Salmon with Sweet Chili Glaze

This recipe is originally from the April 2010 issue of Bon Appétit magazine. It was written to include a light vegetable sauté of snap peas and pea shoots, but since I couldn’t find the pea shoots, we enjoyed this with only the sauce. It was amazing. I highly recommend it, and think the glaze would also work very well on shrimp, chicken, and maybe even pork. Be careful though, it did pack more of a kick than I was expecting, we weren’t disappointed, just surprised.


  • Nonstick vegetable oil spray
  • 1/4 cup Asian sweet chili sauce*
  • 3 tablespoons soy sauce, divided
  • 2 tablespoons finely grated peeled fresh ginger, divided
  • 6 6-ounce salmon fillets with skin



  1. Line rimmed baking sheet with foil. Coat with nonstick spray.
  2. Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes.
  3. Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until browned in spots and almost opaque in center, 6 to 10 minutes, depending on thickness of fillet.


Servings – 6

WW Points – 6 pts per serving

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