This Thai Sweet Chilli Glaze Salmon recipe is from a favorite blog that I subscribe to. The recipe is so easy and good that it’s in my rotation of regular salmon recipes. I followed it to a tee this time, so really, this post is just how the recipe came out for a regular person, like me, making it at home. I only cheated with the frozen ginger vs fresh ginger. I used 1 large piece of Wild Salmon and cut it into 2 pieces, for my husband and I, after it was cooked.
It’s that easy! I served it with some roasted broccoli and quinoa, cooked in broth, that I sauteed with some onion.
- 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
- 1 tablespoon peeled and finely grated fresh ginger
- 2 scallions, green parts only, finely sliced
- 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 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.
- Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray (or use non-stick foil). 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.
This recipe is from the blog Once Upon a Chef and the recipe was adapted from Bon Appetit