Chili Glazed Salmon for Two with Homemade Thai-Style Sweet Chili Sauce Recipe
Longtime Fulton fan, Dads Doing Dinner, brings the heat with this Chili-Glazed Salmon, featuring Fulton’s Finest Atlantic Salmon and a homemade sweet chili sauce that nails the perfect sweet–spicy–tangy balance. Serve it over rice and broccoli for a bold, bright meal that’s absolutely better than takeout, and guaranteed to impress on any weeknight.
Ingredients
⅓ cup rice vinegar
⅓ cup water
⅓ cup granulated sugar
2 Tablespoons honey
2–3 fresh red chilies, finely chopped (seeded if desired)
2 large garlic cloves, minced
2 teaspoons freshly grated ginger
4 teaspoons fish sauce (or light soy sauce)
2 teaspoons ketchup
1 teaspoon cornstarch + 1 Tablespoon cold water (slurry)
Fresh lime juice, to taste (optional, added at the end)
2 skin-on salmon fillets (8–9 oz each), preferably center-cut
Neutral oil (avocado)
Course sea salt
Reserved sweet chili sauce
Homemade Sweet Chili Sauce
Salmon
Directions
Homemade Sweet Chili Sauce
In a small saucepan, combine vinegar, water, sugar, honey, chilies, garlic, ginger, fish sauce, and ketchup.
- Bring to a gentle boil over medium heat, stirring until sugar fully dissolves.
- Reduce the heat to medium-low and simmer for 5 minutes to meld flavors.
- Stir the cornstarch slurry once more, then whisk it into the sauce. Cook 60–90 seconds until glossy and thickened (it will thicken further as it cools).
- Remove from heat. Taste and adjust with a squeeze of fresh lime juice if desired. Set aside.
Salmon
Preheat oven to 400°F
Pat the salmon very dry with paper towels. Lightly season the flesh side with sea salt.
Heat a stainless steel skillet over medium-high heat.
Add 1–2 tsp neutral oil. When shimmering, place salmon flesh side down. Press gently with a spatula for 10 seconds to keep flat.
Cook undisturbed 3–4 minutes until it releases easily.
Gently flip fillets. Immediately brush a generous layer of sweet chili sauce over the flesh (about 1½ Tablespoon per fillet).
After 2-4 minutes, transfer the steel pan directly to the oven and bake 6-7 minutes (internal temp 120–125°F for medium-rare).
Remove from oven, brush with one final thin layer of sauce, then switch to broil. Broil 1–2 minutes until the glaze is bubbling and lightly caramelized (watch closely).
Rest 2 minutes, finish with toasted sesame seeds, and serve.