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    Home » Seafood

    Sweet Chili Glazed Salmon

    Published: Aug 30, 2020 · Modified: Jan 24, 2021 · Leave a Comment

    Jump to Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    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.

    Sweet Chili Glazed Salmon on Plates

    Do you love salmon?

    We do!

    Lately, we've been eating lots of salmon almondine, baked mustard salmon, teriyaki salmon and air-fryer salmon, recipes that I love because they're just so incredibly easy.

    We also love salmon Caesar salad, salmon Wellington, and baked pesto 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.

    Got King salmon? Try making these recipes too: seared salmon with cherry almond sauce, grilled King salmon with plum sauce, and poached salmon with blueberry sauce.

    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.

    You can use inexpensive, lean cuts of salmon (like keta salmon or pink salmon). The flavors here also compliment Sockeye salmon or Coho salmon.

    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?

    Sambal oelek is an Asian sweet chili paste. Where I live, the easiest one to find is Huy Fong Sambal Oelek.

    My guess is that you (probably) already have every other ingredient for the marinade in your pantry.

    If you don't have sambal oelek, and want to use ingredients you have on hand, you can swap the chili paste for red pepper flakes. I usually buy Simply Organic's crushed red pepper flakes.

    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.

    You'll need rice vinegar, soy sauce or tamari, sugar, garlic powder, and the sambal oelek (or red pepper flakes). If you want to make it hotter, add some cayenne.

    Add the marinade and your salmon to a dish and set it aside for at least 30 minutes.

    Marinate the Salmon
    Marinate the Salmon

    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.

    I recommend using a high-smoke point oil (like avocado oil), because you'll be broiling the salmon (and the broiler is extra-hot). I like Primal Kitchen's avocado oil.

    Place Salmon in an Oiled Oven-Safe Pan
    Place Salmon in an Oiled Oven-Safe Pan

    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.

    Simmer the Sweet Chili Sauce
    Simmer the Sweet Chili Sauce

    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.

    Broil Salmon Until Tender
    Broil Salmon Until Tender

    Pull the salmon out of the oven, and brush the thickened glaze over the salmon.

    Isn't it pretty with the glaze?

    Brush Sweet Chili Glaze on the Salmon
    Brush Sweet Chili Glaze on the Salmon

    Serve this sweet chili glazed salmon right away while it's still hot, and drizzle the extra sauce over your side dishes.

    I like to serve this salmon along with this Instant Pot jasmine rice, mushroom salad, and a mug of homemade ginger tea.

    Sweet Chili Glazed Salmon on Plates
    Sweet Chili Glazed Salmon on Plates
    Print Recipe Save Recipe Saved!
    5 from 3 votes

    Sweet Chili Glazed Salmon

    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.
    Author: Sarah Trenalone
    Prep Time30 minutes mins
    Cook Time10 minutes mins
    Total Time40 minutes mins
    Course: Main Course
    Cuisine: Thai
    Diet: Gluten Free
    Servings: 2 people
    Calories: 284kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    • 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)

    Instructions

    • 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.)
      Marinate the Salmon
    • 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.

    Notes

    Spice Level: As written, this recipe is slightly spicy.  (It's somewhere between mild and medium.)  If you prefer more spice, swap the sambal oelek (red chili paste) for an equal amount of red chili flakes (medium heat), or use both sambal oelek and red chili flakes (hot).

    Nutrition

    Calories: 284kcal (14%) | Carbohydrates: 11g (4%) | Protein: 26g (52%) | Fat: 14g (22%) | Saturated Fat: 2g (13%) | Cholesterol: 62mg (21%) | Sodium: 1673mg (73%) | Potassium: 665mg (19%) | Fiber: 1g (4%) | Sugar: 7g (8%) | Vitamin A: 233IU (5%) | Vitamin C: 1mg (1%) | Calcium: 19mg (2%) | Iron: 2mg (11%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

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