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 has become a staple for me on days when I don’t have much time for dinner/tomorrow’s lunch. I pop two frozen salmon filets out of the freezer and can be eating within 30 minutes or so. Normally I’ll serve it on top of brown jasmine rice cooked in some coconut milk.
Made this the other night and it was delicious. However, I found that, because it was under broil, it didn’t cook on the bottom easily and ended up browiing too much on the top as we had to leave it in. We ended up adjusting the shelf down more.
However, it is simple and delicious and I’ll be making it again.
Hi – this receipe is so delicious – my daughter, age 14 actually makes it for our family all the time. She loves to cook, and usually makes this dish with the brocolli slaw with edamame on the side. Every bite is wonderful!
I absolutely love this recipe!! I have made it so often for our family and for company– it is my favorite fish recipe. Always comes out perfect and is so easy. Thanks Jennifer for a fabulous recipe!!
So so so good, I seve this with a littleJasmine rice and a side salad with a ginger carrot dressing. Thanks Jennifer for your simple but delicious recipes! As a working mother I love the ease of your recipes
This is my favorite salmon recipe to date. The only change I have made is to unintentionally let it marinate for longer than an hour. I use frozen wild or farm raised salmon and it always comes out perfect. My four year old twins and husband love this recipe. Thanks for such an easy and delicious recipe.
This is so delicious! Found it on Pinterest and have made it several times…whole family LOVES this!
Hello Jen! Do you think this recipe would still work if I replace salmon with king prawn?
Hi Anna, Yes I think it would be delicious, but you may need to reduce the cooking time.
Thanks
Has anyone tried grilling this? It’s that time of year, and I’ve done other salmon recipes on the grill. Wondering though if the sauce would burn?