Sweet-chili Glazed Salmon* Recipe

Prep the salmon

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

Make the glaze

In a small bowl combine 1/2 cup sweet chili sauce, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tbsp honey (or brown sugar), 2 minced garlic cloves, 1 tsp grated ginger and 1/4 tsp chili flakes (if using). In a separate tiny bowl mix 1/2 tsp cornstarch with 1 tsp water until dissolved; set aside.

Cook the salmon

Heat a large skillet over medium-high heat and add 2 tbsp neutral oil. When oil is shimmering, place salmon fillets skin-side down (if skin-on). Press gently to ensure even contact. Sear without moving 3-4 minutes until the skin is crisp and the sides are cooked about one-third of the way up. Flip fillets and cook 2 minutes on the second side for medium doneness (adjust time ±1-2 minutes for thicker/thinner fillets).

Glaze and finish

Reduce heat to medium-low. Spoon the prepared glaze into the pan and bring to a gentle simmer. Stir in the cornstarch slurry and simmer 30-60 seconds until glaze thickens and becomes shiny. Baste salmon with glaze for 30–60 seconds, then remove from heat. Optionally swirl 1 tbsp butter into the pan for a glossy finish. Transfer salmon to plates, spoon extra glaze over each fillet and serve with lime wedges.

Heat the pan and scramble eggs

Place a large nonstick or cast-iron skillet or wok over medium-high heat. Add 1 tbsp neutral oil and 1 tbsp butter. When hot, crack in 2 eggs and scramble quickly until just set but still tender. Transfer eggs to a plate and set aside.

Cook vegetables

Add remaining 1 tbsp oil to the hot pan. Add 1/2 cup diced onion and 1/2 cup diced carrot. Stir-fry 2–3 minutes until softened. Add 1/2 cup thawed peas and the white parts of the scallions (reserve green parts for garnish) and stir 1 minute until warmed through.

Fry the rice

Add 4 cups cold cooked rice to the pan, breaking up any clumps with the back of a spatula. Stir-fry 2–3 minutes to heat the rice and let it contact the pan so some grains get lightly toasted.

Season and combine

Return the scrambled eggs to the pan and stir to incorporate. Add 2 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp white or black pepper. Taste and adjust salt or soy sauce as needed. Stir-fry another 1–2 minutes until everything is evenly coated and heated through. Remove from heat and fold in sliced green scallion tops.

Divide fried rice among 4 plates. Place a glazed salmon fillet on each portion of rice. Spoon any remaining glaze over the salmon and rice. Garnish with toasted sesame seeds, extra sliced scallions, and a lime wedge. Serve immediately.