Thai Salmon

5 from 3 reviews

Thai Salmon Recipe with easy healthy sweet chili sauce oven baked in winter or grilled on cedar plank in summer. Read rave reader reviews yourself.

  • Author: Olena of
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 28 minutes
  • Yield: 6 servings 1x



  1. Make Thai sweet chili sauce.
  2. 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).
  3. 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).
  4. 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.
  5. 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.


About parchment paper.

I have been broiling Thai salmon on a sheet lined with parchment paper for years. It is exactly same paper you see in the photos, I do not swap it. Mine never caught on fire. However, some readers have reported that theirs almost did. Not sure whether it’s a type of parchment paper or stove, or maybe temperature of the broiler, or maybe even distance from the broiler to the shelf. I don’t know. So for safety reasons, use silicone baking mat or foil. 🙂

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