Directions

1. In a small bowl, whisk to combine Thai Sweet Chili Sauce, soy sauce, sesame oil, rice vinegar and garlic. Reserve half of the mixture for glazing.

2. Add the other half of the marinade and salmon to a sealable plastic bag and allow to marinate in the refrigerator for 30 minutes.

3. Line a baking sheet with foil or parchment and spray with cooking spray. Lay salmon filets skin side down (if there is skin).

4. Preheat broiler on high setting. Broil the filets 7-8 minutes or until the top begins to brown and the salmon begins to flake.

5. Glaze with reserved marinade and lime juice and enjoy!

For additional flavor and heat, add 2 Tbsp Melinda’s Sriracha Hot sauce to the marinade! *If thicker glaze desired, take additional reserved glaze and reduce over heat to thicken, optionally adding cornstarch to thicken.