!

      • — Jenn on August 20, 2020
      • Reply
  • LOVED this recipe! And it’s so quick and easy! Thanks, Jen.

    • — Vicki L. on August 13, 2020
    • Reply
  • one of my faves to make big hit with everyone 🙂

    • — Anna on August 1, 2020
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  • This is the first time I’ve cut up a large piece of salmon and attempted this type of recipe. I can’t find the words to explain how good this is!! My family was blown away. During this time when we’re really counting our pennies, this was a splurge. (I bought the fresh salmon at Costco.) Thank you, Jennifer… It completely delivered! I served it with a combo of Jasmine rice and riced cauliflower (with asian seasoning for those that are watching their carbs), flattened green beans and the remaining Asian Slaw with Ginger-Peanut Dressing (which I made yesterday and was also a big hit!). I have lost most of my income during this time as my work is connected to music and entertainment. I’ve ended up pouring that same energy into making beautiful meals for my family. One way or another, I’m going to make something beautiful each day.

    • — M Alexander on July 26, 2020
    • Reply
    • ❤️

      • — Jenn on July 27, 2020
      • Reply
  • As many have mentioned, this is my new favorite! I love the simplicity and the vibrancy of flavor ❤️

    • — LoriT on July 26, 2020
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  • Absolutely Delicious, first time doing this and it’s perfection. The ginger really comes through. Thanks for this! Have this bookmarked and will do this again.

    • — Ken on July 24, 2020
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  • Have made this several times since I saw this recipe. Super easy and delicious

    • — Terry Martini on July 9, 2020
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  • My husband and I love this recipe! Since it was just for the two of us, I used 2TB each of the chili sauce and soy sauce and about half the ginger. We liked the extra bit of sauce on top after broiling. It is delicious! After making it a few times, I was tempted to tweak a bit. Decided to sprinkle some red pepper flakes in the marinade. Sometimes I add some minced garlic. It is great every time! Thanks, Jen for the inspiration, great recipes, directions and pictures. My husband is retired and does more of the cooking now because I still work. For ideas, he just goes to your site and knows he can’t go wrong!

    • — Lynn on July 1, 2020
    • Reply
    • So glad you both enjoy the recipes! 🙂

      • — Jenn on July 2, 2020
      • Reply
  • Another wonderful recipe! Super easy to throw together, too. I was a little worried the reserved sauce would be too strong with the uncooked ginger, but it came together beautifully. Broiled my salmon on low for most of the time, kicked it up to high the last couple minutes for the beautiful caramelized presentation. Served over jasmine rice with petite peas and garnished with the scallions it was a perfect meal. Your recipes have been such a delight to prepare and enjoy the last few months. I am always learning a new skill, trick or hack thanks to you.

    • — Shannon C on June 15, 2020
    • Reply
  • Hi Jen, I have made your salmon with Thai Sweet Chili Glaze many times. Your site has become my go-to site when looking for recipes.
    Thanks very much, enjoy the weekly emails as well.

    • — Carolyn Crane on May 17, 2020
    • Reply
  • This recipe is a treat! I can’t wait to make it again. I broiled it on a the low setting for 20 minutes instead of a high broil. Served it over rice with an Asian based salad. Wonderful flavors!

    • — Jules on May 15, 2020
    • Reply
  • This was the best salmon recipe I have had in recent memory and now added to the regular rotation! Thanks for another hit recipe!

    • — Julia on May 15, 2020
    • Reply
  • I’ve made this recipe numerous times over the past two years since I found it. It’s become my go-to for salmon. My family needs their fish to have more complex flavor than it naturally comes with. This does the trick. It’s so delicious!

    • — Allyson Gur-Aryeh on May 11, 2020
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  • Hi. I’d like to make this in the next few days and have sambal oelek on hand. Can that be used for the Thai Sweet Chili sauce? Will it need any doctoring?

    • — Julia on May 11, 2020
    • Reply
    • Hi Julia, Sambal Oelek is not a perfect substitute for Thai sweet chili sauce, but you can make your own. See how here. Hope that helps!

      • — Jenn on May 11, 2020
      • Reply
    • We grilled this but otherwise I made it exactly as written. It was wonderful! Asian flavors are my favorite with salmon and this recipe goes to into my top 3 favorites. Thank you!

      • — Linda B on June 2, 2020
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  • This is my new favorite salmon recipe! Incredibly quick and easy, can’t wait to make it again!

    • — Rachel on April 19, 2020
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  • This salmon was delish. Made it and loved so much handed out recipe. Making it again tonight. Thank you for posting this recipe

    • — Carolyn Crane on March 15, 2020
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  • This recipe was fantastic. And so easy! I broiled the salmon filets for ten minutes, then turned off the broiler, but left them in the oven for about five more minutes while I finished preparing a salad. I think the glaze must have kept them from drying out, because we couldn’t believe how moist they stayed. And the glaze was delish!!!

    • — Ginger E. on February 20, 2020
    • Reply
  • This quickly became a family favorite and most requested recipe for holidays! so easy, fast and absolutely delicious!

    • — Tammy Nienburg on February 20, 2020
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  • Hi, I have made this twice now and its delicious but the top is always burned and the inside raw when I broil on Hi for 10 min 6 in away from top of oven. I end up cooking longer but top is completely black. What am I doing wrong?

    • — karalyn kinsella on February 17, 2020
    • Reply
    • Hi Karalyn, sorry you’re having that problem! Next time I’d bake the salmon at 350° for about 10 minutes or until cooked to your liking and then pop it under the broiler for a minute or two to crisp up the top. Hope that helps!

      • — Jenn on February 18, 2020
      • Reply
    • Wow, this salmon recipe was excellent and so easy to make. I followed what others had recommended about cooking the salmon first. I cooked it at 350 degrees for 15 minutes and then broiled for 5 minutes. The taste was amazing. This recipe will definitely be a keeper.

      • — Roxana on April 29, 2020
      • Reply
  • Can this be cooked and then frozen?

    • — sv on February 8, 2020
    • Reply
    • Hi SV, It’s never occurred to me to freeze this, but I suspect you can.

      • — Jenn on February 9, 2020
      • Reply
  • Absolutely delicious!!!! I baked at 400 for 15 mins and then broiled on high for 6 mins. I made extra sauce and the whole thing was so good I ate two portions! Thank you Jenn for another keeper!

    • — Erin on January 14, 2020
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  • Hi Jen I want to make this tonight. How cooked does the center of the salmon get with this technique? I ask because we like our fish thoroughly cooked (without being dry). I def want to get the crispy top so will def be broiling but want to know if I did chose to bake it to cook the center at what temp should I heat my oven to?

    Also my oven is old—broiler only sets to low and high…what setting do you Suggest I use?


    • — Asra on January 3, 2020
    • Reply
    • Hi Asra, it’s fine to bake the salmon and then flash it under the broiler at the end. I’d bake the salmon in a 400 degree oven for about 20 minutes (or until it’s cooked to your liking). And I’d use the high setting on your broiler. Hope you enjoy!

      • — Jenn on January 3, 2020
      • Reply
  • Hi Jenn, I don’t have a broiler but do you you think it would work if I wrap this in foil and bake in the oven? Thanks for your awesome recipes, I’m making at least 3 of them for my family this Xmas!

    • — Melissa on December 20, 2019
    • Reply
    • Hi Melissa, I do think you can bake instead of broil this (and you can wrap it in a foil packet if you’d prefer, but it’s not necessary). Hope you enjoy!

      • — Jenn on December 23, 2019
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      • Jenn, it’s so lovely of you to reply to this just before Xmas, thank you! Serving this tonight with your Thai crunch salad with peanut dressing. Merry Christmas!

        • — Melissa on December 23, 2019
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  • Hi Jenn,
    Big fan of every one of your recipes I’ve tried so far and can’t wait to make this one too! Could I make this with frozen salmon? Or do you recommend defrosting it in the fridge overnight first? (Could I marinate it while it defrosts?)

    • — Claire on December 5, 2019
    • Reply
    • Hi Claire, I would defrost it overnight in the fridge (and I’d wait until it’s thawed to marinate it). Hope you enjoy (and glad you like the recipes)! 🙂

      • — Jenn on December 5, 2019
      • Reply
  • One of my favorite restaurants made a similar salmon for which I have not been able to replicate until now! Unfortunately the restaurant no longer exist, so I tried this recipe – it was absolutely de-lish-ish!

    • — Benita Vaughn on November 24, 2019
    • Reply
  • Hi Jen! I have made this numerous times and always a hit! I am making it for out of town guests and would like to serve a 1st course dinner salad, do you have a recommendation? Thanks!

    • — Kathy on October 26, 2019
    • Reply
    • Hi Kathy, this would be nice paired with a salad with an Asian influence, so two that come to mind are this cucumber salad and this Asian Kale Salad. Hope you enjoy whatever you choose. 🙂

      • — Jenn on October 28, 2019
      • Reply
  • This is delicious! Another amazing recipe that the whole family loves. Thanks Jenn!

    • — Janet on September 29, 2019
    • Reply
  • Looking for a rice recipe that would pair well with the salmon? Can’t wait to try

    • — Derek W on August 24, 2019
    • Reply
    • Hi Derek, I think this goes perfectly with jasmine rice. Also, just a heads up that I have a feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll down to the bottom of the recipe. Immediately under the recipe, you’ll see said dishes that I’ve suggested. Hope that helps!

      • — Jenn on August 25, 2019
      • Reply
  • this is the most amazing recipe!!!
    thank you SO much
    best salmon I have ever tasted

    • — Patricia Gilson-Heebner on July 7, 2019
    • Reply
  • I thought there was also a video for this recipe? I can’t seem to find the link to the videos anymore on the website. Thanks!

    • — Barbara on June 26, 2019
    • Reply
    • Here it is, Barbara. And you can find all my videos here. Hope that helps and that you enjoy the salmon if you make it!

      • — Jenn on June 26, 2019
      • Reply
      • Thank you very much Jenn, I love the video and can’t wait to make this wonderful salmon dish!

        • — Barbara on June 28, 2019
        • Reply
  • I made this a couple of months ago and will make it again tonight because it was out-of-this-world DELICIOUS!
    The only thing I did differently, is I grilled it instead of putting in the broiler.

    • — Pamela Fender on April 26, 2019
    • Reply
  • Just made the Broiled Salmon with Thai Sweet Chili Sauce. Delicious. Husband said to put it in the rotation after the first bite. Served with “Chipotle” Cilantro Lime Rice from the SkinnyTaste website and asparagus. Thank you Jenn, another wonderful, quick and easy recipe

    • — Dana on April 8, 2019
    • Reply
  • I have made this several times and it is foolproof except in my oven I need 12 minutes for it to cook. Tastes delicious and looks so professional. Such a quick easy meal to prepare. Thanks Jen!

    • — Veronica on March 7, 2019
    • Reply
  • Jenn – another hit!

    We almost always grill our salmon but with the polar vortex bearing down on Massachusetts today, I had to change the dinner plan to avoid frostbite. I was able to put this together in about 5 minutes and pop it in the oven. I didn’t marinate it and it still turned out absolutely delicious. I started off by broiling, but it was browning on top while still raw in the middle, so I switched to convection bake at 400 to finish it off. I am prone to over cooking fish so I used my instant thermometer and pulled the salmon out at 120 degrees and let it sit for a few minutes. This will be my go to salmon recipe when grilling isn’t an option.

    • — Elizabeth on January 31, 2019
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  • This is so very good. Restaurant good! So easy and impressive.

    • — Ricki on January 26, 2019
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  • SO GOOD! Definitely making this again!

    • — Sarah on January 17, 2019
    • Reply
  • Made this for my family and they absolutely loved it. Jenn you are my go to for easy restaurant quality recipes. So happy I found one of your recipes on Pinterest.

    • — Suann on October 21, 2018
    • Reply
    • 😊

      • — Jenn on October 21, 2018
      • Reply
    • Do I broil on high or low?

      • — Elyssa on June 15, 2019
      • Reply
      • Hi Elyssa, I would broil on high. Enjoy!

        • — Jenn on June 15, 2019
        • Reply
  • This is an easy, delicious recipe that has become a weekly favorite for me. The only changes I make are to use ginger in a tube (much easier, you can get it in the fresh produce section of most grocery stores) and I added a tablespoon of sriracha for some heat. Pair it with some jasmine rice and a veggie and you have a perfect meal. Thank you!

    • — Sue L. on October 9, 2018
    • Reply
  • Delicious, easy, looks great……always comes out perfectly……my new company dish for fish lovers. Thanks for all of your terrific recipes, you make cooking and entertaining enjoyable!!

    • — Jackie E. on October 8, 2018
    • Reply
  • Family fav! Even the kids love it. IF we have leftovers, it’s also great leftover

    • — FA on October 4, 2018
    • Reply
  • This was a nice change for our weekly Salmon. The glaze is very flavorful and has all the ingredients on hand. Thx

    • — Alice Russell on October 4, 2018
    • Reply
  • Hi was this fresh salmon and cooking for 10 mins is the fish well done?

    • Hi Janice, 10 minutes is all it takes. Enjoy!

  • Hi Jenn, Could I pair this with your Black Bean and Corn Salad with Chipotle Honey Vinaigrette or would it compete or clash too much flavor-wise?

    • Hi Diane! I think it’d clash – I’d recommend this cedar plank salmon or the one in my book. If you don’t have a grill, you can make it in your oven (here’s how). Hope that helps. 🙂

      • So helpful, as always, Jenn. Thanks a million!

        • Low sodium soy sauce or regular?

          • — Asra on September 9, 2019
          • Reply
          • Hi Asra, I use regular soy sauce here, but low-sodium is fine as well. Hope you enjoy!

            • — Jenn on September 9, 2019
  • I made this last night and it was amazing! I also made the suggested side of jasmine rice to go with it, and served the salmon on top. Love that it has so few ingredients, took very little time to cook, and was absolutely delicious! It will definitely become a regular recipe for us!

  • Would this go well with your Thai Quinoa Salad with Herbs and Lime Vinaigrette or would the sauce be too much competition with the Quinoa Salad?

    • I think it’d work, Libby — you might just go a little lighter on the reserved sauce (or hold it completely).

      • Thanks! I’ll let you know how it turns out!

  • Made this a couple nights ago for my family. Was outstanding being done as recipe calls for. I could also see kicking it up a bit heat wise like other reviews stated but i wanted to make it as listed the first and wasn’t disappointed.

  • Hi Jen! Ran across this looking for a salmon recipe. (BTW-We love your Thai Style Ginger & Sweet Red Chili Shrimp recipe!) Can this be grilled? Or is it best broiled? Also, do you have a suggestion for a salad to go with this? Thanks!!

    • Hi Kathy, Yes, you can definitely grill it if you prefer. And I think the dish would pair nicely with this Thai Cucumber Salad.

  • I bought the smallest size salmon at Costco and then cut it into pieces and made a couple of Jenn’s salmon recipes this week. This recipe is gold! Perfect to throw together at the end of a long day. Walked in the door and marinated it right away, then threw it in the oven an hour later – it was so so simple, but the flavors were not basic. Delicious recipe! You don’t need to change a thing. Definitely will be making this one regularly now. I really can’t believe a recipe can be so darn easy but so good and even good for you!

  • Simple, but delish. Even my little boys love it!

  • I made this last night and it was so good, there were no leftovers :(. This will be added to the weekly rotation.

  • Amazing recipe! I need to make this again soon. I usually like plain salmon, and tried this because I had all the ingredients. Served it with plain jasmine rice and broccoli. So easy and delicious! I would definitely serve this for company, too.

  • Delicious, fast, and couldn’t be easier. This salmon is great with Basmati rice and a quick stir fry of carrots and snow peas. I’ve made at least a dozen of your recipes, Jenn, and have never been disappointed.

  • Made 6 pieces last night and doubled the sauce, served over jasmine rice with oven roasted asparagus…heavenly dinner. First course was an arugula saled with orange wedges, sliced red onion and a spicy peanut dressing garnished with peanuts. My guests raved. Thanks Jenn and I preordered two copies of your cookbook from Amazon.

    • So glad it was a hit, Carol. And thank you so much for your support with the book – I appreciate it! ❤️

    • Hi Jenn. Can I make this with another kind of fish? I have Perch fillet at the moment.

      • — Maria on July 23, 2019
      • Reply
      • Sure Maria, I think that pretty much any fish would work for this recipe. Hope you enjoy!

        • — Jenn on July 23, 2019
        • Reply
  • I have not tried the recipe yet. Do you have a suggestion for reducing the sodium in the sauce for those watching their salt intake. Thank you, Love your recipes!

    • Hi Lisa, both soy sauce and Thai sweet chili sauce are pretty high in sodium. You can use reduced-sodium soy sauce. As far as I know, there isn’t a reduced-sodium sweet chili sauce, though.

  • This is my go-to salmon recipe. So easy and delicious. I like to pair the salmon with rice noodles topped with the extra marinade or some sauteed bok choy

  • Had this for dinner with some roasted Asparagus on a bed of fried Soba Noodles. The Salmon was such a fast and easy meal. when buying your Salmon, I prefer the fresh Sockeye for taste. Next time I will double the Sauce and add something for Heat. Also watch your fish as its easy to overcook. Start with the shortest and add a min or 2 if necessary. This is really and my guests will love it.

  • I have a gas oven and the broiler is in the drawer below the oven. It gets so hot that everything I’ve cooked in it cooks very fast. Would you recommend baking the salmon first and then putting it in the broiler for just a minute or two to brown it? Thanks!

    • Hi Sarah, if you find you get better results with that approach, it’s perfectly fine. Hope you enjoy!

  • This is our favorite salmon recipe, and the one that got us hooked on Jenn’s website and recipes. We prepare her recipes exactly according to her direction, and we are never disappointed. Thank you Jenn.

  • What do I set my broiler to? I’ve never used it before. It’s automatically set to 500.

    • Broilers generally run between 500 and 550 degrees, so I think you can just set it to the automatic 500 and be good to go. Enjoy the salmon!

  • Can this glaze be used for any other kind of fish? my family does not eat salmon. Thank you

  • Made this tonight with 2 salmon steaks. It was delicious! I’m taking leftovers for lunch tomorrow because I love cold salmon. I used the Thai chili sauce from Traders Joes. It’s got a great kick and sweetness to it. I did add a few squeezes of lime juice to the marinade because it looked too thick. Thanks again for an awesome recipe!!!

  • I can’t remember if I have reviewed this recipe yet…but it is another amazingly tasty and simple recipe! The whole family loves it and I have made it three times now. I am going to try the sauce on shrimp the next time! Thanks for all of the great recipes!

  • I made this tonight and even though I had to use ground ginger and forgot to reserve some marinade we really liked it. I’ll remember to save some marinade next time to drizzle on top.

  • Hello – my family LOVES your recipes. We definitely appreciate your love for cooking!

    I wondered if you had ever created your own sweet chili sauce. All of the store sauces we’ve seen have corn syrup and preservatives. I tried one internet recipe that looked promising but I ended up throwing it out. I know we’d love one that you created!

    • Hey Julie, Trader Joe’s makes a sweet chili sauce that has no corn syrup or preservatives.

      • — Gwen on July 28, 2019
      • Reply
  • Great again 🙂

  • I had the sweet chili sauce on hand from making your coconut shrimp recipe (another amazing recipe, btw!) so I decided to try this salmon. This was so delicious! Such an easy recipe with big flavor. Even my son who doesn’t really enjoy fish liked it. It looks so fancy and only takes a short amount of time & very few ingredients. Perfect weeknight meal.

    • Just trying this meal. Having to use bought ground ginger (not fresh) hope it is okay. Wanting the salmon to be done all the way, will 10 minutes do? Using a pound and a half. Thsnks, Gloria

      • Hi Gloria, It depends upon how thick the fillets are, but 10 minutes should do. Feel free to pull it out of the oven, make a slice in the thickest part to see if it’s done to your likeness and, if not, stick it back in the oven for another minute or two.

  • My husband & I enjoyed this very much, flavorful, easy to prepare, few ingredients.

  • Loved this salmon. It was tender and full of flavor and SO easy to make it. My husband said it was the best salmon I have ever made. Winner for sure!

  • Jen,
    This recipe is absolutely OUT OF THIS WORLD! We have it at least once a week, either on shrimp or salmon (which we grill). It’s so easy and the ingredients go together great! Thank you, thank you!

  • This is by far my all time favorite salmon dish. Every time I serve it I get rave reviews from my guests. It sets the bar so high that even restaurant cooked salmons don’t compare. It is easy to make and looks like you’ve spent hours on it. I don’t even normally like fish!!!!

  • This salmon turned out really well. Even my sort of fussy eater raved about it. Thanks for creating such yummy and easy meals.

  • I love salmon so much, I don’t think I’ve ever disliked a salmon recipe. But this one was great as well.

  • It was amazing as all the recipes I’ve tried from this blog. The only change I’ve made was preparing the Tai chili sauce myself from a recipe is n internet, as I didn’t have at home. It was great, we ate it with the quinoa and herbs salad. Thanks for such great recipes

  • I put the freshly frozen salmon steaks in marinade 2 days ago & wasn’t able to cook them. Should I throw away or try cooking now?
    They’ve been properly refrigerated…

    • Hi Laurie, I would try cooking them as soon as possible. Hope they turn out 🙂

      • Thank you Jenn! I broiled the salmon after 3 days in marinade, and it was delicious!!
        I will make it again and not marinade for so long(!), but very pleased it turned out after all. Your recipes are delicious!!

        • So glad it turned out, Laurie!

  • Has anyone tried baking this instead of broiling it? I ask because I’d like to make this but many in my family prefer salmon ‘well’ done and I’m wondering if this would be the way to go or if it would burn the glaze…. Thanks in advance

    • Hi Maria, I would bake it first to your desired doneness, then just flash it under the broiler to brown the glaze if necessary.

      • Thank you so much! Will be giving a try this weekend!

  • I stopped eating salmon, because I couldn’t find a simple but delicious go-to recipe. My journey has ended. This recipe is AMAZING!

    I only have one qustion: how long can I safely marinate beyond the 1-hour suggested time?

    • Glad you enjoyed, Cynthia. I’d say you could marinate a few hours without the flavor becoming too overpowering.

  • I made this for dinner last night and it was delicious! Thank you for a great recipe. This is the second recipe that I have tried and I am excited to try more.

  • I just made this and it was awesome. So simple to make and I have never broiled my fish before , I normally grill. I served this with Thai Crunch Salad wPeanut Dressing.

  • My son and I love salmon, but my husband is not the biggest fan….until I made this! He said this was the best salmon he’s ever had and to please keep making it this way when we have salmon. I didn’t change a thing in the recipe (I never have to with any of your stuff) and now my son and I don’t have to coax the hubby into eating salmon!

  • Made this twice now, and my family is crazy about it. My broiler heats to 500 degrees, and I find I usually leave it in a minute longer to get that beautiful carmelization on top.

  • This was a tasty and simple recipe.

    However, when I went to broil the salmon, I was not able to get the nice charring on it like you did in your photo… I’m not sure what I did wrong. Any suggestions on how to get that char?

    Otherwise, the flavor was great! A new to enjoy salmon that is super quick.

    • Hi Steven, Was your broiler element set on high? Mine actually shuts off intermittently to cool the oven down, which affects browning and is very frustrating! Have you noticed that with yours?

      • Hmm, this is a new oven for me. I’ve never used a gas one before, but I did notice that the flames would seem to turn on and off and was not constant. It is very frustrating. I haven’t used the broiler much yet, so I haven’t found the best spots to brown either. I noticed that with my last oven at least.

        Maybe I will just need to pan sear the fish. to get good browning.

        • My oven has a “mini” broil setting which doesn’t seem as temperamental. Check to see if your does — if so, use that and be sure to push the fish together and make sure it is directly under the lit part of the heating element (which should be only in the center of the oven).

          • My mom always left the oven door slightly ajar when she was broiling so the element won’t go off. I do the same thing and it works for me. It’s worth a try.

            • — Ruth
  • Instead of cooking it in the broiler, do you think I can pan fry it instead? Maybe let the salmon sit with the marinade for 15 minutes first before cooking it.

    • Hi Wie, Yes, that will work fine. Hope you enjoy it!

  • Yummmmm!!!!! Super easy and fast with outstanding results. I served with Thai Crunch Salad which was also delicious. Thank you so much for sharing your marvelous recipes Jenn!!!

  • Another wonderful, unusual recipe, this one being amazingly fast and easy! I served this with a wild rice blend and your recipe of sauteed zucchini and cherry tomatoes. Raves from my daughter and husband.

  • Made this with brown rice,and black eyed peas. Great, super easy and the kids loved it!

  • Another winner from your site for me! Had this for dinner with your cauliflower and apple soup. What a flavorful dinner. Thanks!

  • Should the broiler be set to high or low?

    • Hi Karen, The broiler should be set on high.

  • I make this dish all the time! It is quick & easy for busy nights. I love to serve it with the Asian Slaw w/ Ginger Peanut Dessing.

  • This was delicious and very easy. I used a microplane for the ginger so it was almost pulp. We had the salmon with the green beans with shallots (testing for Thanksgiving) which were also excellent but I think I made them a little too salty for pairing with the soy marinade on the salmon. Steamed broccoli with some olive oil and crushed red pepper would be yummy. Thank you Jenn for sharing all of your amazing recipes with us! I keep directing people to your site as your writing, pictures and flavors are fool-proof.

  • How can something so stupid-easy taste so good?! Thanks for this amazing recipe.

  • I know the salmon probably wouldn’t develop much of a glaze but could this work on an outdoor grill. Making it tonight.

    • Hi Lorna, You’re correct but I think it will work just fine since you’ll have some sauce to pour over top at the end. Hope you enjoy and please come back and let me know how it turns out.

      • Hi Jen,
        I plan to make this recipe for guests tomorrow.
        What brand of Thai chilli sauce you recommend?
        I like to serve with a salad- do you have any recommendations?

        • — Zehra Ansari on November 23, 2019
        • Reply
        • Hi Zehra, I usually use Mae Ploy or Thai Kitchen. This Thai cucumber salad would be good with it.

          • — Jenn on November 24, 2019
          • Reply
  • I added a tbsp of soy sauce because I thought my hubby & kids might find the chili sauce too spicy. Hubby said, “This has been one of the best salmon dishes I’ve had! Restaurant-quality!” Thanks, Jenn.

  • Hi Jenn,
    My wife loves all types of Salmon but I tend to only enjoy it raw or smoked. Cooking it seems to intensify the taste to the point that it gets too strong for me. However, I have on occasion had cooked Salmon that was very mild that was a lighter shade of pink in color that did not taste to fishy once cooked. Is this a certain type of Salmon or a prep technique that gets it to taste this way. Thanks in advance for any insights!

    • Hi David, I find farm raised salmon to be much milder than wild salmon; have you tried it? The sauce also really makes a difference — this one is very flavorful, which balances out the salmon flavor.

      • Thanks Jenn,

        I made this a couple of days ago and it was delish… I ended up going with hook caught king salmon which actually mellowed very nicely when cooked but I suspect the full flavor of this sauce had a lot to do with mellowing the flavor intensity. I’ll try farm raised with a milder sauce the next time. Thanks for your reply and great recipes… It’s a pleasure!

        • So glad you enjoyed, David!

  • This was delicious! Easy and simple to make! Finally a weeknight meal that wasn’t boring!!

  • I think this is my favorite recipe so far that I have made. It was so easy to make and I loved the chili sauce Mae Ploy. Thanks for the tip of using just a drizzle of marinade on the top. It did not burn at all in the oven.

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  • This has become a staple for me on days when I don’t have much time for dinner/tomorrow’s lunch. I pop two frozen salmon filets out of the freezer and can be eating within 30 minutes or so. Normally I’ll serve it on top of brown jasmine rice cooked in some coconut milk.

  • Made this the other night and it was delicious. However, I found that, because it was under broil, it didn’t cook on the bottom easily and ended up browiing too much on the top as we had to leave it in. We ended up adjusting the shelf down more.

    However, it is simple and delicious and I’ll be making it again.

  • Hi – this receipe is so delicious – my daughter, age 14 actually makes it for our family all the time. She loves to cook, and usually makes this dish with the brocolli slaw with edamame on the side. Every bite is wonderful!

  • I absolutely love this recipe!! I have made it so often for our family and for company– it is my favorite fish recipe. Always comes out perfect and is so easy. Thanks Jennifer for a fabulous recipe!!

  • So so so good, I seve this with a littleJasmine rice and a side salad with a ginger carrot dressing. Thanks Jennifer for your simple but delicious recipes! As a working mother I love the ease of your recipes

  • This is my favorite salmon recipe to date. The only change I have made is to unintentionally let it marinate for longer than an hour. I use frozen wild or farm raised salmon and it always comes out perfect. My four year old twins and husband love this recipe. Thanks for such an easy and delicious recipe.

  • This is so delicious! Found it on Pinterest and have made it several times…whole family LOVES this!

  • Hello Jen! Do you think this recipe would still work if I replace salmon with king prawn?

    • Hi Anna, Yes I think it would be delicious, but you may need to reduce the cooking time.

  • Thanks

  • Has anyone tried grilling this? It’s that time of year, and I’ve done other salmon recipes on the grill. Wondering though if the sauce would burn?

  • I love this recipe. I make it without the green onions. And I’m too lazy to cut the salmon into smaller pieces. It still turns out wonderfully. Hubby really likes it too.
    We have a gentleman that comes to our local farmers market that sells wild sockeye salmon which he and his brother catch then flash freeze after filleting.

  • My husband loves this as well as my 2 and 4 year old and it is so easy to make. 🙂 It goes well with fried rice and steamed asparagus. Make sure to watch it closely because the marinade burns quickly.

  • Please excuse my ignorance, but I am writing from Australia & I am not sure what “broiler” means. Is it a griller in the oven, or does it just refer to the oven itself?

    • Hi Kathy, the broiler is the top burner in the oven…most ovens have a broil setting, which is intense heat from the top burner. The idea is to set food on the top rack under the broiler so that it browns.

  • I just tried this recipe. I ran out of Sweet Chilli sauce and put too much ginger and it still tasted AMAZING!!

  • This was fantastic. Very simple but great.

  • I wish I could eat this all day every day

  • Always loved salmon fish, but never could get a hold of a good recipe. But this absolutely solves my dilemma. Great dish once again!

  • Just made this last night, what a huge hit! Even the kids loved it. And so easy! Made it with the corn muffins. Everyone had a full tummy when they left the table. Thank you for another keeper!

  • My favorite recipe. It’s always a huge hit.

  • LOVE this recipe! Any recipe that tastes this good and has five ingredients is a winner in my book. I’ve made it several times now, always to rave reviews from the family. Like another reviewer, I make a little extra sauce and let my toddler dip her broccoli florets in it. I also experimented with baking, rather than broiling, the salmon, and that turned out fine, too. Thanks again, Jenn! Please keep more recipes like these coming!

  • Perfectly cooked salmon in just minutes. Love that sweet chili sauce.

  • I made this the other night. I added pressed garlic & it was wonderful. Hubby really liked it. I will definitely make this again.

  • This sounds wonderful! next time I see salmon on sale, I am making this!

  • A great recipe to entertain with. Very yummy and it seems to impress guests! My mom, who does not particularly care for salmon, even liked it.

  • WOW. Can’t wait to try. Love me sweet chili sauce anyway…glad to see it used in a good recipe.

  • This is a great and delicious dinner for me to make when I’m short on time. Thanks for another great recipe!

  • I was looking for a salmon recipe for dinner, my husband does not care for seafood, but WE are trying to eat healthier 🙂 Needless to say, it was delicious !!! My Hubby gobbled it up, ask for seconds, then thirds !!! Now we are working on portion control ! Thank You. I love your recipes !!!

  • The salmon was a little on the sweet side when we made this recipe, next time I would try a different sweet chili glaze – more emphasis on the chili. Still, a simple, quick and great recipe!

  • Fabulous, and reduced the extra marinade and drizzled over broccoli.

  • This recipe is equal parts easy and tasty. I have made it a few times now and it never disappoints. Its great for a night when one is running late. Grab some fish on the way home and presto-dinner in no time. So yummy.

  • I’ve been looking for some good fish recipes during Lent. This was delicious! Thanks!

  • I normally don’t comment on blogs, but I must say that this is the most delicious salmon I’ve had in a long time. It was so easy to make too! Thanks for the wonderful recipe!

    • Thanks for your comment, Sandy. So glad you enjoyed it!

  • Love this dish. I would serve it to guests (and look like I can cook!). This is one of my favorites.

  • […] Broiled Salmon with Thai Sweet Chili Glaze Recipe from HERE […]

  • We had friends over for dinner tonight and made the salmon and it was amazing!! (The green beans with walnuts and cranberries and the asparagus and red onions were awesome too! I can’t wait to try the black bean soup next!) You are wonderful!
    Tami and Idan

  • Not a huge fan of ginger, so I left it out. Loved the marinade otherwise. Cooked mine on my George Foreman grill in about 3 minutes! Made a lovely char on the fish. The overall flavor is to die for!! Thanks so much for sharing such a flavorful combo!

  • I tried this last night and I was super impressed with how tasty and EASY it was!

  • I made this recipe for a dinner party last night and it was a big hit! Thanks a lot.

  • This salmon recipe looks so delicious! Thanks for the tip about over-saucing the salmon. Sometimes, you just want more flavor… but not at the cost of filling your home with smoke!

  • Your slamon looks delicious. I love Asian inspired salmon dishes.

  • Made this last night. Yum. The salmon cooked perfectly in the broiler. Will definitely make it again. David said it was the best salmon he ever had!

  • Can’t wait to try this tonight… 🙂

  • Salmon is a surprising favorite with my kids. This recipe is on my menu plan for the week. I’ll be serving it with brown rice and baby bok choy. Thank you!

  • Der Jenn, I love getting your recipes and I often try them out. I have never been disappointed. Thanks so much, Beth

  • Hi Jenn,

    All of this looks so good, it is inspiring me to cook (more). I’m trying the salmon tomorrow. Was telling my friend that I was drooling over your blog and she told me you are at Wayside.
    My son just started K there 🙂

    Take care.

  • Made this tonight to rave reviews. Even my husband, who doesn’t love salmon, enjoyed it. Thank you for another wonderful recipe!

  • sounds so good and easy to make!

  • Salmon is my favorite type of fish and I am always looking for new recipes to incorporate it. I love how easy this is; I can’t wait to make/try it!

  • Hi! I love being on your mailing list. Nothing better than getting an email with a recipe that I can’t wait to make. This salmon recipe is next – we fish a lot and have LOTS of salmon to cook and this simple combination of some of my favorite flavors sounds too good to pass up. I have too many zucchini sitting on my counter right now and this afternoon am going to use your zucchini bread recipe, followed by the zucchini, feta and walnuts. Thanks for the great ideas for using up our on-hand ingredients. Keep the recipes coming. Love it!!!

  • sounds simple and delicious. will put it on my menu for next week. I always look forward to your wonderful recipes. You have such a nack for what you do!

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