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
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
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.
So so good. Making this today for the second time. The marinade is top notch.
Yay! So happy you like it Nicole!
Made this tonight along with the Thai Zucchini salad and black bean brownies for desert. All recipes hit it out of the park. This was so good.
So great to hear this Ruth!
Yummy recipe!!! Thanks for sharing. On another note, there are two kind or parchment, regular for baking that should only go into an oven 375 degrees or less and parchment with silicone that can go up to 450 degrees, thats why some peoples are burning.
Thanks for sharing that info Julie!
My family enjoyed this recipe. Thanks for sharing!
You are welcome Sherri!
Delicious salmon recipe. For convenience I used a bottled sweet chili sauce that I generally use for dipping coconut shrimp. I know that’s cheating the recipe but I used what I had on hand.
I also added a handful of roughly chopped cilantro to the marinate and the finish. I think it was a great addition especially if using the bottled chili sauce.
My parchment paper did burn, not to the point of flames, but enough to linger in my open kitchen plan for a couple of days afterwards! I’ll use aluminum foil next time.
Thanks for the feedback Caesar.
My husband and I both loved this recipe!
Excited to try the left over marinade on chicken….yum!!
Thanks for sharing! I love hearing that my recipe was enjoyed Jenny!
This recipe looks amazing. I can not wait to try it myself.
Love the flavor profile of this dish. It almost has my husband eating salmon. ( He TRIED it , a milestone event!)
Haha that’s great Jackie!
Hi, would love to try but can’t find anywhere the amounts to make the sauce…you just list ingredients… how much water? Maple syrup? Vinegar? Maybe I’m missing it. Even watched video.
There is a full recipe card below the post, right below video. 🙂
This is our go to recipe for salmon. So easy and delicious.
So happy to hear this Karen!
Making this tonight and so excited. Just finished making the Thai sweet chili sauce. How long do I have to let it cool, if at all, before putting it on the salmon to marinate?
I would let it cool down to at least room temperature!
Great recipe and very unique! I get tired of making lemon and garlic salmon or honey orange glazed salmon. This was a perfect for a last minute meal too! My husband loved it and so did I.
My only issue is that broiling the salmon made my smoke alarms go off! But not the recipes fault just my own. I will absolutely make this again.
Yup, I got tired of those years ago haha. I’m so happy to read this! Thanks for your positive feedback, Kiersa! Some broilers and smoke alarms are very sensitive. I have those in my studio. So I recommend to use silicone baking mats instead of parchment paper and if you can change broiler T to 500F or move rack lower.
We’ve made this salmon several times and it never disappoints. Adults and kids both love this! For kids, I use less red pepper flakes but they always ask for seconds!!
So happy to hear, Crystal!!!
https://pin.it/ffef5rgy4fu22t This person totally stole your picture
Thanks for letting me know. They do it all the time and Pinterest does nothing about it.:(
Can I bake this instead of broil? If tes, at what temp and for how long. Thanks!
I bake salmon in foil, broil, grill or pan sear but I don’t like it baked so I unfortunately can’t help you on this one.
My family loves this!!! It was so easy!!!!
This Thai salmon is one of the best salmon recipes I have ever tried! BRAVO.
Made this last night and everyone loved it….even my son who just tolerates eating seafood told me this was the best salmon I ever made. Thank you for sharing!
Made this But my parchment paper. But my parchment paper burned as well!( it’s a new electric oven and I hate it!) It also splattered everywhere! Can you bake it and if so how long and at what temp?it really was delish
Hi Diana. Oh my, that’s a mess.
OK, I bake my other one pan salmon at 425 for 25 minutes on the bottom rack, then you can broil it.
I would recommend to use silicone baking mats to avoid burning parchment paper.
If you had splatters, sounds like your broiler’s temperature is high. Try to move rack lower and further away from the broiler. Hope this helps!
I’ve been remiss not to comment on this amazing recipe sooner. I first made this dish several months ago and it has become an instant favorite for my family – that aren’t always salmon lovers. We love the Thai chili sauce and how easy and quick it is to get this on the table. I love to make it with Jasmin rice and a veggie stir fry. You nailed it with this recipe. Thank you very much for creating and sharing this yummy dish.
You are very welcome!:)
Great recipe however you didn’t put the over temp on here
I can’t put an oven T in this recipe because cooking method is by broiler which my gas stove offers only in 2 options: Low and High. You would have to trust your eyes and nose on this one, see you did it because it was tasty, so not a big issue.:)
Tried this for dinner and really liked the flavor, however did have the same issue with the parchment paper burning. It didn’t catch on fire, but I feel like it would have had I not removed it when I did. It was smoking like crazy which is what made me open the door (my oven requires you to broil with the door closed). I then read the instructions on the parchment paper box and realized it said don’t use for broiling. I transferred the salmon to just a baking sheet sprayed with Pam and finished cooking. Definitely something to be aware of before you prepare this dish. Love the sauce though.
I might know the solution to your problem. If you cut parchment paper just enough to fit into the sheet without flaps hanging even a bit, it shouldn’t burn – it’s the sides sticking out too much usually burn, not the part that is under food. I never had this issue, honestly. Or your broiler is too close to the rack. I always broil food on parchment paper without any issues. I use unbleached parchment paper (not wax paper) and it says nothing about not using under the broiler. I also broil with oven door a bit open – that is my gas stove requirements. Hope this helps! Also silicone baking mats are a great option too.:)
Omega 6 is NOT unhealthy. It fights inflammation, helps nerve pain in people with fibromyalgia and lowers the risk of heart disease.
You are correct. However, “The typical American diet has an omega-6 to omega-3 ratio of about 15 to one”. This is the problem and farmed salmon falls into this category which I cover in this post maybe not explaining myself well. But I will remove the word “unhealthy” because I understand where you are coming from.
It looks sooooo delicious! Do you have any suggestions for what to serve with it?? Salat, rice etc????
Anything. Quinoa or brown rice. Any salad. Look through my salads under recipes.
Are the chili flakes the same as crushed red pepper flakes? I want to try this on the weekend.
Yes.
Will red pepper do, or does it have to be flakes?
Red pepper flakes come from hot chili peppers so have to be those…They add heat.
Is it best with the skin removed or if not does the salmon come away from the skin easily? Thanks for the great recipes!
Doesn’t matter. Skin comes off easily and tastes very good. You are welcome!
I’m finally making this! Started with the Thai Chili Sauce a day in advance to make it easier. That sauce is AMAZING! Thanks for sharing your wonderful recipes!
You are very welcome, Gray!
Give me a world where pesticides are not needed and all food is self grown and without financial cost.
No world is perfect. Our job is to do our own research and buy best available. That is called informed decision for your own sake.
Do I have to use parchment paper? What about foil? I’m new to cooking so I dont know the difference .
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.
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.
Grills vary. For sure play it by ear and you know your grill best.
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!
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.:)
Can this be grilled?
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.
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.
Hi Sue. Parchment paper will turn brown, maybe even dark brown but it shouldn’t set on fire. Mine doesn’t.
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 🙂
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.
The picture for the recipe looks like farm raised salmon. Wild filets are redder and thinner.
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?!
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.
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.
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.
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!!
I suspected the sauce would make killer wings. You are welcome.:)
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!
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.
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!
You are welcome, Heather. Yep it is worth it. It is definitely a treat.
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.
This salmon recipe looks delicious, can’t wait to try it. You are so on point regarding “atlantic salmon” We dred farm bred.
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!
Oh, Mandi. Haha. I’m glad I redeemed Pinterest in your books.:)
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.
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.
Best recommendation to reduce the sodium?
Add less salt to the Thai sauce?
Is there a specific temperature to set the broiler because my oven doesn’t do “high” it wants a certain temp.
My research shows 500-550.
Help! The link to your thai chili sauce is broken and a search for it on the site also results in a broken link 🙁
It is working now. Migration to new hosting complete.
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.
This looks amazing, and I love Salmon, unfortunately I am allergic. Can this method/recipe be used on a different kind of fish?
Any firm white flash fish would be fine.
This was soo good and easy!!! One of the best salmon dishes I have had! Very impressed!
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…
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!!
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.:)
Every commercial farmer in the world can reach pesticides and therefore would use them.
I wouldn’t eat Pacific Northwest salmon…..too much toxic crap in the water from the nuclear meltdown in Japan!!!!!!
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.
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
Just made it. It’s delicious even though I didn’t marinate it at all.
Just made this for dinner and the whole family loved it, thank you for the recipe
trying it now..
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!
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.
Halibut or any other firm large flaky fish affordable in your area. Not that halibut is very affordable even in PNW LOL.
I love this combo, and I am so glad for your post. Labeling can be so confusing, and buying the right seafood is tricky. Love it 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”.
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.
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.
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!
I love Thai Kitchen sauce.. so I’m absolutely going to try your version! This salmon looks delicious♡ thank you for sharing! Cheers!
Me too. It tastes exactly the same!
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! 🙂
I understand. As soon as someone in the family doesn’t like certain food, it doesn’t get cooked as often.
thank you so much Olena for the “organic” information. ..now that engineered salmon is available I’m very skeptical of it all.
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.
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!
Or baked in a baking dish with high walls – it comes out like boiled.
Atc what temp?
Broil at 500-550 F or High if your broiler does that.