Broiled Salmon with Thai Sweet Chili Glaze

Tested & Perfected Recipes

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.

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Broiled Salmon with Thai Sweet Chili Glaze

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

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

Instructions

  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

Powered by Edamam

  • 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.

Reviews & Comments

  • 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
  • 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
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  • Hi was this fresh salmon and cooking for 10 mins is the fish well done?

    • — Janice on August 14, 2018
    • Reply
    • Hi Janice, 10 minutes is all it takes. Enjoy!

      • — Jenn on August 16, 2018
      • Reply
  • 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?

    • — Diane on June 30, 2018
    • Reply
    • 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. 🙂

      • — Jenn on July 1, 2018
      • Reply
      • So helpful, as always, Jenn. Thanks a million!

        • — Diane on July 2, 2018
        • Reply
  • 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!

    • — Jessica on June 4, 2018
    • Reply
  • 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?

    • — Libby on May 9, 2018
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    • I think it’d work, Libby — you might just go a little lighter on the reserved sauce (or hold it completely).

      • — Jenn on May 10, 2018
      • Reply
      • Thanks! I’ll let you know how it turns out!

        • — Libby on May 10, 2018
        • Reply
  • 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.

    • — Gene on April 23, 2018
    • Reply
  • 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!!

    • — Kathy H on March 12, 2018
    • Reply
    • Hi Kathy, Yes, you can definitely grill it if you prefer. And I think the dish would pair nicely with this Thai Cucumber Salad.

      • — Jenn on March 12, 2018
      • Reply
  • 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!

    • — Kaylie on March 8, 2018
    • Reply
  • Simple, but delish. Even my little boys love it!

    • — Felice on March 1, 2018
    • Reply
  • I made this last night and it was so good, there were no leftovers :(. This will be added to the weekly rotation.

    • — Teresa Tuttle on March 1, 2018
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  • 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.

    • — Karen on February 26, 2018
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  • 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.

    • — Sue on February 1, 2018
    • Reply
  • 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.

    • — Carol on November 4, 2017
    • Reply
    • So glad it was a hit, Carol. And thank you so much for your support with the book – I appreciate it! ❤️

      • — Jenn on November 4, 2017
      • 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!

    • — Lisa on September 14, 2017
    • Reply
    • 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.

      • — Jenn on September 14, 2017
      • Reply
  • 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

    • — Karissa on September 14, 2017
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  • 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.

    • — Paul Olson on August 3, 2017
    • Reply
  • 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!

    • — Sarah on April 11, 2017
    • Reply
    • Hi Sarah, if you find you get better results with that approach, it’s perfectly fine. Hope you enjoy!

      • — Jenn on April 11, 2017
      • Reply
  • 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.

    • — Kathleen A on February 10, 2017
    • Reply
  • What do I set my broiler to? I’ve never used it before. It’s automatically set to 500.

    • — Jessica on January 23, 2017
    • Reply
    • 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!

      • — Jenn on January 24, 2017
      • Reply
  • Can this glaze be used for any other kind of fish? my family does not eat salmon. Thank you

    • — cmmorris on October 21, 2016
    • Reply
    • Sure!

      • — Jenn on October 21, 2016
      • Reply
  • 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!!!

    • — Susanne on August 9, 2016
    • Reply
  • 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!

    • — Kymmie on March 21, 2016
    • Reply
  • 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.

    • — SandyG on February 23, 2016
    • Reply
  • 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!

    • — Julie on February 14, 2016
    • Reply
  • Great again 🙂

    • — Julie on January 21, 2016
    • Reply
  • 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.

    • — Loretta G on October 29, 2015
    • Reply
    • 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

      • — Gloria Dowdy on January 2, 2016
      • Reply
      • 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.

        • — Jenn on January 4, 2016
        • Reply
  • My husband & I enjoyed this very much, flavorful, easy to prepare, few ingredients.

    • — Mary Moe on October 29, 2015
    • Reply
  • 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!

    • — Alicia on October 1, 2015
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  • 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!

    • — Michelle on August 27, 2015
    • Reply
  • 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!!!!

    • — Tobi on August 27, 2015
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  • This salmon turned out really well. Even my sort of fussy eater raved about it. Thanks for creating such yummy and easy meals.

    • — Audrey on August 17, 2015
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  • I love salmon so much, I don’t think I’ve ever disliked a salmon recipe. But this one was great as well.

    • — Erika on July 29, 2015
    • Reply
  • 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

    • — Riham on July 12, 2015
    • Reply
  • 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…

    • — Laurie on July 3, 2015
    • Reply
    • Hi Laurie, I would try cooking them as soon as possible. Hope they turn out 🙂

      • — Jenn on July 3, 2015
      • Reply
      • 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!!

        • — Laurie on July 6, 2015
        • Reply
        • So glad it turned out, Laurie!

          • — Jenn on July 6, 2015
          • Reply
  • 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

    • — Maria on April 22, 2015
    • Reply
    • Hi Maria, I would bake it first to your desired doneness, then just flash it under the broiler to brown the glaze if necessary.

      • — Jenn on April 23, 2015
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      • Thank you so much! Will be giving a try this weekend!

        • — Maria on April 23, 2015
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  • 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?

    • — Cynthia on April 17, 2015
    • Reply
    • Glad you enjoyed, Cynthia. I’d say you could marinate a few hours without the flavor becoming too overpowering.

      • — Jenn on April 17, 2015
      • Reply
  • 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.

    • — Laura on April 8, 2015
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  • 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.

    • — Susie on March 22, 2015
    • Reply
  • 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!

    • — Casey on March 19, 2015
    • Reply
  • 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.

    • — Gloria on March 19, 2015
    • Reply
  • 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.

    • — Steven H on February 28, 2015
    • Reply
    • 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?

      • — Jenn on March 5, 2015
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      • 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.

        • — Steven H on March 9, 2015
        • Reply
        • 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).

          • — Jenn on March 9, 2015
          • Reply
          • 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 on November 19, 2015
  • 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.

    • — wie on February 19, 2015
    • Reply
    • Hi Wie, Yes, that will work fine. Hope you enjoy it!

      • — Jenn on February 20, 2015
      • Reply
  • 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!!!

    • — Rachel on January 20, 2015
    • Reply
  • 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.

    • — Jane W on January 14, 2015
    • Reply
  • Made this with brown rice,and black eyed peas. Great, super easy and the kids loved it!

    • — Kamy on January 7, 2015
    • Reply
  • Another winner from your site for me! Had this for dinner with your cauliflower and apple soup. What a flavorful dinner. Thanks!

    • — MrsDLA on January 5, 2015
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  • Should the broiler be set to high or low?

    • — Karen on December 22, 2014
    • Reply
    • Hi Karen, The broiler should be set on high.

      • — Jenn on December 23, 2014
      • Reply
  • 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.

    • — Theresa on December 3, 2014
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  • 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.

    • — Cheryl on November 22, 2014
    • Reply
  • How can something so stupid-easy taste so good?! Thanks for this amazing recipe.

    • — rokorox on November 6, 2014
    • Reply
  • I know the salmon probably wouldn’t develop much of a glaze but could this work on an outdoor grill. Making it tonight.
    Thanks!

    • — Lorna on September 17, 2014
    • Reply
    • 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.

      • — Jenn on September 17, 2014
      • 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.

    • — Denden on September 5, 2014
    • Reply
  • 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!
    Best…
    David

    • 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.

      • — Jenn on August 26, 2014
      • Reply
      • 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!

        • — David on August 27, 2014
        • Reply
        • So glad you enjoyed, David!

          • — Jenn on August 27, 2014
          • Reply
  • This was delicious! Easy and simple to make! Finally a weeknight meal that wasn’t boring!!

    • — Elise on July 29, 2014
    • Reply
  • 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.

    • — Shari Lunde on July 17, 2014
    • Reply
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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.

    • — Todd on November 4, 2013
    • Reply
  • 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.

    • — Jacquie on April 24, 2013
    • Reply
  • 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!

    • — Becky Slater on March 11, 2013
    • Reply
  • 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!!

    • — Karen Tanenbaum on March 10, 2013
    • Reply
  • 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.

    • — Tonya on March 9, 2013
    • Reply
  • This is so delicious! Found it on Pinterest and have made it several times…whole family LOVES this!

    • — MeganN on January 28, 2013
    • Reply
  • Hello Jen! Do you think this recipe would still work if I replace salmon with king prawn?

    • — anna on December 28, 2012
    • Reply
    • Hi Anna, Yes I think it would be delicious, but you may need to reduce the cooking time.

      • — Jenn on December 28, 2012
      • Reply
  • Thanks

    • — Kainub on December 27, 2012
    • Reply
  • 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?

    • — Amy on August 23, 2012
    • Reply
  • 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.

    • — Patti on June 22, 2012
    • Reply
  • 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.

    • — Becky on June 20, 2012
    • Reply
  • 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?

    • — Kathy Ross on June 8, 2012
    • Reply
    • 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.

      • — Jenn on June 9, 2012
      • Reply
  • 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.

    • — Julie on May 17, 2012
    • Reply
  • I wish I could eat this all day every day

    • — Arnold on May 15, 2012
    • Reply
  • Always loved salmon fish, but never could get a hold of a good recipe. But this absolutely solves my dilemma. Great dish once again!

    • — Sarabjit Cheema on May 15, 2012
    • Reply
  • 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!

    • — Christina on March 14, 2012
    • Reply
  • My favorite recipe. It’s always a huge hit.

    • — Alink on March 6, 2012
    • Reply
  • 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!

    • — Allie on March 4, 2012
    • Reply
  • Perfectly cooked salmon in just minutes. Love that sweet chili sauce.

    • — Sheila on March 3, 2012
    • Reply
  • I made this the other night. I added pressed garlic & it was wonderful. Hubby really liked it. I will definitely make this again.

    • — Patti on March 2, 2012
    • Reply
  • This sounds wonderful! next time I see salmon on sale, I am making this!

    • — Shannon Stamp on March 1, 2012
    • Reply
  • 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.

    • — Beata Harnett on March 1, 2012
    • Reply
  • WOW. Can’t wait to try. Love me sweet chili sauce anyway…glad to see it used in a good recipe.

    • — Jackie Gaskins on March 1, 2012
    • Reply
  • This is a great and delicious dinner for me to make when I’m short on time. Thanks for another great recipe!

    • — Gillian on March 1, 2012
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  • 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 !!!

    • — Chris on March 1, 2012
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  • 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!

    • — Erin on March 1, 2012
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  • Fabulous, and reduced the extra marinade and drizzled over broccoli.

    • — sara on March 1, 2012
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  • 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.

    • — susan on March 1, 2012
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  • I’ve been looking for some good fish recipes during Lent. This was delicious! Thanks!

    • — Michelle on March 1, 2012
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  • 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!

    • — Sandy on February 16, 2012
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    • Thanks for your comment, Sandy. So glad you enjoyed it!

      • — Jenn on February 16, 2012
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  • Love this dish. I would serve it to guests (and look like I can cook!). This is one of my favorites.

    • — Tobi on January 26, 2012
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  • […] 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!

    • — Marsha Gordon on January 7, 2012
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  • 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!

    • — Robyn Blond on October 20, 2011
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  • Can’t wait to try this tonight… 🙂

    • — Beth Jakubiak on October 18, 2011
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  • 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!

    • — Courtney J on October 16, 2011
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  • Der Jenn, I love getting your recipes and I often try them out. I have never been disappointed. Thanks so much, Beth

    • — Beth Hoffman on October 15, 2011
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  • 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.

    • — Missy on October 15, 2011
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  • Made this tonight to rave reviews. Even my husband, who doesn’t love salmon, enjoyed it. Thank you for another wonderful recipe!

    • — Lynn on October 14, 2011
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  • 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!

    • — Cynthia on October 13, 2011
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  • 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!!!

    • — kathy james on October 13, 2011
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  • 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!

    • — Robyn on October 13, 2011
    • Reply

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