Grammy's Kitchen · Pad Thai · Broiled Salmon with Thai Sweet Chili Glaze
One of 136 pad thai recipes we measured
157 cooks on www.onceuponachef.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.
| this recipe | typical |
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Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 lbs (or four 6-oz pieces) salmon, skin on or off |
| 6 tablespoons Thai sweet chili sauce ((best quality, such as Mae Ploy or Thai Kitchen)) | |
| 48 g | 3 tablespoons soy sauce |
| 6 g | 1 tablespoon finely grated fresh ginger, (from a 1-in (2.5-cm) knob ) |
| 2 scallions, (green parts only, thinly sliced) |
Method: 3 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was delicious and very easy. I used a microplane for the ginger so it was almost pulp. We had the salmon with the green beans with shallots (testing for Thanksgiving) which were also excellent but I think I made them a little too salty for pairing with th” — a cook, 5★
“Hi Jenn, My wife loves all types of Salmon but I tend to only enjoy it raw or smoked. Cooking it seems to intensify the taste to the point that it gets too strong for me. However, I have on occasion had cooked Salmon that was very mild that was a lighter shade” — a cook, 5★