This super delicious and easy Thai Salmon recipe is pan fried and topped with a sweet chili sauce, fresh cilantro, and chopped peanuts. Even better, it all comes together in less than 20 minutes!
Easy Thai Salmon
Salmon has always been my go to dinner because it’s quick, easy, and healthy. This time I pan fried my salmon and served it with a Thai chili sauce. It is AMAZING! It’s the perfect blend of sticky, sweet and tangy.
Pan frying the salmon in a hot pan keeps the salmon crispy on the outside and tender on the inside. The high heat and quick cooking helps to seal in the moisture especially when you have the skin left on the salmon.
This is a great recipe to make for a date night at home; for a quick, delicious dinner during the week; or for meal-prepping ahead of a busy week. Serve with a side salad, some rice, and some steamed veggies to complete the meal!
You only need a handful of ingredients to make this easy Thai Salmon recipe in the comfort of your own home! To make this dish, you’ll need two salmon filets (with the skin on), oil (like olive oil or avocado oil), garlic, ginger, Thai chili sauce, low-sodium soy sauce (to better control the amount of salt), lime juice, fish sauce, fresh cilantro, and chopped roasted or unsalted peanuts.
This recipe makes enough for two servings, but feel free to double or triple as need.
How To Make Easy Thai Salmon
- Season the salmon filets with salt and pepper. Add 1 tablespoon of oil to a large skillet over medium high heat.
- Once your pan is hot, add in the salmon skin side down. Cook salmon for 5-7 minutes on skin side (depending on size). Very carefully flip salmon. If the skin is sticking to the pan give it more time to cook. It should release easily from the pan.
- Continue cooking for 1-3 minutes, or until the salmon is fully cooked and looks opaque.
- Meanwhile, prepare your Thai chili sauce by heating the remaining tablespoon of oil in a small, nonstick saucepan. Add in garlic and ginger and sauté for 1-2 minutes.
- Take off the heat, and stir in Thai chili sauce, soy sauce, lime juice and fish sauce.
- Brush the Thai chili sauce on top of the salmon. When the salmon is cool enough to handle peel off the skin. Serve immediately with a sprinkle of chopped peanuts and cilantro, and enjoy!
What To Serve with Pan-Fried Thai Salmon
- Chow mein noodles
- Lo mein
- Vegetable Fried Rice
- White or brown rice (or cauliflower rice for a low-carb option)
- Steamed vegetables like broccoli or asparagus
- Over a bed of greens as a salad
This Thai Salmon recipe is best enjoyed fresh and hot the day you make it, but you can double or triple the recipe for meal-prepping some meals ahead of a busy week.
Store any leftover salmon in an airtight container in your refrigerator for up to3 days. Reheat it in the microwave, skillet, or air fryer until warmed through. We don’t recommend freezing cooked fish, as it will have an odd texture after thawing and reheating, but you can batch-cook the Thai chili sauce to have on hand or freeze to use in the future with salmon, pork, shrimp, or chicken.
More Salmon Recipes To Try
- Sweet and Sour Salmon
- Hoisin Glazed Salmon and Veggies in foil
- Easy Teriyaki Salmon
- Super Easy Thai Salmon
- Blackened Salmon with Lime Butter Sauce
- Sweet and Spicy Honey Sriracha Salmon
Easy Thai Salmon
- 2 salmon filets skin on
- 2 tablespoons oil divided
- 1 clove garlic minced
- 1 teaspoon ginger minced
- 1/4 cup thai chili sauce
- 1 tablespoon low sodium soy sauce
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- cilantro for serving
- chopped peanut for serving
- Season salmon with salt and pepper.
- Add 1 tablespoon of oil to a large skillet over medium high heat.
- Once hot add in the salmon skin side down.
- Cook salmon for 5-7 minutes on skin side (depending on size).
- Very carefully flip salmon. If the skin is sticking to the pan give it more time to cook. It should release easily from the pan.
- Continue cooking for 1-3 minutes or until the salmon is fully cooked and looks opaque.
- Meanwhile In a small saucepan heat the remaining tablespoon of oil.
- Add in garlic and ginger and sauté for 1-2 minutes.
- Take off the heat and stir in thai chili sauce, soy sauce, lime juice and fish sauce.
- Brush the thai chili sauce on top of the salmon.
- When the salmon is cool enough to handle peel off the skin.
- Serve immediately with a sprinkle of chopped peanuts and cilantro.