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 404kcal

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 it over medium heat. Once hot, add your salmon skin-side down to the pan. Sear for 5 minutes, or until the skin is crisp and the salmon releases easily from the pan, then flip and cook for a further 5 minutes, or until the salmon reaches 140°F.
Remove from the heat and drizzle with sweet chili sauce. Let it sit for one minute. The sauce should coat the salmon in a sticky, glossy glaze.

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: I like to reheat the salmon in a hot skillet with a tablespoon of water until it's sizzling. I recommend spooning the sauce on top at the last minute.

Nutrition