Sweet Chili Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1 tsp black pepper, dividing evenly among fillets. Let rest at room temperature while you prepare the glaze (10–15 minutes).

Make glaze

In a small saucepan over medium heat, combine 1 cup sweet chili sauce, 2 tbs low-sodium soy sauce, 1 tbs rice vinegar, 1 tbs honey, 2 minced garlic cloves, and 1 tsp grated ginger. Stir and bring to a gentle simmer.

Thicken glaze

Mix 1 tsp cornstarch with 1 tbs water to form a slurry. Whisk the slurry into the simmering glaze and cook 1–2 minutes until glossy and slightly thickened. Remove from heat and set aside, reserving about 3 tbs for finishing the plated fish; the remainder will be used during cooking.

Sear salmon

Heat a large ovenproof skillet over medium-high heat and add 1 tbs olive oil. When oil shimmers, place salmon fillets skin-side down and sear 3–4 minutes without moving, until skin is crisp and fish releases easily. Spoon 2–3 tbs glaze over the flesh side of each fillet.

Finish in oven

Transfer the skillet to a 400°F (205°C) oven and roast 6–8 minutes for medium doneness (internal temp 125–130°F / 52–54°C), or longer if you prefer well done. Remove from oven and spoon reserved glaze over the top.

Finish & garnish

Sprinkle toasted sesame seeds (2 tbs) and sliced chives (2 tbs) over the glazed salmon. Let rest 2 minutes before plating.

Rinse 2 cups short-grain sushi rice under cold water in a fine-mesh sieve, swirling and draining until the water runs mostly clear (3–4 rinses). Drain 10 minutes.

Combine rinsed rice and 2.25 cups water in a medium pot with a tight-fitting lid. Bring to a simmer over medium-high heat, then reduce to low, cover, and cook 15 minutes. Remove from heat and let steam, still covered, 10 minutes.

While rice cooks, warm 3 tbs rice vinegar, 1 tbs sugar, and 1/2 tsp salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a wide bowl, gently fold in the vinegar mixture with a rice paddle or spatula until combined, fanning to cool slightly for a glossy finish. Keep warm (covered) until serving.

Preheat oven to 400°F (205°C) if not already on from roasting the salmon. Trim woody ends from 1 lb asparagus and place on a rimmed baking sheet. Toss with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to coat.

Roast asparagus in the oven alongside the salmon for 8–10 minutes, until bright green and tender-crisp (timing can overlap with salmon; adjust placement so both finish together). Alternatively, sauté asparagus in a skillet over medium-high heat 4–6 minutes until crisp-tender.

When done, transfer asparagus to a plate and, if desired, squeeze a little lime juice over the top for brightness.

Divide warm sushi rice among 4 plates, forming a bed or shallow mound. Place one glazed salmon fillet atop the rice on each plate with the skin side down (so glaze is visible). Arrange roasted asparagus alongside.

Drizzle any pan juices or remaining glaze lightly over the salmon and rice. Garnish with additional sesame seeds and chives, scallion ribbons, pickled ginger, and a lime wedge on the side. Serve immediately.