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 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!
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?
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. 🙂