Salmon with Balsamic Thai Chile Glaze

If you like teriyaki anything you will love this salmon recipe. However, the flavors are infinitely more complex and fresh tasting than what you might find in a bottled glaze from the Asian food aisle. This is that kind of sweet/tart glaze that is a decadent treat for adults and might just get kids to try fish for the first time.  I like to cut the salmon fillets in half crosswise so each piece has an approximately even thickness and can be cooked accordingly. Adapted from The New Cast Iron Skillet Cookbook, by Ellen Brown.

Salmon with Balsamic Thai Chile Glaze

Serves 6
By author margaret @ The Right Recipe


  • 4 scallions
  • 1 tablespoon Asian sesame oil
  • 3 garlic cloves (minced)
  • 2 tablespoons grated fresh ginger
  • 1/2 cup sweet Thai chile sauce
  • 2 tablespoons light brown sugar
  • 3 tablespoons soy sauce
  • 3 tablespoons balsamic vinegar
  • 4-6 salmon fillets (skinless)
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons freshly squeezed lime juice


1. Slice the green tops of the scallions and set aside to use as a garnish. Mince the white parts and put into a small bowl with the sesame oil, garlic and ginger. In another small bowl, stir together the chile sauce, brown sugar, soy sauce, and balsamic vinegar. Set all of these aside while you sear the salmon.
2. Heat a 12 inch cast iron skillet over hight heat. Add the vegetable oil and coat the pan evenly. Season the salmon fillets with salt and pepper. Add the salmon fillets to the hot skillet and sear until golden brown, about 4 minutes. Gently turn the fillets with a spatula and cook for another 2-3 minutes, until the fish is just barely cooked through. Remove from the skillet and cover to keep warm. Wipe out the skillet with paper towels and return it to the stove, turning the heat down to medium.
3. Add the sesame oil, garlic, ginger, scallion mixture and stir, about 30 seconds, until fragrant. Add the chile sauce, brown sugar, soy and vinegar mixture and cook, stirring 2-3 minutes until syrupy. Stir in the lime juice.
4. Return the salmon to the skillet with the glaze. Use a brush or a spoon to liberally coat the filets and warm gently. Garnish with the scallion greens and serve with freshly ground black pepper.


  • Reply
    Lisa Millican
    February 16, 2015 at 1:49 pm

    Made this last night for a small group. It was incredible! Very easy. We did grill the salmon but I did the sauce on the cook top. Served with coconut rice and a salad also from this site. Clean plates all around!

  • Reply
    February 16, 2015 at 1:25 pm

    Hey there! So I made this salmon recipe on Saturday night (Valentine’s) and it was fantastic! To keep my house from smelling fishy, I grilled the salmon and then warmed it in the sauce. OMG the sauce! I’m hooked on that sweet chile sauce now! I did modify the recipe a smidge. I used olive oil rather than sesame oil and fresh mandarin orange instead of lime. It was great. Will definitely make this again! It was easy and a great main dish for entertaining. Thanks!

  • Reply
    Gertrude Lyons
    February 13, 2015 at 5:01 pm

    This looks fabulous! Will definitely try this one soon!

  • Reply
    Brigid Galloway
    February 13, 2015 at 11:03 am

    WOW! This will be perfect for Valentine’s dinner. Thanks!

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