Chili Glazed Salmon for Two with Homemade Thai-Style Sweet Chili Sauce Recipe

Directions

Homemade Sweet Chili Sauce

1. In a small saucepan, combine vinegar, water, sugar, honey, chilies, garlic, ginger, fish sauce, and ketchup.

2. Bring to a gentle boil over medium heat, stirring until sugar fully dissolves.
3. Reduce the heat to medium-low and simmer for 5 minutes to meld flavors.
4. 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).
5. Remove from heat. Taste and adjust with a squeeze of fresh lime juice if desired. Set aside.

Salmon

1. Preheat oven to 400°F 

2. Pat the salmon very dry with paper towels. Lightly season the flesh side with sea salt.

3. Heat a stainless steel skillet over medium-high heat.

4. Add 1–2 tsp neutral oil. When shimmering, place salmon flesh side down. Press gently with a spatula for 10 seconds to keep flat.

5. Cook undisturbed 3–4 minutes until it releases easily.

6. Gently flip fillets. Immediately brush a generous layer of sweet chili sauce over the flesh (about 1½ Tablespoon per fillet).

7. 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).

8. 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).

9. Rest 2 minutes, finish with toasted sesame seeds, and serve.