Sweet Chili Glazed Salmon

5 from 3 votes

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.

Prep Time30

Cook Time10

Total Time40

Course: Main Course

Cuisine: Thai

Diet: Gluten Free

Servings: people

Calories: 284kcal

Author: Sarah Trenalone

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.)
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