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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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.
Sure Maria, I think that pretty much any fish would work for this recipe. Hope you enjoy!
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
Sure!
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.
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.
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.
Thanks!
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?
Hi Zehra, I usually use Mae Ploy or Thai Kitchen. This Thai cucumber salad would be good with it.
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!
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.
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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