Sweet Chili Salmon
Sweet Chili Salmon
Ingredients
For the Salmon
- 4 salmon fillets
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, freshly ground, or as needed
- 1 tablespoon oil, such as vegetable or canola
For the Sweet Chili Sauce
- 1 cup sweet chili sauce
- 2 tablespoons garlic, minced
- 1/4 cup soy sauce
- 1/4 cup water
For Serving
- 4 cups cooked rice, hot
- 1 pound Brussels sprouts, roasted
- 2 green onions, chopped, for garnish
Instructions
- 1
Pat the salmon fillets dry with paper towels. Season both sides of each fillet generously with salt and black pepper.
⏱️ 2 min
- 2
In a medium bowl or liquid measuring cup, combine the sweet chili sauce, minced garlic, soy sauce, and water. Whisk these ingredients together until they are well combined and smooth.
⏱️ 3 min
- 3
Heat the oil in a large skillet or pan over medium-high heat. Once the oil is shimmering, carefully place the seasoned salmon fillets, skin-side down, into the hot pan.
⏱️ 1 min
- 4
Sear the salmon for 3 minutes on the skin side until the skin is crispy and golden brown.
⏱️ 3 min
- 5
Carefully flip the salmon fillets to the other side and cook for another 2 minutes.
⏱️ 2 min
- 6
Pour the prepared sweet chili sauce mixture evenly over the salmon fillets in the pan.
⏱️ 1 min
- 7
Reduce the heat to medium-low, cover the pan with a lid, and let the salmon simmer in the sauce for 5 minutes, or until cooked through and flaky.
⏱️ 5 min
- 8
Uncover the pan and spoon some of the delicious sweet chili sauce over each cooked salmon fillet.
⏱️ 1 min
- 9
Serve the sweet chili salmon immediately over a bed of hot cooked rice and alongside roasted Brussels sprouts. Garnish generously with chopped green onions before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Chili Salmon
For the Salmon
- 4 salmon fillets
- 1/2 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, freshly ground, or as needed
- 1 tablespoon oil, such as vegetable or canola
For the Sweet Chili Sauce
- 1 cup sweet chili sauce
- 2 tablespoons garlic, minced
- 1/4 cup soy sauce
- 1/4 cup water
For Serving
- 4 cups cooked rice, hot
- 1 pound Brussels sprouts, roasted
- 2 green onions, chopped, for garnish
Instructions
- 1
Pat the salmon fillets dry with paper towels. Season both sides of each fillet generously with salt and black pepper.
⏱️ 2 min - 2
In a medium bowl or liquid measuring cup, combine the sweet chili sauce, minced garlic, soy sauce, and water. Whisk these ingredients together until they are well combined and smooth.
⏱️ 3 min - 3
Heat the oil in a large skillet or pan over medium-high heat. Once the oil is shimmering, carefully place the seasoned salmon fillets, skin-side down, into the hot pan.
⏱️ 1 min - 4
Sear the salmon for 3 minutes on the skin side until the skin is crispy and golden brown.
⏱️ 3 min - 5
Carefully flip the salmon fillets to the other side and cook for another 2 minutes.
⏱️ 2 min - 6
Pour the prepared sweet chili sauce mixture evenly over the salmon fillets in the pan.
⏱️ 1 min - 7
Reduce the heat to medium-low, cover the pan with a lid, and let the salmon simmer in the sauce for 5 minutes, or until cooked through and flaky.
⏱️ 5 min - 8
Uncover the pan and spoon some of the delicious sweet chili sauce over each cooked salmon fillet.
⏱️ 1 min - 9
Serve the sweet chili salmon immediately over a bed of hot cooked rice and alongside roasted Brussels sprouts. Garnish generously with chopped green onions before serving.
⏱️ 2 min