Broiled Salmon with Thai Sweet Chili Glaze

Name: Broiled Salmon with Thai Sweet Chili Glaze
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1½ lbs (or four 6-oz pieces) salmon, skin on or off; 6 tbsp Thai sweet chili sauce ((best quality, such as Mae Ploy or Thai Kitchen)); 3 tbsp soy sauce; 1 tbsp finely grated fresh ginger, (from a 1-in (2.5-cm) knob ); 2 scallions, (green parts only, thinly sliced)

Marinated in sweet chili sauce, soy sauce and ginger, this broiled salmon makes a super-easy weeknight dinner.

⏱ 30 min 📊 Medium 🍽 4 servings 👁 11

Broiled Salmon with Thai Sweet Chili Glaze

Ingredients

4 servings

1½ lbs (or four 6-oz pieces) salmon, skin on or off
6 tbsp Thai sweet chili sauce ((best quality, such as Mae Ploy or Thai Kitchen))
3 tbsp soy sauce
1 tbsp finely grated fresh ginger, (from a 1-in (2.5-cm) knob )
2 scallions, (green parts only, thinly sliced)

Instructions

Set the oven rack 5 to 6 inches (12 to 15 cm) from the top and preheat the broiler.
Make the marinade by combining the sweet chili sauce, soy sauce, and ginger in a shallow baking dish. Spoon ¼ (60 ml) cup of the marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in the refrigerator.
Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer the salmon fillets to the prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy—you don't want it to pool too much on the baking sheet because it will burn in the oven. Broil the salmon for 6 to 10 minutes, or until browned in spots and almost opaque in the center. Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with scallions and serve.

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