Pan-Seared Salmon with Thai Sweet Chili Glaze

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender salmon fillets pan-seared to golden perfection and glazed with a vibrant Thai sweet chili sauce, balancing sweet, spicy, and tangy flavors. This Thai-inspired seafood recipe, ready in about 20 minutes, pairs salmon fillets, sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 Thai cuisine 320 cal/serving

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Ingredients

4 pieces, 6 oz each salmon fillets
1 tsp sea salt
1/2 tsp black pepper
2 tbsp vegetable oil
1/3 cup Thai sweet chili sauce
1 tbsp lime juice
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: Pat dry 4 salmon fillets (6 oz each) and season evenly with 1 tsp sea salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
Step 3: Place salmon fillets skin-side down in the skillet and sear for 4 minutes without moving, until the edges turn crispy and golden.
Step 4: Flip the salmon carefully and cook for another 3 minutes until cooked through and opaque.
Step 5: Remove salmon from heat and spoon 1/3 cup Thai sweet chili sauce mixed with 1 tbsp lime juice over each fillet, letting it warm slightly from residual heat.
Step 6: Garnish with 2 tbsp chopped fresh cilantro and serve immediately with steamed jasmine rice or greens.