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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My oven doesn’t have a broiler, do I need to adjust the cook time or temperature to bake in a regular oven? Thanks!
Hi Rachael, I’d bake it at 450 degrees for 7-10 minutes per inch of thickness, depending on how well done you like your salmon. Hope you enjoy!
Thanks so much!
Thanks Jenn for another great recipe. I added a touch of lime juice before serving but followed the rest of the recipe as written. Husband said it looks and tastes “restaurant quality”! Served with a Caesar Salad that uses olive oil, soy sauce, lemon juice, and garlic for the dressing. A great combo!
Hi Jen, I want to make this recipe tonight, but I realize that I don’t have “Thai Sweet & Chilli” sauce, only “Sweet & Sour” sauce. Can I substitute it and maybe add a little chili?”
Hi Ana Maria, It will be a bit different in flavor, but it will work. Enjoy!
I have made this recipe several times and have never changed it. My whole family loves it and also my co-workers when I take it to work. I give it a five star rating. Thank you for a wonderful recipe.
This is a delicious and easy marinade/sauce for salmon! So flavourful and broiling ensures the salmon stays moist!! Thanks for another great recipe Jenn!
Can you make the sauce 1 day in advance?
Definitely!
Once again, INCREDIBLE!!! Can’t wait to make it again tomorrow night! (It’s just hubby and I, so I reserve half the sauce for a repeat meal the next night. Even easier!)
I made this in a skillet instead of broiling the fish. It turned out deliciously! I cooked the salmon with fresh asparagus in the same pan, and I got the added earth tones of the vegetable, too.
I wasn’t sure about salmon, but I decided to try it after hating it in childhood, and this was a great recipe for a first attempt!
Thank Jen – yet again!!!!! – for another easy and delicious meal. My husband and I gobbled it up and wished we had more salmon! Served with steamed white rice and pickled cucumbers.
Made this last night and it’s a KEEPER. Great ROI considering how quickly it came together. I reserved a bit more of the marinade than the recipe suggested, microwaved it and drizzled it over stir fried veggies as a side. Amazingly good- this has earned a spot in my weeknight rotation (but it’s elegant enough for a dinner party!). Thank you!!