Sticky Skillet Thai Sweet Chili Salmon
A delightful Thai-inspired seafood dish with a sweet and spicy glaze that's easy to make in a skillet.
Equipment
- 1 large skillet non-stick
- 1 mixing bowl
- 1 spatula heat-resistant
Ingredients
Salmon
- 4 salmon fillets skin-on
- 1 tbsp vegetable oil
- Salt and pepper to taste
Sweet Chili Glaze
- 1/3 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 2 cloves garlic minced
- 1 tbsp brown sugar
Instructions
Preparation
- Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
- In a mixing bowl, combine sweet chili sauce, soy sauce, lime juice, minced garlic, and brown sugar. Stir until well combined.
Cooking
- Heat a large non-stick skillet over medium-high heat and add vegetable oil.
- Place salmon fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy. Flip the fillets.
- Pour the sweet chili glaze over the salmon. Cook for another 4-5 minutes, basting occasionally, until the glaze thickens and salmon is cooked through.
Serving
- Transfer the salmon to a serving platter. Drizzle any remaining glaze from the skillet over the fillets before serving.
Storage
- Let the salmon cool completely before storing in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh salmon for the best flavor. If using frozen fillets, thaw them completely before cooking.
Ingredient Substitutions: Tamari can replace soy sauce for a gluten-free option. Add red pepper flakes for extra spice.
How to Serve: Pair with jasmine rice or a light salad for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: The glaze can be made ahead and stored in the refrigerator for up to a week.
Ingredient Substitutions: Tamari can replace soy sauce for a gluten-free option. Add red pepper flakes for extra spice.
How to Serve: Pair with jasmine rice or a light salad for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: The glaze can be made ahead and stored in the refrigerator for up to a week.