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.

Broiled salmon with Thai sweet chili glaze on a plate.

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.

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

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

  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 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.
  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.
  4. 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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Comments

  • Just made this last night and it was delicious. I had to cook it a little longer than listed but i cant wait to keep on a weekly rotation

  • So easy and delicious. Don’t omit the scallions, it adds a nice touch when you plate it. Even my father, who says he doesn’t love salmon, ate all of it. A few parts of the salmon pieces looked burnt but they ended up being so tasty.

  • 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!

  • 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!

  • 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

    • 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!

  • LOVED this recipe! And it’s so quick and easy! Thanks, Jen.

  • one of my faves to make big hit with everyone 🙂

  • 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.

  • As many have mentioned, this is my new favorite! I love the simplicity and the vibrancy of flavor ❤️

  • 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.

  • Have made this several times since I saw this recipe. Super easy and delicious

  • 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!

    • So glad you both enjoy the recipes! 🙂

  • 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.

  • 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.

  • 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!

  • This was the best salmon recipe I have had in recent memory and now added to the regular rotation! Thanks for another hit recipe!

  • 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
    • Reply
  • 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?

    • 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!

    • 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!

  • This is my new favorite salmon recipe! Incredibly quick and easy, can’t wait to make it again!

  • This salmon was delish. Made it and loved so much handed out recipe. Making it again tonight. Thank you for posting this recipe

  • 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!!!

  • This quickly became a family favorite and most requested recipe for holidays! so easy, fast and absolutely delicious!

    • — Tammy Nienburg
    • Reply
  • 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
    • 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!

    • 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.

  • Can this be cooked and then frozen?

    • Hi SV, It’s never occurred to me to freeze this, but I suspect you can.

  • 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!

  • 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?

    THANK YOU!

    • 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!

  • 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!

    • 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, 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!

  • 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?)
    Thanks!

    • 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)! 🙂

  • 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!

  • 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!

    • 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. 🙂

  • This is delicious! Another amazing recipe that the whole family loves. Thanks Jenn!

  • Looking for a rice recipe that would pair well with the salmon? Can’t wait to try

    • 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!

  • this is the most amazing recipe!!!
    thank you SO much
    best salmon I have ever tasted

    • — Patricia Gilson-Heebner
    • 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!

    • 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!

      • Thank you very much Jenn, I love the video and can’t wait to make this wonderful salmon dish!

  • 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.

  • 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

  • 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!

  • 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.

  • This is so very good. Restaurant good! So easy and impressive.

  • SO GOOD! Definitely making this again!

  • 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.

    • 😊

    • Do I broil on high or low?

      • Hi Elyssa, I would broil on high. Enjoy!

  • 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!

  • 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!!

  • Family fav! Even the kids love it. IF we have leftovers, it’s also great leftover

  • This was a nice change for our weekly Salmon. The glaze is very flavorful and has all the ingredients on hand. Thx

  • 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?

          • Hi Asra, I use regular soy sauce here, but low-sodium is fine as well. Hope you enjoy!

            • — Jenn
  • 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.

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