AILI Grilled Sweet n’ Spicy Thai Salmon

Makes: 4 servings
Serving Size: 1/4 of filet, 350 calories, 21g fat, 2g net carbs, 33g protein


  • 1/4 cup Soy Sauce (Marinade)
  • 1 Tbsp Sesame Oil (Marinade)
  • 1 Tbsp And I Like ItTM FirstRateTM (Marinade)
  • 1 1/2 lbs Salmon filet (Marinade)
  • 1/4 Cup And I Like ItTM FirstRateTM (Sweet n Sour Sauce)
  • 1/8 Cup Water (Sweet n Sour Sauce)
  • 1 Tbsp Distilled White Vinegar (Sweet n Sour Sauce)
  • 1/2 Tbsp Arrowroot (Sweet n Sour Sauce)
  • 1 Garlic Clove, minced (Sweet n Sour Sauce)
  • 1/2 tsp Red Pepper Flakes (Sweet n Sour Sauce)


  1. In a small bowl mix the marinade ingredients: soy sauce, sesame oil & FirstRate.
  2. Place salmon filet in a large ziplock bag, pour marinade on top.
  3. Place in fridge for at least 30 minutes or up to 6 hours.
  4. In a small saucepan make the sweet n sour Thai sauce by adding the FirstRate, water, & vinegar until combined, then add arrowroot, garlic, & pepper flakes. Bring to a boil & simmer until thickened for 3-7 minutes.
  5. Preheat grill to 500 degrees.
  6. Place the salmon filet skin side down on the grill. Baste with half of the Sweet n Sour Thai Sauce, close the cover and cook for 10 minutes.
  7. Baste the salmon with the remaining Sweet n Sour Thai Sauce, close the grill cover and continue cooking until your meat thermometer shows thickest part at 130F.
  8. Remove the salmon, cut into 4 equal slices and serve hot.
  9. Tip 1: You can pre-make this sauce & store in fridge or make it just before cooking your salmon.
  10. Tip 2: You can also double this, pull out half to baste the salmon. Then use the other half for dipping!
Keto, Gluten-free, Low carb Grilled Sweet n Spicy Thai Salmon