2Salmon PiecesSkin on and seasoned with salt and pepper on both sides.
⅓cupBottled Thai Sweet Chili Sauce
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 3 minutes, depending on thickness. If fat pockets start coming out, then lower the heat. Flip Salmon over to skin side down and cook for another 3 minutes or until internal temp reaches 145 degrees F.
On the last minute of cooking, pour sweet chili sauce over the top of each filet. Allow to simmer for a minute, remove and serve immediately with rice or noodles.
Most important tip is to not overcook the salmon, use a instant thermometer and remove at 145 degrees F.