Sweet Chili Salmon

Spice up your next seafood dinner with my sweet chili salmon recipe. Featuring seared salmon fillets dressed in a sweet ‘n spicy chili sauce, it cooks in just 10 minutes.

Course Main Course

Cuisine American

Prep Time 2

Cook Time 10

Total Time 12

Servings servings

Calories 307kcal

Author Arman Liew

Ingredients

4 salmon fillets 6 ounces each
1/4 cup lime juice
3 tablespoons olive oil divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sweet chili sauce

Instructions

In a small bowl, whisk together two tablespoons of the olive oil, lime juice, salt, and pepper, until combined.
Add your salmon and cover both sides in the mixture.
Coat a large skillet with the remaining oil and place over medium heat. Once hot, add your salmon skin side down onto the hot pan. Sear for 5 minutes before flipping and cooking for a further 5 minutes.
Remove from the heat and let sit for 1 minute, before drizzling with sweet chili sauce.

Notes

TO STORE: Leftover salmon should be stored in an airtight container in the refrigerator for up to 3 days.

TO FREEZE: Place the cooled salmon in freezer-safe containers and freeze for up to 3 months. Let the salmon thaw overnight in the fridge.

TO REHEAT: Microwave for 30 seconds or pan-fry for 1-2 minutes or until it reaches your desired temperature.

Nutrition