Easy Thai Salmon
Super Easy Thai Salmon. Pan fried salmon topped with a sweet Thai chili sauce. Ready in less than 20 minutes!
- 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.