Sweet Chili Salmon

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Thai Salmon with easy homemade Thai sweet chili sauce cooked until caramelized on top and juicy inside. The best salmon recipe ever! This broiled Thai salmon is the best way to get a perfect caramelization on your salmon. The sugar from the maple syrup in the homemade Thai sweet chili sauce caramelizes to form a mouthwatering texture.

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Wild salmon fillet Salt Thai sweet chili sauce Green onions Cooking spray

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Make Thai sweet chili sauce or use store-bought (I like Thai Kitchen brand).

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Add salmon in a single layer to a baking dish. Sprinkle with a pinch of salt and brush with Thai sweet chili sauce to coat fish evenly on all sides. Cover and marinate in the fridge for at least 2 hours or overnight.

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Turn on oven's broiler on High and position top oven rack 5" – 6" below the heat source. Line large baking sheet with foil or silicone mat, spray with cooking spray and place salmon fillets skin side down. Coat with remaining marinade.

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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 until caramelized.

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Serve hot garnished with green onions, extra sauce (if desired) and brown rice or quinoa + any salad.

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Refrigerate in an airtight container for up to 3 days. To reheat, microwave for 1 minute or less.

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Swipe up for the full recipe!

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Sweet Chili Salmon

Wild salmon fillet Salt Thai sweet chili sauce Green onions Cooking spray

Ingredients You Need

Make Thai sweet chili sauce or use store-bought (I like Thai Kitchen brand).

1.

Add salmon in a single layer to a baking dish. Sprinkle with a pinch of salt and brush with Thai sweet chili sauce to coat fish evenly on all sides. Cover and marinate in the fridge for at least 2 hours or overnight.

2.

Turn on oven's broiler on High and position top oven rack 5" – 6" below the heat source. Line large baking sheet with foil or silicone mat, spray with cooking spray and place salmon fillets skin side down. Coat with remaining marinade.

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 until caramelized.

4.

Serve hot garnished with green onions, extra sauce (if desired) and brown rice or quinoa + any salad.

5.

Refrigerate in an airtight container for up to 3 days. To reheat, microwave for 1 minute or less.

Storing

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