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 a gas oven and the broiler is in the drawer below the oven. It gets so hot that everything I’ve cooked in it cooks very fast. Would you recommend baking the salmon first and then putting it in the broiler for just a minute or two to brown it? Thanks!
Hi Sarah, if you find you get better results with that approach, it’s perfectly fine. Hope you enjoy!
This is our favorite salmon recipe, and the one that got us hooked on Jenn’s website and recipes. We prepare her recipes exactly according to her direction, and we are never disappointed. Thank you Jenn.
What do I set my broiler to? I’ve never used it before. It’s automatically set to 500.
Broilers generally run between 500 and 550 degrees, so I think you can just set it to the automatic 500 and be good to go. Enjoy the salmon!
Can this glaze be used for any other kind of fish? my family does not eat salmon. Thank you
Sure!
Made this tonight with 2 salmon steaks. It was delicious! I’m taking leftovers for lunch tomorrow because I love cold salmon. I used the Thai chili sauce from Traders Joes. It’s got a great kick and sweetness to it. I did add a few squeezes of lime juice to the marinade because it looked too thick. Thanks again for an awesome recipe!!!
I can’t remember if I have reviewed this recipe yet…but it is another amazingly tasty and simple recipe! The whole family loves it and I have made it three times now. I am going to try the sauce on shrimp the next time! Thanks for all of the great recipes!
I made this tonight and even though I had to use ground ginger and forgot to reserve some marinade we really liked it. I’ll remember to save some marinade next time to drizzle on top.
Hello – my family LOVES your recipes. We definitely appreciate your love for cooking!
I wondered if you had ever created your own sweet chili sauce. All of the store sauces we’ve seen have corn syrup and preservatives. I tried one internet recipe that looked promising but I ended up throwing it out. I know we’d love one that you created!
Hey Julie, Trader Joe’s makes a sweet chili sauce that has no corn syrup or preservatives.
Great again 🙂
I had the sweet chili sauce on hand from making your coconut shrimp recipe (another amazing recipe, btw!) so I decided to try this salmon. This was so delicious! Such an easy recipe with big flavor. Even my son who doesn’t really enjoy fish liked it. It looks so fancy and only takes a short amount of time & very few ingredients. Perfect weeknight meal.
Just trying this meal. Having to use bought ground ginger (not fresh) hope it is okay. Wanting the salmon to be done all the way, will 10 minutes do? Using a pound and a half. Thsnks, Gloria
Hi Gloria, It depends upon how thick the fillets are, but 10 minutes should do. Feel free to pull it out of the oven, make a slice in the thickest part to see if it’s done to your likeness and, if not, stick it back in the oven for another minute or two.