After a week off from blog posting, I’m back with one of our favorite recipes! Here is a quick weeknight recipe that your family will love! Quickly marinated salmon filets in a sweet chili glaze sauce, that are broiled. Honestly main courses don’t get much easier and delicious than this – it will surely be added to your paleo and whole 30 “go-to” weeknight dinner recipes.
Just start by making the marinade, and letting the salmon soak up it up for an 1-hour in the refrigerator. Also, set some of the marinade aside to use as a sauce at serving time, then add the salmon to the rest and marinate for one hour in the refrigerator.
Line a baking sheet with foil, and broil the salmon for 8-10 minutes. The time will be dependent on the thickness of the filets. We typically keep it in their for 10 minutes, because I prefer to eat fully cooked salmon.
Pair it with some broccoli, or some mixed greens for a light weekday meal!
Let me know what you think of this recipe by leaving a comment below! Also, for more recipe ideas follow my instagram @clean_food4thought !
Broiled Salmon with Sweet Chili Glaze
- (4) 6 ounce pieces salmon, skin off
- 6 tablespoons Thai Sweet Chili Sauce
- 3 tablespoons liquid aminos
- 1 teaspoon toasted sesame oil
- 1 tablespoon fresh ginger, peeled and finely grated
- 1/2 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1 tablespoon of sesame seeds
- In a small bowl, mix together the chili sauce, liquid aminos and ginger together. Place the salmon in a large ziplock bag or a shallow baking dish, and pour part of the marinade over them. Marinate in the refrigerator for 1 hour. Set the remaining chili mixture aside.
- Set the oven rack 5-6 inches from the top, and turn on the broiler.
- Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer the salmon fillets to the prepared baking sheet, and drizzle a bit of the marinade over top.
- Broil the salmon for 8-10 minutes, or until browned in spots and almost opaque in the center. Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with scallions and serve.