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Thai Baked Salmon Recipe contains 3 ingredients and takes 15 minutes. Out of this world baked salmon recipe! Rave reader reviews! | ifoodreal.com

In our household, we have been enjoying this baked salmon recipe with sweet chili sauce for 14 years now. In winter, I bake it in the oven and in summer months Alex grills it on a soaked in water cedar plank. Second version is unbelievable tasty but oven method is as good minus the cedar smoky flavour.

Ever since we went 90% organic, we are more aware of GMOs and coming up with a homemade version of Thai Sweet Chili Sauce was a must to keep enjoying our Thai baked salmon recipe. That sauce can be refrigerated for months and you can use it in so many other Thai dishes or simply with grilled chicken. If you are a fan of Thai Kitchen sauce, you gotta try mine – exact copy but healthier.

Thai Baked Salmon Recipe contains 3 ingredients and takes 15 minutes. Out of this world baked salmon recipe! Rave reader reviews! | ifoodreal.com

In our household we eat a lot of wild sockeye salmon – good quality fish with healthy Omega 3s that is affordable in Pacific Northwest. I highly suggest you stay away from farmed salmon! Atlantic salmon is farmed salmon, don’t be fooled by its name. It is artificially coloured, fed antibiotics and is exposed to pesticides, high in unhealthy Omega 6s and is a devastation for wild marine life.

baked salmon recipe

Source: David Suzuki

Also don’t be fooled by “organic” salmon. Last month, at CHFA West I came across a stand with samples of “organic” smoked salmon. I know you can’t certify wild salmon “organic” because it is hard to know exact conditions it has lived in. But come on, world, common sense and we must understand that wild seafood, game meat and fair trade dried fruits and teas from countries like India and Colombia do not necessarily have to be certified organic to be pesticide and yucky stuff free. Not all world’s food is poisoned like North America’s. So, I asked a few questions and got my answer – “Yes, our organic salmon is farmed”. OK, thank you very much – no “organic” salmon for my family for exact same reasons as Atlantic.

Thai Baked Salmon Recipe contains 3 ingredients and takes 15 minutes. Out of this world baked salmon recipe! Rave reader reviews! | ifoodreal.com

I love broiling salmon instead of baking because it is such a delicate meat that cooks fast. A blast of heat on the outside is enough, just like with steak. You want fish to retain its natural juices and moisture. My kids didn’t find this baked salmon recipe spicy at all and they are picky with spices. It was a perfect amount of a heat kick and nobody complained about sweetness.:) I would omit green onions for kids and a must for adults!

Enjoy and Know Where Your Food Comes From!

Clean Eating Baked Thai Salmon

Clean Eating Baked Thai Salmon


  • 6 x 6 oz sockeye salmon fillets, skin on or off
  • Pinch of salt
  • 1/2 cup + 2 tbsp Thai sweet chili sauce, divided
  • 2 - 3 tbsp green onions, chopped
  • Cooking spray (I use Misto)


  1. In a large baking dish, lay down salmon fillets in a row. Each fillet - sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
  2. Turn on oven's broiler on High and position top oven rack 5" - 6" below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
  3. Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce (if desired) with brown rice or quinoa on a side.
  4. Storage Instructions: Refrigerate covered for up to 3 days.

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 1 fillet:
Calories: 421.7
Total Fat: 18.3 g
Cholesterol: 145.0 mg
Sodium: 435.0 mg
Total Carbs: 15.8 g
Sugars: 13 g
Dietary Fiber: 0.0 g
Protein: 45.0 g
WW Points+: 11

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.


  1. Katy | Her Cup of Joy

    This salmon looks so delicious! I love that you posted a clean chili sauce recipe, I will need to try this salmon very soon, I agree that salmon can’t be overcooked, it will taste so dry!

  2. Diana

    Omg this looks amazing! I’m a huge fan of baked Salmon but my husband doesn’t really eat Salmon and that sucks because I don’t eat it as often as I used to. It looks very delicious though, I need to try it soon! 🙂

    • Olena

      I understand. As soon as someone in the family doesn’t like certain food, it doesn’t get cooked as often.

      • Kay

        thank you so much Olena for the “organic” information. ..now that engineered salmon is available I’m very skeptical of it all.

        • Olena

          Crazy, right?! If we start digging deep it is all sceptical. Even wild salmon who knows how polluted it is but still the best available out there right now.

    • Olena

      They will do anything to f*** our brain to make more money for themselves! Apparently they can call farmed salmon Atlantic or trademark “100% Angus Beef” where it is not even close what it claims to be. And then be clean and clear – it’s a trademark, “oh sorry you didn’t Google it before feeding it to biting your hands hungry kids”.

      • Reba

        The Atlantic Salmon, which is the only salmon native to the Atlantic Ocean, was one of the first fish to suffer from over fishing, and is now endangered. In the United States, and other countries as well, it is illegal to fish for Atlantic Salmon. Additionally, with wild caught fish the issue of bycatch is a serious problem, especially with shrimp.While bad fish farming practices are rampant, there are responsible fish farms. For example the Faroe Island have very stringent standards for farming fish.

        • Olena

          Hmm, maybe but where is Faroe Islands and where is North America! Plus I am still not sure about nutrition of farmed salmon like Omegas 6. Wild salmon growing like the nature has intended (even taking into consideration environment) makes more sense to me personally.

        • Laureen

          You say that the Faroe Islands have very stringent standards for farming fish – before you buy any Faroese fish products please, please check out the whale Grind that goes on in Faroe each year. Living less than 200 miles away from Faroe we are disgusted with what goes on as I am sure you will be!

  3. debbie

    I’m not a big fan of salmon. Can you suggest a similar textured fish in its place? A friend is bringing us some sea scallops this Friday and I’m pretty sure some of them will get sauce.

    • Olena

      Halibut or any other firm large flaky fish affordable in your area. Not that halibut is very affordable even in PNW LOL.

  4. Nancy

    Just made a sauce similar to this yesterday. Didn’t think to put it on salmon. Now I know what to do with that salmon that’s been in the freezer. Thanks!

  5. Shaheen howes

    Just made this for dinner and the whole family loved it, thank you for the recipe

  6. ndspencer

    Hi, great recipe! Love salmon; all fish. How does the grilling on a soaked cedar plank work? It is always better to enlist help with preparing meals isn’t it? I can marinate the fish while I relax my husband can do the grilling . . . if I knew grilling instructions including time.

    • Olena

      Oh my, super simple. Just place marinated salmon on a pre-soaked cedar plank (about an hour or more to soak) on a direct grill. I would say low-medium heat, cook covered. I don’t know how long, just check for doneness with a fork and when white “stuff” appears. When flakes are light pink fish is done. You will see. I would say about 15-20 minutes, depending on the size of a fillet. If small pieces then quicker. However, o na plank we always make a whole fillet.
      My husband helps rarely. Smth else always has to be done around the house or he is at work or with the kids. I’m more tired of planning what to make these days. Help is always great! I seem never get enough of it LOL

  7. Laura

    I wouldn’t eat Pacific Northwest salmon…..too much toxic crap in the water from the nuclear meltdown in Japan!!!!!!

  8. Steven

    Every commercial farmer in the world can reach pesticides and therefore would use them.

  9. Cheryl

    I just made this salmon with your recipe for the sauce. I grow my own chili peppers, so this was something very special and with home ingredients in it. We are already talking about who we will have over to make the most amazing salmon we’ve ever had!!! Thank you for sharing this recipe – it’s absolutely amazing!!

    • Olena

      Hi Cheryl. That is fantastic!!! Thank you for your kind words.:) In summer make it on a cedar plank and you will be blown away even more.:)

    • Olena

      I’m impressed I could impress you, Ally. Sometimes the best recipes are the ones we think nothing special of. I have no idea why I didn’t share this sooner…

  10. Marie

    This looks amazing, and I love Salmon, unfortunately I am allergic. Can this method/recipe be used on a different kind of fish?

  11. Judith Ottosen

    I have a Panini press and cook my salmon in that. Works great. For items that I don’t want squashed, I have a small can to place on the counter top that the panini press lid sits on so it just hovers over the food.

  12. Pam

    Help! The link to your thai chili sauce is broken and a search for it on the site also results in a broken link 🙁

  13. Monica treuter

    Is there a specific temperature to set the broiler because my oven doesn’t do “high” it wants a certain temp.

  14. Pierre

    The image of the broiled salmon looked so good that I had to try. I absolutely used the exact ingredients, followed the directions, but… salmon was too dry..
    I am a good cook, this recipe is not what it seems like.

    • Olena

      Ovens vary due to various reasons including malfunctions. Google it. Haven’t had any complaints on this recipe out of hundreds. If salmon was too dry means it was over cooked.

  15. Mandi

    This was the easiest and best recipe I have made from Pinterest so far! I have never broiled my fish but it turned out amazing! Thanks for sharing!

  16. Allison

    Just made it! The only thing-I put it in a baking dish because the parchment paper burnt. Also, had to cook it longer-was not done.

  17. Heather

    I made this tonight and it was delicious! Both my husband and I loved it!!! I used wild sockeye salmon for the first time and it was worth the few extra bucks! Thank you!

  18. Andrea

    Tasty. My husband and I love salmon… I was looking around for a new-to-me method of cooking/serving it, and BINGO! This is it.
    However, next time I’ll definitely stay away from using parchment — the direct heat was too much for it. Despite the burnt paper, the broiled filets not only came out very well, but beautiful too!

    • Olena

      Awesome! Really burnt paper for so many readers?! I have gas stove so I wonder if that is why my paper doesn’t burn. I swear we always broil salmon on High with parchment paper and no problem with burning. Oh well, use aluminum or I was thinking a narrower parchment paper piece.

  19. Monique

    I just tried this tonight. LOVE the chili sauce recipe! Thank you for that! It is delicious.
    My oven must run hot. I ended up with dry salmon but now I know and I will definitely try it again.
    The parchment paper was getting very dark it was making me nervous! Next time I’ll use foil.

    • Olena

      Hi Monique. Yes, your oven must run hot or try to move the rack lower from the broiler. Can you control broiler T? I know some ovens can. I only have High and Low. Yes, you can use aluminum however keep in mind it is leaching chemicals in your food when heated.

      • Monique

        That’s probably a better idea – keep the rack further from the element and I’ll continue with parchment. I prefer parchment anyway.
        Last night I used the chili sauce on some chicken wings – they were to die for! And tomorrow I’ll be using it in a stir fry.
        Seriously good! Thanks again!!

  20. Don

    I’m cooking this tonight. For people with dry fish, the white stuff coming out the side of the fish is the fat. Fat from salmon is good for you and that’s where a lot of the omega 3’s are. It is also what makes the fish juicy, so as soon as you see it, the fish is usually done. NEVER go strictly by time in a broiler, because it cooks too fast and you risk burning. Many chefs won’t tell you how long it takes, because they want you to just watch it. I hope this helps the people that are having trouble. I’ll let you know how the salmon turns out. The sauce tastes good.

  21. Enid

    The picture for the recipe looks like farm raised salmon. Wild filets are redder and thinner.

    • Olena

      Which wild salmon? There are tens of species! It is wild sockeye salmon from Pacific Ocean straight into my freezer. Are you trying to say that after a 500 word essay and hours of research about farmed fish I’m cooking it and lying about it? I don’t understand what is your agenda?! Just having a bad Sunday morning?!

  22. Fang

    great recipe, great article! I only have one thing I need to point out, in your article it stated:
    “we must understand that wild seafood, game meat and fair trade dried fruits and teas from countries like Combodia do not necessarily have to be certified organic to be pesticide and yucky stuff free”, having grown up in a 3rd world country in that region till my early 20s, the pollution and the condition ANYTHING grows is horrendous and horrifying!!! if you’ve seen human waste floating on major rivers where so called “wild” fish grow, raw human and animal waste used for fertilizing plants/trees/veggies, you’ll NEVER make this statement again!!! Also America and along with other Industrialized world have the most strict food safety guard in place. I lived both worlds, so I know 🙂

    • Olena

      I’m sorry, I meant Colombia. And I talked about fair trade certified plants. And wild seafood and game meat I meant local. Fish sold from developing countries is farmed in its majority. The entire point is in a context of “organic salmon” being not better option than wild salmon that sometimes not organic stuff, if you know where it came from (good brands do tell you), are better than some USDA certified organic.

  23. Sue

    This was delicious!! The only issue I had was the parchment paper burning. Thought it was going to start an oven fire, but it didn’t.

    • Olena

      Hi Sue. Parchment paper will turn brown, maybe even dark brown but it shouldn’t set on fire. Mine doesn’t.

    • Olena

      Yes, for sure. Originally this is a grilled recipe. Soak cedar plank in cold water and grill covered. Check on it. Grills vary. Pinch with a fork the middle to see how ready it is.

  24. R Monks

    Love it and I have been doing something similar. My kids like the “candy” salmon I BBQ. I cut the sweet Thai Chili sauce with some natural maple syrup for a little more sweetness. I am fortunate to bring home 70-lbs of fresh King and Coho salmon every year from my fishing trip to Alaska. We cook salmon several times a week and this is always a winner!

    • Olena

      You are very lucky! That salmon is like gold!!! Good for you! So, how do you BBQ it? I think there is a typo in your “recipe”. I would love to know.:)

  25. Bill Hampshire

    Just tried the recipe and it tasted great, but we agree the salmon is overcooked and dry. I grill salmon outdoors year round and tried this for a change of pace. I would never grill it for as long as 13 minutes, so next time I’ll shave some off your times.

  26. Kelly

    Do I have to use parchment paper? What about foil? I’m new to cooking so I dont know the difference .

    • Olena

      Yes, you have to otherwise it will be hard to clean the tray and possibly the fish will get stuck to it. I prefer unbleached parchment paper due to health reasons. Foil is made out of aluminum and when heated leaches toxins into your food.



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