This sweet chili salmon is a protein packed, sweet and spicy flavor bomb. The broiled salmon keeps the fish delicate and tender while creating a lovely caramelized crust on the outside. Overall, this dish is an amazing way to serve salmon, especially when it is accompanied by rice and veggies.
I haven’t really experimented with salmon as many times as I have with other proteins, just because I’ve found that this style of cooking is perfect. The marinade locks in those amazing flavors into the salmon and the broiling is by far one of the best methods of getting that glazed on the fish, all while keeping the dish itself remarkably simple. I personally enjoy salmon as a solid source of protein whenever I come back from a practice or am just trying to get some more protein into my diet because it is flavorful and pretty easy to make.
Ingredients
- 1/2 lb salmon, cut into fillets (skin on or off)
- 7 tbs sweet chili sauce
- 3 1/2 tbs soy sauce
- 1 tbs siracha
- 1 tbs ginger garlic paste (or 1/2 tablespoon of each, minced or in a paste form)
Directions
1Mix all the ingredients other than the salmon in a bowl, and whisk together until fully incorporated into each other. Then, add the salmon into a plastic bag and pour the marinade over.
2Make sure the marinade has covered all the salmon, squeeze out as much air as possible, and then refrigerate for 2 hours.
3Once done marinating, take the salmon out and place it into a foil lined baking sheet (if using skin on salmon put it skin side down). Then, broil the pieces for around 10 minutes, or until the surface is well broiled and the fish is cooked through.
4While the salmon is broiling, make a quick glaze by putting the marinating liquid into a nonstick pan and just letting it reduce until thick. Finally, remove the salmon and brush the top with a bit of the glaze. All that’s left to do is enjoy!
