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
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.