Thai Salmon with easy homemade Thai 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!
Table of Contents
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.
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 the sauce on my baked teriyaki salmon, which my kids can’t get enough of!
We all need a ‘pop in the oven’ recipe for busy weeknights. This sweet chili salmon is that dinner! Only quicker is my favorite 15 minute shrimp tacos recipe.
In the summer, we make cedar plank salmon on the grill using this recipe. It gives it an extra smoky flavor which is unbelievable as healthy grill recipes go.
I’ve also shared flavor packed honey garlic glazed salmon and air fryer salmon. All these salmon recipes result in amazing flavors your whole family will love.
Need more dinner time inspiration? Browse 65 easy healthy dinner ideas!
Ingredients You Will Need
- Salmon fillets: Skin on or off, your choice. I buy wild salmon like sockeye, coho, spring, or even pink salmon. It’s more expensive, but I like to avoid farmed or Atlantic salmon.
- Thai sweet chili sauce: This 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 sweet chili sauce ingredients have improved greatly 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 Cook Thai Salmon
I much prefer broiling this Thai salmon over baking it because it is a delicate meat. Unless it is baked salmon in foil. 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.
- Prep: In a large baking dish, add salmon in a single layer. Sprinkle each fillet with a pinch of salt and top with 1 tbsp of sweet chili sauce. Then using your fingers or a brush, rub to coat evenly on top.
- Marinate: Cover and let your fish marinate in the fridge for at least 2 hours or overnight is best. 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. Remove from the oven and brush top of each salmon fillet with 2 tsp of sauce. Return to oven and broil for 5 minutes or until salmon has caramelized. Doesn’t it look gorgeous?!
Recipe Tip
If using parchment paper be 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 as that will be prone to burning. Also be sure you don’t use wax paper. There is always a big question Is wax paper the same as parchment paper? and this post explains the difference very well.
How to Make Thai Sweet Chili Sauce
- Combine: Combine maple syrup, water, white or rice vinegar, cornstarch, garlic clove, salt, and red chili pepper flakes in a sauce pot on the stove.
- 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 recipes and for dipping anything and everything. One of our favorites is this crock pot chicken thighs recipe!
What Is the Best Temperature to Broil At?
As we know, ovens vary. Some ovens have different temperature options for the broiler and some do not. You can broil using the default temperature of your brand of oven broil setting.
Most are set at 500-550 degrees F. If your broiler is set at 450 degrees F maximum, this Thai salmon 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 Thai 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. Watch for burning!
FAQs
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.
There are different types that are suitable for varying degrees. Normally, it’s only good for up to 450 degrees F.
If you are worried, better safe than sorry, so just avoid it. Use a silicone baking mat or foil instead. I have been broiling sweet chili salmon on a sheet lined with parchment paper for years without an issue.
Yes! In fact, a full 24 hours will give you awesome flavor! Because there is no citrus in the sauce we don’t need to worry about it starting to cook the fish.
You can and you should! You can cook fillets directly on the grill by following this grilled salmon recipe or follow cedar plank salmon instructions.
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!
How to Serve
Serve Thai salmon with Instant Pot mashed potatoes or here is how to make cauliflower mashed potatoes recipe 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 spinach salad, creamy healthy broccoli salad, or a garden salad.
For a burst of flavour, sprinkle a bit of lime juice on your sweet chili salmon just before serving. Next level awesome!
How to Store Leftovers
Refrigerate salmon in an airtight container up to 3 days. Leftover sauce will stay great stored separately in the refrigerator for a few weeks!
Reheating Sweet Chili Salmon
To be honest, cold Thai salmon is actually pretty good! Especially on top of a salad. If you do want to reheat it, try not to overdo it. It will quickly dry out. Try the microwave for a minute.
More Thai Inspired Recipes
- Thai crockpot chicken thighs
- Thai chicken butternut squash soup
- Instant Pot Thai chicken soup
- Thai cauliflower rice
More Salmon Recipes to Try
- Healthy salmon burgers
- Salmon sushi bake
- Salmon stir fry
- Smoked salmon salad
- Cilantro tomato salmon soup
- One pan salmon and veggies
- Sheet pan lemon pepper salmon
You may also love to browse all my healthy grill recipes!
Broiled Thai Sweet Chili Salmon
Equipment
Ingredients
- 6 x 6 oz wild salmon fillets skin on or 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 or use store-bought (I like Thai Kitchen brand).
- 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.
Video
Notes
- Store: Refrigerate in an airtight container for up to 3 days. Reheat in microwave.
- Can I eat the skin? 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: If worried about burning, use a silicone baking mat or foil instead.
- Allow the sauce to cool: Before brushing the sauce onto the salmon pieces, allow it to come to room temperature first.
- Can I marinate salmon overnight? Yes! In fact, a full 24 hours will give you awesome flavour!
- Can I grill it? You can cook fillets directly on the grill by following this grilled salmon recipe or cedar plank salmon.
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.