Thai Broiled Salmon with easy homemade sweet chili sauce cooked until caramelized on top and juicy inside. The best salmon recipe ever!
Just one of my very popular Thai-inspired recipes including Thai Chicken Curry, Thai Chicken Salad, and Thai Meatballs!
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Thai Broiled Salmon Recipe
This Thai broiled salmon recipe is the best way to get a perfect caramelization on your salmon. The sugar from the maple syrup in the homemade sweet chili sauce caramelizes to form a mouthwatering texture. It’s a perfect balance of sweet and subtle heat, which is great for kids. And anyone who is picky with their spices.
It’s one of those sauces that makes you keep eating when you’re full just to keep tasting the sauce. It’s the BEST! That and my teriyaki salmon – which my kids can’t get enough of!
We all need a ‘pop in the oven’ recipe for busy weeknights. With very little time and effort, you’ll be enjoying a healthy flavourful dinner in no time. A thick piece of tender juicy salmon is all you need for this quick, delicious, and healthy meal idea. Trust me, you’ll wonder why you hadn’t tried it sooner!
In the summer we take it to the grill for a beautiful cedar plank salmon. It gives it an extra smoky flavor which is unbelievable. I’ve also shared a flavor-packed recipe for skillet honey garlic salmon – all three methods result in amazing flavors your whole family will love. Definitely keep this easy recipe handy all year round.
Ingredients for Thai Broiled Salmon
- Wild salmon fillets: Skin on or off, your choice.
- Thai sweet chili sauce: Homemade Thai sweet chili sauce is super simple to make at home. It’s also a healthier version than store-bought. However, I have to admit that Thai Kitchen has greatly improved its sweet chili sauce ingredients since I first published this recipe in 2014. So, if you don’t have the extra 15 minutes to make it from scratch, buy it!
- Seasonings and garnishes: Salt, green onions, cooking spray (I use Misto).
How to Make Sweet Chili Sauce
- Combine: To make Thai sweet chili sauce, just combine maple syrup, water, white or rice vinegar, cornstarch, garlic clove, salt, and red chili pepper flakes.
- Cook: Bring to a boil, reduce heat to low, and simmer for 7-10 minutes or until thickened.
- Store: You can refrigerate the sauce for weeks and use it with chicken and for dipping anything and everything.
How to Broil Salmon
I much prefer broiling over baking salmon (unless it is baked in foil) because it is a delicate meat. Wild salmon is less fatty (and healthier) than farmed, so it can easily be overcooked.
To broil it, I like to use slices of salmon vs. the whole fillet for maximum flavour penetration. Then a blast of heat on the outside is enough. You want the fish to retain its natural juices and moisture.
- Marinate: In a large baking dish, add salmon in a single layer. Sprinkle each fillet with a pinch of salt. Top with 1 tbsp of Thai sweet chili sauce. Using your fingers or a brush, rub the sauce to coat evenly on top. You want the flavors to permeate the flesh for ultimate flavor. Cover and let marinate in the fridge for at least 2 hours or overnight is best (up to 24 hours). This is a great make-ahead dish, you can just pop in the oven the next day!
- Set broiler: Turn oven’s broiler on High and position top oven rack 5″ – 6″ below the heat source. Line a large baking sheet with foil or silicone mat. Spray with cooking spray and place salmon fillets skin side down (if any). Coat with any remaining marinade from the dish.
- Broil to caramelize: Once in the oven, broil for 8 minutes, rotating baking sheet once. You’ll notice I didn’t say flip the pieces. You are just rotating the sheet for even cooking. 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. Doesn’t it look gorgeous?!
What Is the Best Temperature to Broil Salmon?
As we know, ovens vary. Some ovens have different temperature options for the broiler and some don’t.
You can broil using the default temperature of your oven’s broil setting. Most are set at 500-550 degrees F. If your broiler is set at 450 degrees F maximum, this recipe will work just as well. You might just have to broil a little longer. So, keep an eye out!
How Do You Know When Salmon Is Done?
The best way to check is with a fork. If salmon flakes easily when poked and its flesh is opaque, it is ready to eat. I would check as soon as cooking time has elapsed as per the recipe and a nice caramelized crust has formed on top. You’ll know whether or not to keep it in a bit longer. Stick around and keep an eye on it though, you don’t want the opposite problem. Watch for burning!
Tips for Buying Salmon
- Read labels: Today manufacturers are very marketing savvy. Also known as Healthwashing, they have departments working 24/7 on how to sell you their farmed salmon.
- Don’t buy farmed salmon: This fish is farmed in closed-off areas, artificially colored, fed antibiotics, and exposed to pesticides. It is also high in Omega 6s and is devastating for marine wildlife.
- Don’t buy Atlantic salmon: Atlantic salmon is the same farmed salmon, just a different name. Surprised? I was too. Again, health washing. It’s everywhere.
- Don’t buy organic salmon: Organic salmon is the same as farmed, just fed organic feed. It’s not much better and so expensive!
- Buy these species: Wild salmon like sockeye, coho, spring, or even pink salmon. It’s expensive, I know. However, pink salmon is cheap – I made Thai pink salmon, which was good!
- Fillet yourself: You will pay half the amount of money if you buy whole fish and fillet it yourself. It’s worth the extra 10 minutes.
- Buy trout: It’s often cheaper but be careful not to buy farmed trout – saw such a thing at Costco, it’s huge and expensive.
I do appreciate that understanding what fish to buy, where to buy it, and who to buy it from has become a full-time job. These days, I also know how important it is to fuel our bodies with the best possible nutrients. This can be difficult to do that on a budget, especially when you have been taught that lower-quality ingredients are cheaper. It’s not always the case and it can be done, I promise. Enjoy this broiled salmon and know where your food comes from. Even if just once in a while!
More Tips and FAQs
- Can I eat the skin? Whether you eat the skin is a personal preference. The skin does have massive amounts of nutrients in it. It also helps keep the moisture in the salmon itself throughout the cooking process. If you don’t like skin or the “fishy” taste, remove it after cooking.
- Avoid parchment paper: You might be tempted to use parchment paper. There are different types that are suitable for varying degrees. Normally, it’s only good for up to to 450 degrees F. better safe than sorry, so just avoid it. Use a silicone baking mat or foil instead. I have been broiling Thai salmon on a sheet lined with parchment paper for years without issue. Some readers have mentioned theirs almost burning, so for safety’s sake try to avoid it.
- If parchment paper is all you have: Make sure to cut it to the exact size of the bottom of the sheet. Don’t allow any part of it to hang over the sides. You could also try lowering the rack, and maybe even lowering the temperature.
- Allow the sauce to cool: Before brushing the sauce onto the salmon pieces, allow it to come to room temperature first. This is also the temperature you want it at if you’re using it as a dip.
- Can I marinate salmon overnight? Yes! In fact, a full 24 hours will give you awesome flavour! Because there is no citrus in the sauce we don’t need to worry about it starting to cook the fish.
- Can I grill it? You can and you should! You can cook fillets directly on the grill by following this grilled salmon recipe or on a cedar plank.
- Adjust the heat: When making this sauce homemade it’s much easier to adjust the spice. Add as little or as much of the red pepper flakes as to your liking. More flakes equal more heat!
- A sprinkle of lime: For a burst of flavour, sprinkle a bit of lime juice on your salmon just before serving. Next level awesome!
Serving and Reheating
Serving: Serve sweet chili salmon on a bed of quinoa, brown rice, mashed potatoes, cauliflower mashed potato or cauliflower fried rice. This will give you a completely satisfying meal.
For a lighter option, especially during the warmer months, serve with a side of arugula salad, spinach salad, a simple lettuce salad with tomato and cucumber, or garden salad.
Reheating: To be honest, cold salmon is actually pretty good! If you do want to reheat it, try not to overdo it. It will quickly dry out. Try the microwave for a minute.
More Salmon Recipes
- Salmon burgers
- Salmon stir fry
- Smoked salmon salad
- Cilantro Tomato Salmon Soup
- One pan salmon and veggies
- Sheet pan lemon pepper salmon
- Air fryer salmon
You might also this list of 15 healthy salmon recipes!
Thai Broiled Salmon {THE BEST Salmon Recipe}
Ingredients
- 6 x 6 oz wild salmon fillets skin on/off
- Pinch of salt
- 1/2 cup + 2 tbsp Thai sweet chili sauce divided
- 2 - 3 tbsp green onions finely chopped
- Cooking spray I use Misto
Instructions
- Make Thai sweet chili sauce.
- In a large baking dish, add salmon in a single layer. Each fillet: sprinkle with a pinch of salt and top with 1 tbsp of 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).
- 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 (if any). Coat with remaining marinade from the dish (if any).
- 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) and brown rice or quinoa + any salad.
Store: Refrigerate in an airtight container for up to 3 days.
Reheating: To be honest, cold salmon is actually pretty good! If you do want to reheat it, try not to overdo it. It will quickly dry out. Try the microwave for a minute.
Video
Notes
- Can I eat the skin? Whether you eat the skin is a personal preference. The skin does have massive amounts of nutrients in it. It also helps keep the moisture in the salmon itself throughout the cooking process. If you don’t like skin or the "fishy" taste, remove it after cooking.
- Avoid parchment paper: You might be tempted to use parchment paper. There are different types that are suitable for varying degrees. Normally, it's only good for up to to 450 degrees F. better safe than sorry, so just avoid it. Use a silicone baking mat or foil instead. I have been broiling Thai salmon on a sheet lined with parchment paper for years without issue. Some readers have mentioned theirs almost burning, so for safety's sake try to avoid it.
- If parchment paper is all you have: Make sure to cut it to the exact size of the bottom of the sheet. Don't allow any part of it to hang over the sides. You could also try lowering the rack, and maybe even lowering the temperature.
- Allow the sauce to cool: Before brushing the sauce onto the salmon pieces, allow it to come to room temperature first. This is also the temperature you want it at if you're using it as a dip.
- Can I marinate salmon overnight? Yes! In fact, a full 24 hours will give you awesome flavour! Because there is no citrus in the sauce we don't need to worry about it starting to cook the fish.
- Can I grill it? You can and you should! You can cook fillets directly on the grill by following this grilled salmon recipe or on a cedar plank.
- Adjust the heat: When making this sauce homemade it's much easier to adjust the spice. Add as little or as much of the red pepper flakes as to your liking. More flakes equal more heat!
- A sprinkle of lime: For a burst of flavour, sprinkle a bit of lime juice on your salmon just before serving. Next level awesome!
Nutrition
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