Broiled Salmon with Thai Sweet Chili Glaze
- 1-1 1/2 lbs (or 4 6-oz pieces) salmon, skin on or off
- 6 tbsp Thai Sweet Chili Sauce
- 3 tbsp soy sauce
- 1 tbsp peeled and finely grated fresh ginger
- 1-2 green onions, green parts only, finely sliced
Set oven rack 5-6 inches from top of oven and preheat broiler.
Make marinade by combining sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon 1/4 cup marinade into a small dish and set aside. Add salmon fillets, skin side up, to remaining marinade and marinate for 1 hour in refrigerator.
Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer salmon fillets to prepared baking sheet, skin side down, and drizzle a bit of 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 salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer salmon to serving platter and pour reserved sauce over top. Garnish with green onions and serve hot.
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