You can be sure that if a recipe includes Thai Sweet Chili in the title, I'm going to take a look. I LOVE Thai Sweet Chili Sauce. I use it as a dipping sauce for eggrolls and crab rangoons and potstickers, in marinades for chicken and more chicken, in banh mi tacos, and now for this delicious salmon. The sauce, combined with ginger and soy, creates a wonderful treatment for salmon.
To get the ultimate flavor from this fish, you do need to let it marinate for an hour or so. But after that, it's a snap. It sits under the broiler for a few minutes and then voila, it's done, and dinner is ready. You can make a quick salad or steam some veggies, but if you're making rice or something like that, you'll need to start that ahead of time. This is just that fast!
Now that the weather is warming up, it's a great time to add quick and healthy (and satisfying!) lighter meals to the rotation. This Thai Sweet Chili Salmon fits the bill perfectly. I hope you enjoy it as much as we do.
- 1-1/2 pounds (or four 6-ounce pieces) salmon, skin on or off
- 6 tablespoons Thai Sweet Chili Sauce
- 3 Tbsp. soy sauce
- 1 Tbsp. peeled and finely grated fresh ginger
- 2 green onions, green parts only, finely sliced, optional
- Combine the sweet chili sauce, soy sauce and ginger in a liquid measuring cup. Place salmon fillets, skin side up, in a shallow dish and pour all but 1/4 cup of the marinade over the fish. Turn it over to coat it all with the marinade, but leave it in the sauce flesh side down. Let the fish marinate for 1 hour in 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.
- Broil the salmon for 6-10 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 green onions if you like. Serves 4.
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