Sticky sweet chili grilled salmon marinated in an amazing marinating mixture made with the famous Thai style Mae Ploy sauce.
Of course, there are many and thousands of salmon recipes out there. But only one grilling style got my attention, to be honest: Thai-style grilled salmon.
For frying, I would love to make this honey butter Cajun salmon every time. It is quick, easy, and delicious.
If you haven't tried this yet, you should. And you won't be disappointed I promise.
How to cook salmon perfectly?
The thing about salmon is it's super easy to transform salmon into a delicious meal. However, salmon can also be overcooked in a blink of an eye.
Overcooked salmon is very flaky and dry. But an under-cooked one is hard to swallow down the throat because the texture is hard on the outside but squishy inside. And you don't want to experience that "thing" in your mouth, I swear to the God of Chef.
Quick overview of how to make this sweet chili grilled salmon
If you're using small piece of salmon fillet, skin on, weight around 8 ~ 10 oz:
- Pat dry salmon fillet. Use a sharp knife and score crisscross lines on the non-skin side of the salmon (about ⅓ inch in depth).
- Marinade salmon with Thai sweet chili sauce for at least an hour. Pan-fry salmon on a heavy-bottom cooking pan, skin side down for roughly 2 minutes on medium-high heat, OR as long as the skin is released from the pan.
- You should never try to turn the salmon if the skin has not been released completely, it'll damage the skin, and the salmon will lose protection to guard it against being overcooked.
- Turn it over carefully using the most versatile spatula. Cook another side for extra 2 minutes.
- Pop it into the oven at 200C/390F and cook for 10 minutes (medium) or 15 minutes (almost well done).
- Total cooking time of an 8 ~ 10 oz salmon (2 in thick) should not exceed 20 minutes.
If you're using one whole side of salmon, you can skip the pan frying part and put it straight into the oven. Be aware that the tip of the fillet might cook a little faster than the middle.
- Mae Ploy sweet chili sauce - this Thai sauce is amazing, guys. You can use it in a marinade mixture or as a dipping sauce. It goes good either way.
- Golden Mountain soy sauce - another amazing Thai cooking/dipping sauce. It is used a lot in Thai cuisine. It adds an excellent taste to this sticky sweet chili salmon.
- You can substitute Golden Mountain for Maggi seasoning soy sauce.
- I won't recommend regular light/dark soy sauce for this recipe as it can overpower the sweet chili Thai Mae Ploy sauce taste.
Thai Style Sweet Chili Grilled Salmon
- Grilling pan
- 8 oz salmon fillet middle part of the fish, skin on
- salt and pepper to taste
- 2 tbsp Maeploy sweet chili sauce
- 2 tbsp ketchup
- 1 tbsp oyster sauce
- 1 tbsp seasoning soy sauce Maggi or Golden Mountain brand
- 1 c green onion chopped
- 3 tbsp vegetable oil
- mixed green
- roasted peanut
For grilled salmon
- Pat dry salmon fillet. Use a sharp knife, score crisscross lines on non-skin side of the salmon (about ⅓ inch in depth). Seasoning with small dash of salt and pepper.
- Mix together ingredients of marinade liquid. Pour on scored salmon and let marinade for at least 1 hour. Save left over sauce (if any) to serve on a side later
- Pre-heat oven to 390F/200C.
- In a heavy-bottom cooking pan, heat enough oil on medium high heat, wait until both the pan and oil are hot, put the salmon (skin side down) and fry for 2 minutes or until the skin is released completely from the pan surface.
- Use rubber spatula to flip the salmon, and cook the other side for another 2 minutes.
- Move the salmon from cooking pan to grilling pan (skin side down) and put in the oven. Cook for another 15 minutes.
For scallion oi
- In a small frying pan, heat 3tbsp of oil on medium heat, then add chopped green onion. Stir to coat onion evenly with oil. Turn off the heat immediately. Set aside for later use
- After the salmon is done cooking, take it out of the oven and let it rest for 2 minutes then served immediately with scallion on top, roasted peanut, a side of sweet chili sauce, and mixed green (See notes for more serving options).
- Mix greens
- By itself
- A hot bowl of steamed rice