Sweet-chili Glazed Salmon* Recipe

Prepare and season salmon

Pat salmon fillets dry with paper towels. Season both sides and the skin lightly with 1 tsp salt and 1/2 tsp black pepper. Let rest at room temperature for 10 minutes while you make the glaze and start the rice.

Make the glaze

In a small bowl combine 1/2 cup sweet chili sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp grated ginger, 1 tsp minced garlic, and 1/2 tsp sesame oil. Whisk until combined. In a separate small cup dissolve 1 tsp cornstarch in 1 tbsp cold water, then whisk that slurry into the glaze. Set aside.

Cook salmon

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 2 tbsp neutral oil and 1 tbsp butter. When shimmering, place salmon fillets skin-side down (press gently for 10 seconds to prevent curling). Cook undisturbed 4–5 minutes until the skin is crisp and the fillet is seared about two-thirds up the side. Reduce heat to medium-low.

Glaze and finish

Flip the fillets carefully and spoon or brush half of the sweet-chili glaze over the top of each fillet. Cook 2–3 minutes more, spooning glaze as it bubbles, until salmon registers 125–130°F (51–54°C) for medium-rare to medium, or longer if desired. Remove from pan and tent loosely with foil. Reserve remaining glaze to serve.

Optional pan sauce

If you want more glaze for serving, return the skillet to medium heat, add the reserved glaze, scrape up any browned bits, and simmer 1–2 minutes until glossy and slightly thickened. Spoon over salmon before serving. Garnish with chopped cilantro or sliced green parts of green onions and lime wedges.

Prep

Make sure rice is cold and loose (break up any clumps with your hands or a fork). Separate whites and greens of the 4 green onions; slice whites thinly and greens on a bias for garnish. Thaw peas if frozen.

Scramble eggs

Heat a large wok or heavy skillet over medium-high heat. Add 1 tbsp neutral oil plus 1 tbsp butter. Once hot, add the beaten eggs, swirl to make a thin omelet, cook 30–60 seconds until just set, then transfer to a plate and roughly chop into bite-sized pieces.

Sauté aromatics and vegetables

Add the remaining 1 tbsp neutral oil to the pan. Add the sliced green onion whites, 1 tsp minced garlic, 1/2 cup diced carrot, and cook 2–3 minutes until carrots begin to soften. Add 1/2 cup peas and cook 1 minute more.

Fry the rice

Increase heat to high. Add 4 cups cold cooked rice, breaking up any remaining clumps. Stir-fry 2–3 minutes, tossing constantly so rice heats evenly and starts to get lightly toasted.

Season and finish

Drizzle 2 tbsp soy sauce and 1 tbsp oyster sauce (if using) over the rice, sprinkle 1/2 tsp salt and 1/4 tsp black pepper, and stir thoroughly. Add the scrambled egg pieces back into the pan, plus 1/2 tsp sesame oil. Toss to combine and heat through, 1 more minute. Taste and adjust seasoning. Stir in sliced green onion greens just before removing from heat.