Having grown up in Thailand, I have a love-love relationship with fish. They’re everywhere and I was told by my parents that eating fish will make me smart. I can’t confirm or deny this, but they sure tasted good. We fried them whole, yes, with face, tail and all. We steamed them, put them in soup and salad, grilled them and ate them with Thai Seafood Sauce, which was my favorite way. You name it, we did it in every way possible. There were so many kinds of fish too. One kind that was pretty hard to find and pretty pricey in Thailand, at least when I lived there, was salmon. Not here though. I feel like even in the Midwest, you can find salmon pretty easily. I got this beautiful fillet of wild Sockeye salmon from Costco today. So excited, like a kid in a candy shop.
How am I going to cook it today? I’m gonna broil it! It’s 20° F today, so no to grilling outside. If you haven’t tried cooking fish this way, do it. It’s easy and will only take 10-15 minutes! Oh, but don’t forget to line your baking sheet with some parchment paper for easy clean up.
As you all know, fish tends to be pretty bland, so before I broil it in the oven I’ll brush the top with this sweet sriracha rosemary glaze that I’m proud to announce that I made up! ha ha It was pretty awesome and such an easy thing to do. Then, when the fish’s almost done, I’ll pull it out and brush it with some more glaze. It adds so much flavor to the fish.
If you like salmon. Other than this Sweet Sriracha Rosemary Glazed Salmon, I’ve got couple other easy recipes, check them out from the links below.
Grilled Salmon and Asparagus with Aioli Sauce
Let’s cook some food!
First things first, position the baking rack 4-6 inches from the top. Preheat the broiler. My oven has two settings, high and low. I chose high.
Next, make the glaze/dipping sauce. You’ll need 3 ingredients: ½ cup of Thai Sweet Chili Sauce
Measure the sauces, add chopped rosemary and mix them in a measuring cup. Pour half into a small bowl, save it to use as dipping sauce later.
Season the salmon with some salt and pepper.
Brush the top of the salmon with the sweet Sriracha rosemary glaze.
Cook under the broiler for about 8-10 minutes, depends on how thick your salmon is.
Remove the salmon from the oven and brush it with more glaze.
Put it back in the oven for another 2-3 minutes.
Remove the salmon from the oven. Cut into serving sizes. Garnish with rosemary sprigs (optional) and serve with some quinoa
That’s it! I really hope you give this Sweet Sriracha Rosemary Glazed Salmon a try. The recipe card is below.
- 1.5 to 2 lbs of salmon fillet
- ½ cup Thai sweet chili sauce
- ¼ cup Sriracha sauce
- 1 teaspoon rosemary, chopped
- salt
- pepper
- couple sprigs of fresh rosemary (optional)
- Position the baking rack 4-6 inches from the top. Preheat the broiler to high.
- Make the glaze, measure and mix Thai sweet chili sauce, sriracha and rosemary in a measuring cup. Pour half into a small bowl, save it to use as dipping sauce later.
- Season the salmon with some salt and pepper.
- Brush the top of the salmon with the sweet Sriracha rosemary glaze.
- Cook under the broiler for about 8-10 minutes, depends on how thick your salmon is.
- Remove the salmon from the oven and brush it with more glaze.
- Put it back in the oven for another 2-3 minutes.
- Remove the salmon from the oven. Cut into serving sizes. Garnish with rosemary sprigs (optional) and serve with some quinoa or Jasmin rice with a side of the sweet Sriracha rosemary dipping sauce. Enjoy!
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