This is one of the quickest dinners you will ever cook. But don’t let that fool you into thinking this isn’t packed with flavor. The salmon cooks in a sauce that is part spicy, part sweet and has the added tang of mustard for a trifecta of goodness. When my kids were little they hated green beans. Wouldn’t touch them no matter how much I begged and pleaded. Until I made this recipe. They are sweet, salty, tossed with toasted nuts and a copious amount of butter. My kids now beg me to make this recipe, so it’s in constant rotation. It’s that good.
- Four 8-ounce skin on, center cut salmon fillets
- Salt and Pepper
- 2/3 cup Thai sweet chili sauce (you can find this in the Asian aisle of your grocery store)
- 2 tablespoons sambal oelek (chili sauce, you can find in the Asian aisle of your grocery store)
- 2 tablespoons whole grain mustard
- 4 lime wedges
Season salmon, on both sides, with salt and pepper. Set aside.
Position oven rack 4 to 6 inches below the heating element. Preheat the broiler to high. Some ovens have a temperature to set the broiler, and others simply have a broiler “on” setting. Use whichever setting works for your oven.
In a small bowl, whisk together chili sauce, sambal oelek, and mustard. Heat cast iron pan over medium high heat and add the sauce. When the sauce just starts to bubble, carefully lay the salmon fillets on top, skin side up. Cook until the outside of the salmon turns pink, about 2 minutes, then move the skillet to the oven. Broil until the skin gets nicely charred and the salmon is medium rare, about 4-5 minutes.
Remove the pan from the oven, with a slotted spoon remove the salmon and set aside on a platter. Tent the platter with foil.
Bring the liquid to simmer, then add ¼ cup water and cook over high heat, stirring constantly being sure to scrape the bottom of the pan, until the sauce thickens. This should take about 2 minutes.
Pour the sauce over the salmon, with lime wedges on the side, and serve immediately. I love a squeeze of lime over my salmon which adds a touch of lightness and acidity.
Recipe from “Cravings, Crissy Teigen”