This may not be the prettiest of food pictures but I had to post it simply because it does show what dinner looked like last night - a beautiful piece of salmon with a rich mahogany-colored glaze. The salmon was perfectly cooked and the glaze was a wonderful complement. The soy sauce (I used low-sodium) cut the sweetness of the chili sauce and the fresh grated ginger added some zing. Easy, quick and delicious - it doesn't get much better than that. I served this with brown rice and sautéed zucchini and tomatoes. Thanks again to that Once Upon a Chef.
Broiled Salmon with Thai Sweet Chili Glaze
1½ pounds (or 4 6-ounce pieces) salmon, skin on or off
6 tablespoons Thai Sweet Chili Sauce (best quality, such as Mae Ploy or Thai Kitchen)
3 tablespoons soy sauce (I used low sodium)
1 tablespoon peeled and finely grated fresh ginger*
2 scallions, green parts only, finely sliced
- Set the oven rack 5-6 inches 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 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 6-10 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.
* I find the easiest way to get fresh ginger finely grated is to peel it, dice it, and then process it in my mini food processor.