Try this Thai Salmon recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 155.032 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a large baking dish, lay down salmon fillets in a row.
- Each fillet - sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce.
- Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides.
- Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
- Turn on oven's broiler on High and position top oven rack 5" - 6" below the heat source.
- Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down (if any).
- Coat with remaining marinade from the dish (if any).
- Broil for 8 minutes, rotating baking sheet once.
- Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce.
- Return to the oven and broil for another 5 minutes or until salmon has caramelized.
- Serve hot garnished with green onions, extra sauce (if desired) with brown rice or quinoa on a side.
Sweet chili sauce delivers both the distinct flavor profile and the necessary sugar content for surface browning, yet store-bought brands vary wildly in their heat and viscosity. Check the ingredient label for red chili paste content before pouring, because thicker styles require thinning with a splash of water to prevent scorching under intense infrared heat. Sockeye salmon provides a lean, firm flesh that holds up well to prolonged marinating, but coho or Atlantic varieties work with adjusted timing. Fat content differs substantially across salmon species, meaning farmed fish will render more oil onto the parchment paper than wild-caught alternatives during the cooking phase.
Submerging fish proteins in sugary liquids for hours alters the exterior texture through partial curing, concentrating the savory notes while firming the muscle fibers. Extending the refrigeration window beyond twenty-four hours causes the salt to draw out excessive moisture, resulting in a mealy mouthfeel once cooked. Rinse the fillets lightly and pat them completely dry with paper towels if the marinade appears watery after the rest period, ensuring the secondary coating adheres properly before hitting the heat source.
Positioning the oven rack five to six inches from the element creates the ideal thermal zone for caramelizing the sugar without incinerating the delicate flesh underneath. Rotating the baking sheet halfway through the initial eight-minute broil compensates for uneven hotspots inside residential ovens. Watch for the edges of the fish to turn opaque and the sauce to bubble vigorously into amber pools before applying the final glaze.
Overcooking remains the single greatest hazard when applying high broiler heat to thick fish portions. Pull the pan immediately when an internal temperature reaches 125 degrees Fahrenheit to avoid dry, chalky protein strands. Residual heat finishes the cooking process while resting on the counter for three minutes before plating.
