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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Jenn, would the cucumber mint salad go with this
Sure, they would pair nicely. 🙂
My tweens ADORE this salmon !!
I made this recipe for our Christmas Eve buffet, and it was a huge hit! It was crispy on top, tender in the middle and the perfect balance of spice and sweet flavor.
Your recipes always end up being family favorites and this one is now our new favorite.
Thank you.
this was DIVINE!! Served with her Bulgar salad my kids have asked for it again.
Can I make this sauce with chicken wings?! So good
Sure, Marie, that would work. I’d season the wings with salt and pepper and use the guidance in this recipe to bake them. After they’re done baking, toss them in the sauce.
Hi Jenn, Do you this would work in an Air Fryer?
I don’t own an air fryer so unfortunately, I can’t tell you confidently whether or not this would work in one. These tips may help you to convert this and other recipes for your air fryer. Sorry I can’t be more helpful!
I tried this recipe hoping to reproduce a dish I had recently at an affair. It turned out well but the glaze was darker than the catered dish so it didn’t look as appetizing. Could the soy sauce be reduced so the glaze isn’t so dark? Also, can ground ginger be substituted for the fresh and if so, how much? This was simple and very tasty, so I’d like to make it again.
Hi Elizabeth, Sure you can cut the soy sauce a bit — it will slightly change the color as well as the flavor. And I definitely like this best with fresh ginger, but you can use ground. You’ll need 1/4 teaspoon.
Thanks Jenn I’ll do that!
Gosh, this is so good! On regular rotation in my kitchen. In fact, it was last night’s dinner!
Delicious! But I’ll probably double the sauce next time to coat the veggies on my plate as well
absolutely superb!!! Many successes with this recipe. It is a winner.
I want to try this recipe with wild caught chinook salmon. It’s currently in our freezer from our last fishing trip. Would you recommend cooking from frozen or thaw first?
Thanks! Love your recipes!
So glad you like the recipes! I would thaw them first before cooking. Enjoy 🙂