Broiled Salmon with Thai Sweet Chili Glaze
Here’s a quick weeknight recipe your family will love. Salmon fillets are quickly marinated in Thai sweet chili sauce, soy sauce and ginger — and then broiled until caramelized on top. Main courses simply do not get any easier, more delicious, or elegant than this.

Broiled Salmon with Thai Sweet Chili Glaze
By Jennifer Segal, inspired by Bon Appétit
Servings: 4
Total Time: 30 Minutes, plus 1 hour to marinate
Ingredients
  • 1-1/2 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
  • 2 scallions, green parts only, finely sliced
Instructions
  1. Set the oven rack 5-6 inches from the top and preheat the broiler.
  2. Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon 1/4 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.
  3. 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.
Nutrition Information
Per serving (4 servings)
Calories:391   Fat:23 g   Saturated fat:5 g   Carbohydrates:7 g   Sugar:3 g   Fiber:2 g   Protein:37 g
Sodium:1108 mg   Cholesterol:94 mg
Nutritional Data Disclaimer