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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Comments
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Should the broiler be set to high or low?
Hi Karen, The broiler should be set on high.
I make this dish all the time! It is quick & easy for busy nights. I love to serve it with the Asian Slaw w/ Ginger Peanut Dessing.
This was delicious and very easy. I used a microplane for the ginger so it was almost pulp. We had the salmon with the green beans with shallots (testing for Thanksgiving) which were also excellent but I think I made them a little too salty for pairing with the soy marinade on the salmon. Steamed broccoli with some olive oil and crushed red pepper would be yummy. Thank you Jenn for sharing all of your amazing recipes with us! I keep directing people to your site as your writing, pictures and flavors are fool-proof.
How can something so stupid-easy taste so good?! Thanks for this amazing recipe.
I know the salmon probably wouldn’t develop much of a glaze but could this work on an outdoor grill. Making it tonight.
Thanks!
Hi Lorna, You’re correct but I think it will work just fine since you’ll have some sauce to pour over top at the end. Hope you enjoy and please come back and let me know how it turns out.
Hi Jen,
I plan to make this recipe for guests tomorrow.
What brand of Thai chilli sauce you recommend?
I like to serve with a salad- do you have any recommendations?
Hi Zehra, I usually use Mae Ploy or Thai Kitchen. This Thai cucumber salad would be good with it.
I added a tbsp of soy sauce because I thought my hubby & kids might find the chili sauce too spicy. Hubby said, “This has been one of the best salmon dishes I’ve had! Restaurant-quality!” Thanks, Jenn.
Hi Jenn,
My wife loves all types of Salmon but I tend to only enjoy it raw or smoked. Cooking it seems to intensify the taste to the point that it gets too strong for me. However, I have on occasion had cooked Salmon that was very mild that was a lighter shade of pink in color that did not taste to fishy once cooked. Is this a certain type of Salmon or a prep technique that gets it to taste this way. Thanks in advance for any insights!
Best…
David
Hi David, I find farm raised salmon to be much milder than wild salmon; have you tried it? The sauce also really makes a difference — this one is very flavorful, which balances out the salmon flavor.
Thanks Jenn,
I made this a couple of days ago and it was delish… I ended up going with hook caught king salmon which actually mellowed very nicely when cooked but I suspect the full flavor of this sauce had a lot to do with mellowing the flavor intensity. I’ll try farm raised with a milder sauce the next time. Thanks for your reply and great recipes… It’s a pleasure!
So glad you enjoyed, David!
This was delicious! Easy and simple to make! Finally a weeknight meal that wasn’t boring!!
I think this is my favorite recipe so far that I have made. It was so easy to make and I loved the chili sauce Mae Ploy. Thanks for the tip of using just a drizzle of marinade on the top. It did not burn at all in the oven.
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