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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I am not especially enthusiastic about salmon, but I try to eat it once in awhile as a gift to my husband. This is a recipe that might convince me that I like salmon. It was delicious and very easy to prepare. I sent it to my son who is learning to cook for himself and is always looking for simple, delicious recipes. Thank you for another winner, Jenn.
Huge hit at our house. My guys loved this and so did I.
DELICIOUS!!! Love your recipes!!
My kids said this was “amazing .” Made it with the Thai cucumber salad. What a delicious dinner!
Would this work with cod?
Sure – depending on the thickness of the cod, the broiling time may be a tiny bit different so keep a close eye on it. I’d love to hear how it turns out with cod!
It was delicious! I will be trying it out with mahi mahi and tilapia as well.
Would your cilantro lime rice go with this? Thank you!
Sure!
This is definitely one of our favorite recipes for making salmon. So easy and so delicious!!!! Thank you 😊
Wow!! By far the best salmon recipe I’ve found. Thank you for sharing! Try it, you will not be disappointed-
This was dinner tonight. Another absolutely delicious recipe. This is going right into our rotation!!! Thank you Jenn!
This has become my favorite salmon recipe, and I’ve prepared it many, many ways. So quick and easy…and DELICIOUS!!! Have it at least once a week. Thank you for creating this heavenly recipe!!
So delicious! Served the salmon with coconut rice and steamed broccoli! Easy to do and a new family fav! Thank you!
This is easy and delicious! Love all your recipes.
Absolutely bloody wonderful!! I have even been asked for the recipe and have sent them immediately to your website……cant thank you enough for all the great meals we have been enjoying……
Quick, easy and delicious. Thank you for another great recipe.
We loved this salmon recipe…..so easy and delicious! I will definitely be making it again.
How would you bake first and then broil this salmon? Can you bake earlier and then broil before serving. What temps and times would you suggest?
Also as a side, if using Trader Joe teeny tiny potatoes should they be parboiled and would you suggest your dijon mustard and thyme recipe. (also done in oven) or would that be too saucy for the fish. I do not have access to grill.
Thank you. Your recipes are so inviting!!
Hi Naomi, I’ve never tried it, but I suppose you could do that. I’d bake it at 450 degrees for 7-10 minutes per inch of thickness and then refrigerate it. I’d bring the salmon to room temperature and then broil it just to brown the top.
Regarding the Dijon mustard and herb potatoes, I honestly don’t think they are a great match with the salmon based on the different flavors. If you really want to pair the fish with potatoes, I think you’d do better with tossing them with some olive oil, salt and pepper. And I don’t think they need to be parboiled before you roast them. Hope that helps!
Thank you so much. I have found that all of your recipes are 5 stars and very easy to follow.
This was SO easy to pull together. I used frozen grated ginger so the whole thing was in ready for the oven in about 3 minutes. Served with stir fried snap peas and sticky rice. I forgot to reserve sauce before I marinated, but it was easy to make more and definitely worth it. I drizzled extra over the rice and peas. Will definitely be making this again.
Excellent. I baked it 400 for about 15 minutes, then sprinkled with sesame seeds and put under the broiler for about a minute. Really enjoyed the taste and beautiful presentation.
This is so delicious. We loved this recipe and it was really easy. Just perfect.
This was another winner – so easy and delicious! Thanks Jenn!
Really easy and delicious!
I’ve made this recipe several times. My husband loves it. It’s so easy and i broil it in the Emeril Lagasse 360 toaster oven. It’s so quick and easy.
Hi Jenn,
I would like to make this on a cedar plank on our grill. Do you think it would be okay? I’m thinking it should be fine. I have made your cedar plank salmon recipe many times and it is delicious 😋.
Thanks so much.
Sure, Jan, I think that would work. Please LMK how it turns out!
Oh My Goodness. This is delicious. It’s perfect. What else can I say? Thank you, Jenn!
When I broiled at 500 degrees my oven got really smoky and I had to move the rack down. I think putting the pan 6 inches is too close. Does this happen to anyone else? I doubled the marinade so we had plenty to add to the rice steamed broccoli and fish. Delicious dish
This was very good. Except I wasn’t clear about reserving a 1/4 cup of the marinating liquid to pour on the fish afterwards. It seemed to me to be about all of the liquid that I needed for marinating my piece of fish. Did I miss something? So I just adjusted the quantities to adapt for that. Also I baked my fish at 400 degrees for 20 minutes and it turned out perfectly. I didn’t end up broiling it, but I might try that the next time. I just would like to know about the reserved marinade. Another hit!
Hi Judy, You are reserving just under half the marinade for the sauce so you’re correct, there’s not a ton for it to marinate in but I’ve found it to be enough as you’re only really marinating the tops of the filets. Feel free to make 1.5 times or double the marinade if you make it again. Hope that clarifies!
Thanks Jenn for another simple yet super tasty recipe. We always have the ingredients on hand, and have made this for company several times. Our friends always rave about how delicious the salmon is.
Another absolutely perfect dish! So easy and delicious. We ate every morsel.
This is one of the best and easiest salmon recipes I have ever tried. So tasty – you cannot ruin it.
Making this again tonight. Very appealing visually as well as taste.
Excellent and easy. We loved it. Having company next week and will be serving this.
This was fantastic! We are traveling in our RV and wanted to make a nice lunch for guests. It turned out perfectly and everyone loved it. Served with 90 second microwave Quinoa and brown rice, and blistered French green beans with lemon and almonds. You made me look Really Good!!!
So delicious! I broiled the salmon for 8 minutes and it was just perfect. I served it with asian rice and Thai style broccoli. Thank you again for an incredible meal! 💯
Very nice recipe
@onceuponachef Thank you for this recipe! It was so easy and extremely tasty. You made my valentine’s dinner very special! I will be making this a monthly rotation!
I try quite a few salmon recipes and this was so easy and flavorful. We enjoyed the mix of ginger, soy and sweet chili! 😉
I made this salmon countless time,it is sooo good. And its so very easy to do, and simple ingredients. That the way I get my family to eat salmon. Thank you!
Absolutely delicious. I baked the salmon at 425 F rather than use the broiler. The recipe turned out fabulous.
I made this on a weekday evening– it was so easy and delicious! My husband said it tasted like “food from a restaurant.” I did need to cook the salmon for sightly longer than recommended but the pieces were fairly thick. I will make this again!
This salmon recipe also works for Steelhead Salmon. Everyone I make this for is delighted and I give them the link to your site.
This is one of our go to meals- so easy even my husband can make ! Very simple for a busy night!
This is a fantastic recipe. We already love salmon and this just makes it better!
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!!!!!!