AILI Grilled Sweet n’ Spicy Thai Salmon

Makes: 4 servings
Serving Size: 1/4 of filet, 350 calories, 21 g fat, 2 g net carbs, 33 g 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 30 minutes 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. (You can premake this sauce & store in fridge or make it just before cooking your salmon. If you double this, pull out half to baste the salmon and the other half for dipping!)
  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.
Keto, Gluten-free, Low carb Grilled Sweet n Spicy Thai Salmon