Sweet Chili Salmon (Skillet)

Prep Time: 3–5 minutes
Cook Time: 6–8 minutes
Total Time: 9–13 minutes
Serving Size: 1 fillet (Makes 2 servings)
Calories & Macros per Serving: Varies based on salmon size and sauce

Ingredients

• 2 salmon fillets (skin-on or skinless)
• 2–3 tablespoons sweet chili sauce
• 1 tablespoon olive oil
• Salt
• Black pepper

Optional Add-Ons
• Lime juice
• Sesame seeds
• Green onions

Instructions

1. Pat the salmon dry with paper towels.
   Dry salmon sears better and gets a light crust.

2. Season both sides lightly with salt and pepper.

3. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
   The oil should shimmer before you add the salmon.

4. Place the salmon in the skillet, skin-side down if using skin.
   Let it cook 3–4 minutes without touching it.

5. Flip the salmon and cook another 2 minutes.

6. Spoon sweet chili sauce over the top of each fillet.
   Let it bubble in the pan for 1–2 minutes to glaze the salmon.

7. Press gently on the thickest part — salmon should feel slightly firm.
   If it’s very soft, cook another minute.

8. Remove from heat and let rest 1 minute.

Tips

• Don’t move the salmon early — that’s how you get a crust.
• Glaze at the end so the sauce doesn’t burn.
• A squeeze of lime balances sweetness.
• Sesame seeds and green onions make it taste like takeout.
• If fillets are thick, lower heat and cook an extra minute.

Serving Ideas

Serve beside or on top of:

• Steamed rice or jasmine rice
• Cauliflower rice
• Roasted vegetables (broccoli, asparagus, carrots)
• A simple side salad
• Stir-fried veggies
• Noodles
• A baked potato or sweet potato