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
Ingredients
- 1½ lbs (or four 6-oz pieces) salmon, skin on or off
- 6 tablespoons Thai sweet chili sauce (best quality, such as Mae Ploy or Thai Kitchen)
- 3 tablespoons soy sauce
- 1 tablespoon finely grated fresh ginger, from a 1-in (2.5-cm) knob
- 2 scallions, green parts only, thinly sliced
Instructions
- Set the oven rack 5 to 6 inches (12 to 15 cm) 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 (60 ml) 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 the 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 to 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.
Notes
Pair with
Nutrition Information
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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Oh my gosh, this has become a family favorite. The only problem with it is that I end up eating more than I should. It’s incredibly fast and easy and just delicious. I usually pair it with some broccoli which I stir fry with garlic and red pepper flakes and my family is happy- including my picky 9 year old. Thank you for this!!
I have been making your Thai Salmon with sweet chili sauce for years now. Besides being my husband’s favorite weekly salmon dish, I have served it many a time for guests and they regularly ask for the recipe. Kudos to your culinary background that steps up my personal kitchen skills !
Best salmon I have ever made! This was such a simple yet very delicious recipe. I used frozen salmon without skin and it worked perfectly. I generally do not like salmon, but was totally a fan of this.
How can something this easy be so ABSOLUTELY delicious?!?! It is a combination of a little bit sweet and a little bit salty and a little bit spicy. So fast and easy that it becomes a great week night meal or special enough for special occasions. It makes a beautiful presentation on a bed of brown rice with stir fried oriental veggies.
I am a big salmon fan and a sweet chili fan, so this recipe is a hit. My husband often comments that the salmon doesn’t have enough taste. But this recipe was delicious to him as well. I did marinate the salmon for several hours. It was easier to prep in the morning and just throw it in the oven at dinner time.
Thank you for sharing this recipe. I made it for some friends and it was a hit! I didn’t have scallions so I sautéed red onions and orange peppers, put it on top of the salmon then drizzle the remaining sauce on top. Delicious!! Oh and I was asked to share the recipe of course. 🙂
I made this recipe as is , with an addition of 2 tablespoons honey. It was a huge success. Absolutely delicious. And so easy.
We LOVE this salmon and so does everyone we’ve shared the recipe with! Fabulous!
Is there any other fish that this would work on?
Hi M, I think any other fish would work with this, but a few things that come to mind are char, halibut, or steelhead trout. Hope you enjoy!
Hi Jenn. Just wanted to say I never really cooked much before. I found your website and have found a passion. I have made 20-25 of your recipes and they all turned out great! Your website and your book that I purchased are my #1 source for recipes.
I want to try this recipe but my broiler is not working. I do have a convection over which goes to a very high temperature. Can I use the convection setting to cook the salmon?
Hi Tim, Thanks for your very kind words about the recipes – so glad you’ve enjoyed them and they’ve upped your confidence in the kitchen! It’s fine for you to bake this using the convection setting in your oven. Just keep an eye on it. Please LMK how it turns out!
Loved this recipe! Broiled on low for 7 minutes and then on high broil for 3 minutes. Wonderful!
Now one of my weekly recipes.Love it!!!!!!