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.

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.

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 share box.

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 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.

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.

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.

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