Thai Salmon

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!

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!

If you love this recipe then you’ll have to try my Honey Garlic Salmon Recipe!

Thai Salmon Ingredients

• Salmon Filets: Wild caught never frozen salmon if possible! This is the best tasting and healthiest salmon variety! All Recipes has a great article explaining the differences between salmon varieties and how to choose the best piece of salmon.
• Oil: Any type of neutral cooking oil like canola or vegetable oil would work great!
• Garlic: Adds just the right amount of garlic flavor to the Thai sauce. You can use granulated garlic if you don’t have fresh on hand.
• Ginger: Fresh ginger gives the sauce tons of flavor. Use powdered ginger if you don’t have fresh. 1/4 tsp of powdered ginger is equivalent to 1 tsp of freshly grated ginger.
• Sweet Thai chili sauce: Is a thick and sweet sauce primarily used in Thai cooking. You can find it in the international isle in your supermarket next to soy sauce and hoisin sauce. If you are feeling ambitious try making it yourself at home!
• Fish sauce: Has a salty, briny flavor and imparts a bit of sweetness as well. Its the per
• Soy sauce: Adds a nice salty tang to the sauce. I always use low sodium to better control the salt level.
• Lime juice: Brightens the sauce and adds a nice acidity.

How To Make Thai Salmon

• 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

Tips

• Add some heat! Feel free to spice things up by adding sriracha or crushed red pepper flakes.
• Pat dry your salmon: Before panfrying. This helps to soak up excess moisture especially if that salmon was frozen and helps to get a nice sear.

• Let your salmon come to room temperature before cooking. A good rule of thumb is to let it come to room temperature for 10 minutes before searing. This helps the salmon to cook evenly!

How to Store Leftovers

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 to 3 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
• Tuscan Salmon
• Honey Garlic Salmon
• Easy Teriyaki Salmon
• Super Easy Thai Salmon
• Blackened Salmon with Lime Butter Sauce
• Sweet and Spicy Honey Sriracha Salmon