Pat salmon fillets dry with paper towels. Season both sides with 1 tsp salt and 1 tsp black pepper, pressing gently so seasoning adheres. Let sit at room temperature while you prepare the glaze and fried rice (10–15 minutes).

Make glaze

In a small bowl combine 6 tbs sweet chili sauce, 1 tbs soy sauce, 1 tbs rice vinegar, 1 tbs honey, 2 minced garlic cloves, 1 tsp grated ginger, and 1 tsp sesame oil. Taste and adjust balance (more honey if too tart, more vinegar if too sweet). In a separate small cup mix 1 tsp cornstarch with 1 tsp cold water to form a slurry; set aside.

Cook salmon

Heat a large nonstick or stainless skillet over medium-high heat until hot. Add 2 tbs neutral oil and 1 tbs butter. When butter foams, place salmon fillets skin-side down, spacing them so they don't touch. Cook undisturbed 4–5 minutes until the skin is crisp and the fillet is cooked about two-thirds of the way up the side. Flip carefully and cook 1–2 minutes on the flesh side.

Glaze salmon

Reduce heat to medium-low. Spoon the sweet-chili glaze into the pan around the fillets and pour any remaining glaze over the top. Stir the cornstarch slurry again and add it to the glaze in the pan, stirring gently; cook 30–60 seconds until glaze thickens and becomes glossy. Baste the salmon with the glaze for 30–60 seconds so it forms a sticky coating. Remove from heat and let rest 1–2 minutes.

Serve salmon

Transfer fillets to plates (skin-side down or up per preference). Spoon any remaining glaze from the pan over the fish. Garnish with toasted sesame seeds and sliced scallions if desired. Serve with lime wedges.

Fried Rice

Prep

Crack 2 eggs into a small bowl and beat lightly. Make sure rice is cold and separated (use hands or fork to break clumps). Slice scallions, dice onion and carrot. Thaw peas if frozen.

Cook eggs

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs neutral oil, swirl to coat. Pour in beaten eggs, let sit 10–15 seconds, then scramble quickly until just set. Transfer eggs to a plate and set aside.

Stir-fry vegetables

Add remaining 1 tbs neutral oil to the wok. Add diced onion and carrot; stir-fry 1–2 minutes until they begin to soften. Add frozen peas and half the sliced scallions (reserve remaining scallions for finishing). Stir-fry another 1 minute.

Fry rice

Add chilled rice to the wok, breaking up any remaining clumps. Spread rice across the hot surface and let it sit 20–30 seconds to get a little color, then stir and toss to combine with vegetables. Continue stir-frying 2–3 minutes until rice is heated through.

Season and finish

Return scrambled eggs to the wok. Add 2 tbs soy sauce, 1 tbs oyster sauce (if using), 1 tsp toasted sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss thoroughly to combine and taste; adjust seasoning with a bit more soy or salt if needed. Stir in remaining scallions. Remove from heat.

Hold until serving

Keep fried rice warm while you finish glazing the salmon. Portion rice onto plates or a serving platter and top with the glazed salmon fillet.

Garnish and plating

Plate a portion of fried rice (about 1 cup per serving) and place a sweet-chili glazed salmon fillet alongside or on top. Spoon any extra glaze over the salmon. Sprinkle toasted sesame seeds and extra sliced scallions over the whole dish. Serve immediately with lime wedges on the side to squeeze over salmon.