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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This recipe sounds fantastic. I am allergic to soy protein. Do you have a substitute suggestion for the soy in this recipe? I enjoy your recipes immensely. Cheers! Valerie
Hi Valerie, so glad you like the recipes! While I’ve never used coconut aminos here (or any other recipe), I believe that could stand in for the soy sauce. Please LMK how the salmon comes out if you try it!