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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I have made this recipe many times and never changed it. It is a hot day today so rather than heat up the oven I am going to grill it in a foil pan, can’t lose a lick of that sauce. Thanks for sharing your recipes with us Jenn. You elevate us all to Chef status to anyone we make your recipes for.
Amazing! I added a teaspoon of garlic paste and a squeeze of lime. Simply delicious!
I always ask the dog, “Did you even *chew*?” as he inhales something delicious, and that’s how I felt last night after making this salmon. Like someone else said, it simply melted in my mouth. My kids always make fun of me because of how much salmon I eat but this was the best I’ve ever made at home. To top it off, it was the easiest recipe I’ve probably ever made in my life.
I will definitely be making this many times in the future, and maybe even when I host some guests. It’s a perfect recipe to make to impress family and friends.
Amazing! My husband and I couldn’t stop going back for “just one more bite.” It melts in your mouth like candy. Served with Simple Steamed Broccoli.
Excellent
OMG I haven’t had salmon since I was a kid , every Friday fish and salmon croquettes, salmon patties. Well my oldest son loves his fish. Made this for my son and his wife. Daaaaaang I am hooked. Thanks for the yummy recipe.
Phenomenal! Made it just as it was written and served it with sauteed baby chard, brown rice, Thai pickled cucumbers, and of course the extra sauce but I also added a drizzle of yogurt sauce (whole milk yogurt, lime zest, lime juice, tiny pinch of salt). Yum.
Can you cook this on a barbeque grill?
Sure, that’s fine — enjoy!
Turned out great! Easy to make, very good flavors.
Great change of pace from regular broiled salmon. I roasted @425F for 15 min.