4 Servings
Flaky, pan-seared salmon glazed in a spicy, umami-packed chile crisp sauce – a bold, flavorful dinner that comes together fast once your salmon is room temp.
Ingredients
- 4 (4 oz) Sea Best Atlantic Salmon fillets
- ½ tsp kosher salt
- 2 cloves garlic, grated
- 2 tbsp low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp chili crisp (adjust to taste)
- 1 tsp toasted sesame oil
- Neutral oil, for searing (e.g., avocado or canola)
Directions
- Remove salmon from the fridge about 40 minutes before cooking to allow even searing. Pat dry and season the flesh side with kosher salt.
- In a small bowl or measuring cup, whisk together grated garlic, soy sauce, honey, chili crisp, and toasted sesame oil. Set aside.
- Heat a large skillet over medium-high heat and add a drizzle of neutral oil.
- Place salmon skin-side up (flesh-side down) in the pan. Cook for 2–3 minutes until golden brown. Flip and cook an additional 2–3 minutes.
- In the final minute, spoon the sauce over the top of the fillets and pour any remaining sauce around the pan. Let it bubble and reduce for 15–30 seconds to glaze the fish.
- Remove from heat and serve immediately.
Tips:
- Make it a meal: Serve with steamed jasmine rice, roasted broccolini, or sautéed bok choy.
- Make it a bowl: Serve salmon over rice with cucumbers, avocado, and pickled carrots for a simple rice bowl.
- Don’t crowd the pan — sear in batches if needed for a crispier crust.
- Like it spicier? Add a bit more chili crisp or a splash of sriracha to the sauce.
