Among the endless easy-to-execute salmon recipes out there, this sweet and savory gem is a favorite. And the best part? It just takes 15 minutes. 


Thai Sweet Chili Salmon 

4 (5-7 oz. ea.) Alaskan Sockeye salmon filets

1 ½ Kosher salt

1 tsp. Market House Super-Allium Garlic Spice (optional)

1 ½ Thai sweet chili sauce (homemade or best quality)

2 ½ tbsp. Water

1 tbsp. Brown sugar (or coconut sugar)

1 tbsp. Fresh ginger, peeled and finely grated 

2 Scallions, finely chopped



  1. Set the oven rack 5-6 inches from the top and preheat the broiler.
  2. Season salmon all over with salt, pepper and Super-Allium Garlic Spice, if using.
  3. In a small mixing bowl, stir together Thai sweet chili sauce, ginger and sugar.
  4. In the meantime, place a cast-iron skillet on the stove over medium-high heat. Pour sweet thai chili mixture into the skillet until the sauce begins to boil.
  5. Lower the heat, and lay the salmon filets skin side up in the sauce. Cook the salmon in the skillet until it turns a pale pink hue, about 2 minutes.
  6. Carefully transfer the skillet to the over and broil until the salmon skin becomes crispy, about 3-4 minutes. Keep a close eye on the salmon so it doesn’t overcook.
  7. Remove the skillet from the broiler and transfer back to the stove over high heat, stirring the sauce until it thickens for a couple minutes. 
  8. Turn off the stove and let the salmon cool for 30 seconds before transferring it to a serving platter. Pour the remaining sauce on top, garnish with scallions and serve. 

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