Ingredients
Scale
- 2 salmon fillets
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (or to taste)
- 1 tablespoon lime juice
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Pat the salmon dry and season both sides with salt and pepper.
- Heat a nonstick skillet over medium-high heat and add a little oil.
- Place the salmon fillets skin-side down and press gently for even sear.
- Cook for 3–4 minutes without moving to form a crust, then flip and cook another 2–3 minutes until just cooked through.
- Meanwhile, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl until smooth.
- Spoon the sauce over the cooked salmon or brush it on top, allowing it to warm and coat the fish.
- Garnish with chopped green onions and serve immediately with your favorite sides.
Notes
Pat salmon very dry for a better sear. Adjust sriracha or sweet chili for desired heat. Store leftovers for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
- Diet: Pescatarian