Call Anytime 800.608.4825
Get special offers, recipes, health news, PLUS our FREE seafood cooking guide! I'm on Board Hide 
Got it, thanks! Click here for your FREE seafood cooking guide & recipes e-booklet.Hide 
Get special offers, recipes, health news, PLUS our FREE seafood cooking guide! I'm on Board Hide 
Got it, thanks! Click here for your FREE seafood cooking guide & recipes e-booklet.Hide 
Chef Recipe Videos
Thai-Style Broiled Salmon
A tasty home-kitchen recipe test by our Colorado Cook

Welcome to my Colorado kitchen!

This series features me, Michelle — a writer and soccer mom from the Rocky Mountains — my husband and two kids, some beautiful Vital Choice seafood and lots of regular home cooking.

(Click here to learn more about me, below.)

I want to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.


I made this for guests who have little tolerance for spice and they loved it!

Combining prepared Thai chili sauce with a few other pantry items transforms it into a lovely marinade for wild sockeye salmon.

You can make your own chili sauce, but you’ll find several brands in the Asian section of most supermarkets — and starting with prepared sauce makes the recipe a breeze.

You’ve likely had Thai chili sauce as a dip for spring rolls or fried wontons. Most provide a balanced combination of sweet and heat, and I found some low-or no-sugar brands, shown below the ingredients list.

I used wild Alaskan sockeye salmon — the species with the firmest texture — but you could use any variety of wild salmon.

I served my salmon with a simple cold peanut noodle salad — made with rice vermicelli noodles — but this would also be lovely with rice (ideally, brown or red-purple-black) and some braised bok choy or sautéed greens.

My rating: 3½ out of 4 stars

Thai-Style Broiled Salmon
Serves 4; easily halved

Ingredients

  • 1 tablespoon natural tamari or soy sauce
  • Juice and zest of ½ lime
  • 1 tablespoon freshly grated ginger
  • ¼ cup Thai chili sauce*
  • 5-6 scallions, thinly sliced
  • 4 portions (4 oz or 6 oz each) wild Alaskan sockeye salmon, thawed

*You can find no- or low-sugar options like these online: Huy Fong Chili Garlic Sauce, Trinity Hill Farms Sweet Chili Sauce (made with Stevia instead of sugar), and Veracha from True Made Foods.

Directions

  1. Whisk together the tamari, lime zest and juice, grated ginger, chili sauce and scallions in a shallow baking dish with a lid. Nestle the salmon in the sauce skin-side up and marinate for 30 minutes to 2 hours.
  2. Preheat the broiler to high and position a rack 8-10 inches from the heating element. Line a baking sheet with aluminum foil.
  3. Place the salmon on the baking sheet skin-side down, top each portion with a bit of the remaining sauce, and broil until cooked to your liking (6-8 minutes). If desired, you can easily slide the skin or peel off the salmon before serving.

A Note from Michelle

Like you, I have a passion for beautiful-yet-healthy food that’s easy to prepare. 

While I do love making the occasional "fancy” dinner, most of the time I’m short on time and have a house full of hungry people who want to eat NOW.

I’m not a professional chef – just a busy mom who loves to cook and who’s focused on that intersection of healthy and delicious.

I want this series to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.

Back to top

Check out these customer favorites

Randy Hartnell