Salmon with Sweet Chili Glaze

I don’t have much of a story to go with this recipe.  I can tell you that I “forgot” that the fish needs to marinate for 30 minutes before going into the oven.  I can also tell you that I was quite unhappy when I “remembered” this fact having come home hungry, late, and sweaty from a trip to the gym.  I guess the last thing I should tell you is that The Mistah and I kept giving each other big thumbs up signs when we finally sat down with Salmon with Sweet Chili Glaze.  We were too busy stuffing it in our mouths to use our words.

Salmon with Sweet Chili Glaze

Adapted from Bon Appetit

BAH Note: I can’t claim this trick as my own but I want to share it with you.  The person who sent me this recipe said her secret to broiling the salmon was to cook the salmon on the center oven rack for 6 minutes and then move it up to the top rack for two minutes more.  Obviously, you’ll want to position your racks before you turn the broiler on.  But I used her method and had great results despite my unnatural fear of the broiler.   According to the original recipe, you’ll have enough sauce for six salmon fillets.  I put half of the sauce in the fridge to use at another time.

  • 1/4 cup Asian or Thai sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon grated ginger
  • 2 salmon fillets, with or without skin

Line a sheet pan with aluminum foil and coat lightly with nonstick cooking spray.

Whisk together the chili sauce, soy sauce, and ginger in a small bowl.

Place salmon fillets on sheet pan (skin side down if applicable) and spoon chili sauce mixture over the top of the fish.  Let stand at room temperature for 30 minutes.

Set the oven to broil.  Using a spoon or pastry brush, baste the salmon with any marinade that has spread onto the sheet pan.  Broil for 6 to 10 minutes or until browned in spots and nearly opaque in the center.

{printable recipe}

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10 Responses to Salmon with Sweet Chili Glaze

  1. Tracy says:

    That made me smile. Sometimes all you need is a full mouth and a thumbs up.

    • Wendi says:

      Tracy, this was one of my minimalist posts. But I think I properly conveyed the deliciousness of Salmon with Sweet Chili Glaze. In fact, I think I will make this tomorrow night.

  2. thumbs up is a winner in my book!

    Are you back from your mental break? How was IFBC?

    • Wendi says:

      Beth, life needs more thumbs up action. Mental vacation and real vacation are sadly over. I enjoyed the break in my routine.

      IFBC? I’m conflicted about the experience. It wasn’t as supercharged as I had hoped but I am definitely glad that I went and checked it out. If nothing else, I learned that bigger blogger events really aren’t for me. And that’s ok.

      I think my next food journey must involve Southern Foodways.

  3. Great salmon recipe. I am always in need for new ones. We LOVE a good dinner with wild caught salmon. Thanks for sharing.

  4. Jenna says:

    I am a salmon FIEND–I adore it, though I don’t actually often buy it because it’s super expensive here in Chicago (Delaware boasted much better prices). Anyway, this sounds completely amazing.

    • Wendi says:

      Jenna, is Trader Joe’s an option for you? Or even Costco? I know I “should” buy fresh from the store but usually default to the IQF from the big box store.

  5. Ingrid says:

    Love your blog! Great ideas for everyone!

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