Description

A quick, 15-minute weeknight dinner featuring pan-seared salmon cubes tossed in a sticky sweet chili glaze. This healthy, high-protein meal is simple to make and perfect for busy evenings.

Ingredients

Scale

1.5 pounds salmon fillets, cut into 1-inch cubes
2 tablespoons neutral oil (avocado or light olive oil)
1/2 teaspoon kosher salt
Black pepper, to taste
1/2 cup sweet chili sauce
2 tablespoons soy sauce (or tamari for gluten-free)
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 green onions, sliced
1 tablespoon sesame seeds, toasted
Lime wedges, for serving

Instructions

Pat the salmon cubes dry with paper towels and season lightly with salt and pepper.
In a small bowl, whisk together the sweet chili sauce, soy sauce, minced garlic, and grated ginger. Optionally heat the mixture briefly to combine.
Heat the neutral oil in a large skillet over medium-high heat until shimmering.
Add salmon cubes in a single layer (cook in batches if necessary) and sear for 2-3 minutes without moving until a golden crust forms.
Flip the cubes and cook for another 2-3 minutes until opaque and flaky.
Reduce heat to medium-low, pour the glaze over the salmon, and toss gently to coat.
Simmer for 1-2 minutes until the sauce thickens and sticks to the fish.
Transfer to a serving plate, garnish with green onions and toasted sesame seeds, and serve immediately with lime wedges.

Notes

Ensure salmon is completely thawed and patted dry to achieve a good sear. Do not overcrowd the pan to prevent steaming. If the sauce is too thick, add a splash of water or soy sauce. For a spicy version, add sriracha or red pepper flakes to the glaze.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Asian Fusion

Nutrition

Serving Size: Approximately 1/4 of
Calories: 280
Sugar: 14
Sodium: 680
Fat: 12
Saturated Fat: 2
Carbohydrates: 18
Protein: 25

Keywords: salmon, sweet chili, healthy dinner, quick meals, weeknight dinner, high protein, gluten-free option, seafood