Ingredients
Salmon
- 1 lb (500g) salmon, cut into 2-3 pieces
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon oil
Sweet Chili Sauce
- 4 tablespoons Thai sweet chili sauce
- 1 1/2 teaspoons lime juice
- 1/2 teaspoon white sesame seeds
- 1/2 tablespoon cilantro leaves, chopped
Instructions
- Season the Salmon: Pat the salmon pieces dry using a paper towel to ensure a better sear. Lightly season both sides of the salmon with salt and black pepper.
- Prepare the Sauce: In a separate bowl, combine the Thai sweet chili sauce, lime juice, white sesame seeds, and chopped cilantro leaves. Stir well to blend the flavors and set aside.
- Heat the Skillet: Place a skillet over medium heat and add 1 teaspoon of oil, allowing it to warm up.
- Pan-Sear the Salmon: Add the salmon pieces to the hot skillet without overcrowding them to avoid steaming. Cook each side until golden and cooked through, usually about 3-4 minutes per side depending on thickness. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 125-130°F (52-54°C).
- Serve: Transfer the cooked salmon to a serving plate. Drizzle the prepared sweet chili sauce evenly over the salmon and serve immediately for the best flavor and texture.
Notes
- Patting the salmon dry before seasoning helps to achieve a beautiful golden crust instead of steaming the fish.
- Give the salmon pieces enough space in the pan to avoid crowding, which can trap steam and lead to soggy fish. Cook in batches if necessary.
- Brushing the salmon lightly with oil before cooking helps seal in moisture and promotes a crispy surface.
- Remove salmon from heat just before it’s fully done as it continues to cook while resting, preventing dryness.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
