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Thai Sweet Chili Glazed Salmon

5 from 1 vote
Chef's around the world know that a sweet glaze works best for salmon. For this salmon recipe, we’re marinating it in a glaze that’s the perfect trio of sweet, tangy, and gently spicy. Thai sweet chili sauce with a hint of fresh ginger and garlic adds that warm, aromatic depth, and the orange marmalade gives the glaze a beautiful, glossy finish and a subtle, sunny sweetness.
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Prep Time 5 minutes
Cook Time 12 minutes
Marinating Time 30 minutes
Total Time 47 minutes
Servings: 2
Course: dinner, Entree, Seafood
Cuisine: Far East
Calories: 5000
Ingredients Method Notes

Ingredients
  

  • 2 6 oz. skinless salmon fillets about 1 to 1.5 inches thick
  • 1/3 cup Thai Sweet Chili Sauce 5 tbs + 1 tsp
  • 1 Tbsp. soy sauce
  • 2 cloves garlic minced
  • 1 tsp. fresh ginger minced
  • 1 Tbsp. orange marmalade optional for a brighter sweeter finish
  • 1 thinly sliced green onion optional for garnish
  • 1 tsp. sesame seeds toasted, optional for garnish

Method
 

  1. In a small bowl, whisk together the sweet chili sauce, soy sauce, garlic, ginger, and marmalade (if using).
  2. Pat salmon completely dry with paper towels and place in a shallow dish, bottom side up. Brush with glaze. Flip the salmon over and brush the tops and sides with a generous amount of the glaze, using half the glaze now and reserving half for later. Marinate the salmon at room temperature for 30 minutes, turning twice to keep all sides well glazed.
  3. Preheat oven to 400°F (200°C). This high heat is key for a good glaze without overcooking. Line baking sheet with parchment paper, silicone mat, or foil sprayed with nonstick cooking spray.
  4. Place the fillets on the prepared baking sheet, bottom side down. Pour or brush the marinade from the shallow dish on the tops and sides of the salmon. Bake for 4 minutes. Remove from the oven and quickly brush the tops with all the reserved glaze. Bake for 3-6 minutes more, depending on thickness.
  5. Turn the oven up to broil and broil for 1-2 minutes or until the edges are slightly charred, watching closely. Remove the salmon from the oven and let it rest for 2-3 minutes on the baking sheet, allowing the juices to redistribute, ensuring a moist fish.
  6. Garnish with green onions and toasted sesame seeds and serve immediately over jasmine rice encircled with steamed broccoli or snap peas.

Notes

Toast Sesame Seeds while the oven is heating. Heat a dry skillet over medium heat and toast the seeds for 3-5 minutes, stirring frequently, until golden and fragrant. Remove from the pan immediately to prevent overcooking.
The double-glazing in this recipe ensures a sticky, flavorful coating.
The exact time your salmon fillets will be in the oven depends on their thickness and your oven. Shoot for 8 total minutes (4 and 3 baking, 1 broiling) if the salmon is closer to 1 inch, and up to 12 total minutes (4 and 6 baking, 2 broiling) if it is 1.5 inches or thicker.
Start checking for doneness at 8 total minutes. The salmon is done when it flakes slightly at the edges but still feels soft and slightly firm (not hard) when pressed in the center.
Broiling for the last minute or two gives the fillets an extra caramelized and slightly charred finish.
For a perfect mid-rare salmon fillet (chef’s choice), look for an internal temperature of 125°F (52°C). The salmon will be cooked on the outside and opaque with a slightly deeper pink and tender in the center.