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 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!