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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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!