Pan-Seared Salmon with Tamarind-Chili Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pan-seared salmon fillets glazed with a tangy tamarind and chili sauce, balancing heat and citrus notes for a bold seafood entrée. This Asian-inspired seafood recipe, ready in about 20 minutes, pairs salmon fillets, skin on, tamarind paste, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, stir together 2 tbsp tamarind paste, 1 tbsp honey, 1/2 tsp red chili flakes, 1 tbsp lime juice, and 2 minced garlic cloves to form the glaze.
  2. Step 2: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook for 4-5 minutes until skin is crisp.
  4. Step 4: Flip the salmon and brush the top generously with the tamarind-chili glaze. Cook for an additional 3-4 minutes until salmon is just cooked through and the glaze has caramelized slightly.
  5. Step 5: Remove from heat and let rest for 2 minutes before serving, spooning any remaining glaze from the pan over the salmon for extra flavor.

Frequently asked questions

How long does Pan-Seared Salmon with Tamarind-Chili Glaze take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Salmon with Tamarind-Chili Glaze?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Salmon with Tamarind-Chili Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Salmon with Tamarind-Chili Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Salmon with Tamarind-Chili Glaze?

Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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