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Grilled Salmon with Sweet Chilli Glaze

Grilled Salmon with Sweet Chilli Glaze

Salmon fillets quickly marinated in Thai sweet chilli sauce, soy sauce and ginger then grilled until caramelized on top.

Ready in: 30 minutes plus 1 hour marinating

Serves: 4

Complexity: very-easy

kcal: 391

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4 x 170 g fillets salmon, skin on or off
6 tbsp Thai Sweet Chilli Sauce
3 tbsp soy sauce
1 tbsp peeled & finely grated fresh ginger
2 spring onions, finely sliced


Set the oven rack 13-15 cm from the top and preheat the oven grill.
Make the marinade by combining the sweet chilli sauce, SIDS CRAZY SALT, soy sauce and ginger in a shallow baking dish. Spoon ¼ cup of the marinade into a small dish and set aside. (this will be the sauce for the cooked fish) Add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in refrigerator.
Line a rimmed baking tray with aluminum foil and spray with nonstick cooking spray. Transfer the fillets to the baking tray, skin side down and drizzle a bit of the marinade over top. (Go easy - you don't want it to pool too much on the baking tray because it will burn in the oven)
Grill the salmon for 6-10 minutes, until browned in spots and almost opaque in the centre. Transfer the salmon to a serving platter and pour the reserved sauce over top.
Garnish with spring onions and serve.