Sweet Chili Salmon (2 Ingredients)
This Thai Sweet Chili Salmon requires just salmon and Thai sweet chili sauce for an easy weeknight meal that’s ready in 15 minutes!
I love easy recipes, especially those that don’t require many ingredients. Serve the sweet chili salmon with rice and quick-pickled cucumbers for a complete meal.
Ingredients
In addition to the Salmon and Thai sweet chili sauce, you’ll also need some salt and pepper.
- Salmon– Feel free to use whichever type of salmon you prefer or have access to, whether it be fresh, frozen, wild, or farmed. Pictured here is farmed Norwegian salmon.
- Sweet Chili Sauce– I’ve used the one from Trader Joe’s, and the Mae Ploy brand, both are good in my opinion.
How to Cook Salmon
Salmon typically comes with the skin on, and this is how I prefer to cook it. You don’t have to eat the skin, but it’s much easier to remove the skin from the salmon after it has been cooked.
When cooking the salmon, the most important tip is to not overcook it!
I always have my Instant Thermometer handy in the kitchen. Cook the salmon to 145°F, then remove it from the pan. Begin by cooking the salmon with the skin side up to achieve a nice crust on top of the fish, for about 4 minutes. Then, flip it over to the skin side down and cook for an additional 3-4 minutes, or longer, until the internal temperature reaches 145°F.
The heat should be on medium. If it’s too hot, you’ll start to see white pockets of fat emerging. Adjust the heat as needed after adding the fish. In the last minute of cooking, I pour the sweet chili sauce over the salmon, allow it to heat up, then remove it from the pan and serve.
Once the bottle of sweet chili sauce is opened, store it in the refrigerator for optimal taste. Sweet Chili Sauce also goes perfectly with Thai Spring Rolls, Baked Cream Cheese Wontons, or Sweet Chili Shrimp Cups.
How to Serve and Store
I served this sweet chili salmon with Jasmine rice and quick-pickled cucumbers. To make these, slice your cucumbers thin, and in a bowl, add a splash of rice vinegar, a pinch of salt, and a pinch of sugar. Mix and let the cucumbers sit while you cook the salmon.
Store any leftover salmon in the refrigerator for up to 2 days. Reheat in the microwave for about 1 minute or until warmed through.
More Salmon Recipes
Sweet Chili Salmon
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Equipment
Ingredients
- 1 tablespoon Oil
- 2 Salmon Filets Skin on and seasoned with salt and pepper on both sides.
- ⅓ cup Thai Sweet Chili Sauce
Instructions
- Heat a large non stick skillet over medium heat with oil. Season Salmon filets with salt and pepper on both sides.
- Place skin side up and cook for 4 minutes, depending on thickness. If fat pockets start to appear, lower the heat. Flip the Salmon over to the skin side down and cook for an additional 3 minutes, or until the internal temperature reaches 145°F.
- In the last minute of cooking, pour sweet chili sauce over the top of each filet. Allow to simmer for 1 minute, then remove and serve immediately with rice.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
