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Broiled Salmon with IPA Thai Chili Sauce

Servings 4 servings


  • ¼ cup (57g) rice wine or white wine vinegar
  • ¼ cup (57g) IPA beer
  • 1/3 cup (113g) honey
  • 4 garlic cloves minced
  • 1 teaspoon (1.5g) fresh ginger, grated with a microplane
  • 1 teaspoon crushed red chili flakes
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons olive oil
  • 4 salmon fillets
  • 1 teaspoon salt
  • Chopped cilantro and sesame seeds for garnish


  • Preheat the oven broiler.
  • In a saucepan stir together the vinegar, beer, honey, garlic, ginger, chili flakes, soy sauce, and cornstarch. Add the pan to a burner over high heat, boiling until thickened, about 5 minutes.
  • Cover a sheet pan with aluminum foil, drizzle with olive oil,  add the salmon, skin side down. Sprinkle the salmon liberally with salt.
  • Brush the salmon with the sauce.
  • Place about 4-6 inches under the broiler, keeping a close eye.
  • After 5 minutes, remove from oven and re-brush with the sauce. Return to the broiler until starting to brown.
  • Plate the salmon, sprinkle with sesame seeds and cilantro.