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Broiled Salmon with IPA Thai Chili Sauce

Broiled Salmon with IPA Thai Chili Sauce

This is one of those ways that I hide. I pretend like I have it all together (I super don’t), but I can crank out a meal in less than 15 minutes so that makes me feel like I’m an actual grown-up. We all have our things. I do, however, have this urge to stop pretending like I have mastered adulting, but you know what I do instead? I hide. We all do, right? Tell me it’s not just me. There is just an inherent vulnerability to exposing yourself as an adulting fraud. 

This should be our solidarity hashtag #AdultingFraud. Because the truth is, while my life is great, I also: haven’t done laundry in a week, just ran out of dog food, my kid hasn’t bathed in two days, and I spent more time on social media today than I did doing actual work. #adultingfraud. 

There is always tomorrow to get just a little bit closer. And there is always great beer to remind you two things: one, beers with friends always make you feel better, and that someone, somewhere, put everything they have into a small craft brewery and the results are this amazing Chaos Emeralds DIPA. An IPA that just won a pretty damn big award. Which means that if they can be grown-ups with beer, so can you. Maybe you can’t make a beer this good, but you certainly can drink it and supporting small independent businesses is a great use of your time.  

I might not be good at adulting, but I have mastered enabling. We all have our thing. 


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.

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