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Salmon Steak in Sweet Chili Sauce

Author
Cookinero 23 Feb 2025
6440
Salmon Steak in Sweet Chili Sauce

Red fish is a very useful and important product for human health. It is rich not only in easily digestible protein and healthy fats, but also in a number of vitamins - groups B, A, E, PP, C, D, H and micro- and macroelements (potassium, iodine, phosphorus, calcium, sodium, chromium, magnesium, etc.). Salmon steak in a frying pan is a great solution for both a family dinner and a festive table. Not only healthy and tasty, but also quick and easy!

How to cook Salmon Steak in Sweet Chili Sauce

Step 1

Salmon Steak in Sweet Chili Sauce

Finely chop the onion and ginger.

Step 2

Salmon Steak in Sweet Chili Sauce

Cut the chili pepper into rings.

Step 3

Salmon Steak in Sweet Chili Sauce

Heat a deep frying pan, pour in soy sauce and sweet chili sauce, add chopped onion, ginger and spices.

Step 4

Salmon Steak in Sweet Chili Sauce

Leave the sauce mixture to heat in the pan, but do not let it boil. Place the salmon steak in the pan and fry it for 3-4 minutes.

Step 5

Salmon Steak in Sweet Chili Sauce

Turn the steak over and fry it for another 3-4 minutes until a characteristic crust appears. The fish is ready!

Salmon Steak in Sweet Chili Sauce - FAQ About Ingredients, Baking Time and Storage

Absolutely! This recipe works well with other firm-fleshed fish like trout, cod, or halibut. Adjust cooking time slightly depending on the thickness of the fillet.
Try mixing honey or maple syrup with a bit of sriracha or red pepper flakes for a sweet-spicy alternative. Hoisin sauce with a splash of vinegar also works.
Replace salmon with thick slices of portobello mushrooms or tofu. Press tofu first to remove excess moisture and marinate for better flavor absorption.
Yes! Use a sugar-free sweet chili sauce or make your own with erythritol. Serve with cauliflower rice or zucchini noodles instead of regular rice.
Store cooled leftovers in an airtight container in the fridge for up to 2 days. The sauce may thicken - reheat gently with a splash of water if needed.
Freezing isn't recommended as the texture of cooked salmon deteriorates. It's best enjoyed fresh, but if needed, freeze for up to 3 weeks and reheat gently.
Try jasmine rice, steamed bok choy, or a crisp cucumber salad. For heartier meals, serve with roasted sweet potatoes or quinoa.
The fish should flake easily with a fork and reach 145°F (63°C) internally. It will continue cooking slightly after removing from heat.
Yes! Prepare the sauce up to 3 days in advance and store refrigerated. Reheat before adding the salmon - the flavors often improve over time.
Simply thin it with a tablespoon of water, broth, or coconut milk until you reach your desired consistency.

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