Skillet Salmon with Balsamic Thai Chile Glaze is a fantastic dish that goes well for events like New Years Eve.
Salmon with Balsamic Thai Chile Glaze
- 12" cast iron skillet
- 4 scallions white parts and 4 inches of green tops
- 6 salmon fillets with skin attached; 6 oz fillets
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 tbsp vegetable oil
- 1 tbsp Sesame oil
- 3 cloves garlic mined; or ½ tsp garlic powder
- 2 tbsp ginger fresh; grated
- ½ cup Thai chili sauce sweet
- ¼ cup light brown sugar firmly packed
- 3 tbsp soy sauce
- 3 tbsp balsamic vinegar
- 2 tbsp lime juice freshly squeezed
- Dice white parts of scallions and put in a bowl for later. Chop green part of scallions on a diagonal and save for later.
- Rise and dry the salmon fillets. In a 12″ skillet heat the vegetable oil on medium / high heat.
- Sear the salmon fillets with skin side up for 4 minutes. Turn filets over and cook until salmon is translucent.
- Take salmon out of the skillet and cover with aluminum foil. Wipe out the skillet and add the sesame oil, garlic, ginger and white part of scallions. Cook for 1 to 2 minutes over medium / high heat. It will start to smell amazing. Add the chili sauce, brown sugar, soy sauce and vinegar. Mix until it becomes the consistency of a syrup.
- Serve salmon with glazed brushed on top. Add green tops of scallions to each fillet.
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.