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Sweet Chili Glazed Salmon

Name: Sweet Chili Glazed Salmon
Prep time: 13 min
Total time: 15 min
Cuisine: Thai
Ingredients: salmon fillets — 680 g; asian chili sauce — 118 g; soybean soy sauce — 30 g; lime juice — 15 g; garlic — 6 g; ginger — 5 g; light-brown sugar — 13 g; vegetable oil — 14 g; salt — 3 g; black pepper — 1 g; green onions — 220 g; ground toasted sesame seeds — 5 g; lime — 65 g

Sweet Chili Glazed Salmon reads umami 7.7, citrus 6.2 and richness 5.9 on Palate's 0–10 flavor X-ray — a Thai main, about 15 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 8.8 / 10
Sweet & Fruity — 2.7 / 10
Sour & Bright — 8.0 / 10
Bitter & Earthy — 1.3 / 10
Rich & Fat — 6.8 / 10
Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Umami 7.7 · Citrus 6.2 · Richness 5.9 · Sourness 5.8 · Salinity 5.0 · Marine & Briny 3.6 · Allium 3.4 · Nutty 2.9 · Sweetness 2.7 · Funk & Ferment 2.5 · Heat 2.2 · Warm Spice 1.9 · Herbaceous 1.3 · Floral 1.0 · Smoke 1.0 · Bitterness 0.8 · Earthy 0.8

What's in it (13)

salmon fillets — 680 g
asian chili sauce — 118 g
soybean soy sauce — 30 g
lime juice — 15 g
garlic — 6 g
ginger — 5 g
light-brown sugar — 13 g
vegetable oil — 14 g
salt — 3 g
black pepper — 1 g
green onions — 220 g
ground toasted sesame seeds — 5 g
lime — 65 g

Time & effort: about 15 min (13 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 96.4 kcal, 11.3 g protein, 4 g fat, 3.9 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Position an oven rack about 6 inches from the broiler element and heat the broiler to high. Line a rimmed baking sheet with foil and set a wire rack on top; brush the rack lightly with a little of the oil.
Whisk the sweet chili sauce, soy sauce, lime juice, garlic, ginger, and brown sugar together in a small saucepan.
Set the saucepan over medium heat and simmer, stirring occasionally, until slightly thickened and glossy enough to coat the back of a spoon, 4-5 minutes. Pour half the glaze into a small bowl and set aside for serving; keep the rest in the saucepan for basting.
Pat the salmon fillets dry again, rub both sides with the remaining oil, and season all over with the salt and pepper.
Arrange the fillets skin-side down on the prepared rack and broil, unglazed, until the surface just turns opaque and starts to firm, about 4 minutes - broiling it bare first keeps the sugar in the glaze from scorching before the fish is even close to done.
Brush the tops of the fillets generously with the glaze from the saucepan, return to the broiler, and cook until the glaze is bubbling and caramelized at the edges and the salmon flakes easily and reaches 125-130 F at the thickest part for medium, 3-4 minutes.
Brush the fillets once more with any glaze remaining in the saucepan and let rest on the rack 2 minutes - the residual heat carries them the last few degrees without drying the flesh.
Transfer the salmon to plates, spoon the reserved fresh glaze over the top, and scatter with green onions and sesame seeds. Serve with lime wedges alongside.

Dishes with a similar flavor shape

Tamarind-Glazed Salmon — Indian
Garlic Butter Shrimp with Scallion Fried Rice — Chinese-American
Blackened Salmon Caesar Salad — American
Creamy Chicken Caesar Pasta Skillet — American
Chicken Shawarma Caesar Salad — Middle Eastern

Keep reading: what umami, citrus, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.