This easy sweet chili glazed salmon is marinated and then broiled until tender and flaky, and is served with a sweet and spicy chili sauce.
Do you love salmon?
And guys, I’m always looking for new salmon ideas!
Earlier this summer, I made some sweet chili glazed sablefish, and as soon as I took a bite, I knew the sauce would work perfectly with salmon.
This sweet chili glazed salmon is easy to prepare, and is marinated in a sauce made with ingredients you (probably) already have on hand.
What Kind of Salmon Should I Use?
There are lots of different types of salmon. Six to be precise.
This recipe works perfectly with any type of salmon fillet.
However, if you’re able to find it, I think this sauce is kind of magical with King salmon.
The extra fatty fish mellows the spicy sauce, and broiling the fish brings out some sweet notes in it. The fish in the photos is King salmon.
Looking for King salmon? I got mine in my Sitka Salmon Shares box.
What is Sambal Oelek?
My guess is that you (probably) already have every other ingredient for the marinade in your pantry.
Either ingredient will work perfectly, but red pepper flakes are much hotter than sweet chili paste, so you’ll (probably) want to use a smaller amount. Check the recipe card for heat level suggestions.
How to Make Sweet Chili Glazed Salmon
Start by whisking together the marinade.
Add the marinade and your salmon to a dish and set it aside for at least 30 minutes.
When you’re ready to cook the salmon, use your finger to brush the marinade off the fish. Don’t discard the marinade!
Place the salmon fillet skin-side down in an oiled, oven-safe pan (or baking sheet). I used a Lodge 12″ carbon steel skillet.
Slide the salmon under a preheated oven broiler.
While the salmon cooks, pour the marinade into a small saucepan. Bring it to a simmer, and cook for a few minutes until the sauce thickens.
Set the sauce aside, and watch the salmon carefully.
The salmon is done cooking as soon as the fillets are opaque.
Because there’s sugar in the marinade, your salmon may develop blackened edges as the sugar burns slightly.
I think the blackened spots are delicious, but if you want less blackening on the salmon, leave the sugar out of the marinade until you’re thickening it on the stove-top.
Pull the salmon out of the oven, and brush the thickened glaze over the salmon.
Isn’t it pretty with the glaze?
Serve this sweet chili glazed salmon right away while it’s still hot, and drizzle the extra sauce over your side dishes.
Sweet Chili Glazed Salmon
- ¼ cup rice vinegar
- ¼ cup soy sauce or tamari Use gluten-free certified if needed
- 1 tablespoon sugar (white or brown)
- 1 tablespoon sambal oelek (red chili paste) Or substitute red chili flakes (much hotter, use 2 tsp) or Gochugaru pepper flakes
- 1 teaspoon garlic powder
- ½ teaspoon cayenne (optional)
- 1 tablespoon olive oil
- 8 ounces salmon (~2 fillets)
- Whisk or blend together vinegar, soy sauce, sugar, garlic powder, sambal oelek, and cayenne (if using).Marinate salmon flesh-side down in sauce for at least 30 minutes, or overnight. (Refrigerate while marinating.)
- Move an oven rack to about 4" away from the broiler. Preheat broiler to high.Brush oil in an oven-safe pan or casserole dish. (Make sure the pan or dish is long enough.)Use your fingers to brush the marinade off of the salmon and move it to the prepared pan. Reserve marinade.Slide the pan into the oven.Cook salmon for 6-8 minutes per 1" thickness, or until the fish is opaque and easily flakes apart with a fork.Do not flip the fish halfway through cooking.
- While the salmon cooks, pour the marinade into a small pot.Heat over medium heat until it comes to a boil, and then simmer for 2-3 minutes, lowering heat if necessary. Remove from heat and cover the pan to keep the sauce warm.
- When the salmon is done cooking, remove it from the oven and brush the sweet chili sauce over the fish. Divide the remaining sauce and serve it on the side or drizzled over side dishes (like rice or vegetables.)Serve the fish immediately.