Sweet Chili Salmon Bites
Trendy Eats Tip
Sockeye salmon is leaner than Atlantic salmon, so avoid overcooking it or it can dry out. The salmon is safely cooked at 145°F, although you can remove it from the pan just as it reaches doneness since the small pieces cook quickly.
Notes
1
1. Prepare the salmon. Pat the salmon dry and cut it into roughly 1-inch bite-size pieces. Removing the skin first will make the bites easier to cook and eat.
2. Season. Place the salmon pieces in a bowl. Add about 1 tablespoon olive oil, sweet heat seasoning, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Gently toss until every piece is evenly coated.
3. Heat the pan. Add a light coating of olive oil to a large skillet and heat over medium-high heat.
4. Pan-sear the salmon. Arrange the salmon in a single layer without overcrowding the pan. Cook for approximately 2–3 minutes per side, gently turning the pieces until browned on the outside and cooked through. Work in batches if necessary so the salmon sears rather than steams.
5. Make the glaze. Transfer the cooked salmon to a clean bowl. Add the sweet chili sauce and a small amount of hot sauce.
6. Toss and serve. Gently toss until the salmon is coated in the sweet chili glaze. Allow it to rest for about 2 minutes, then serve over rice and garnish as desired.
Instructions
1 11/2 Ibs wild-caught; sockeye salmon
1 tbsp. Olive oil plus additional for pan-searing
1-1 - 1 1/2 tsp. Sweet heat seasoning
1 tsp. Garlic powder
1 tsp. Onion powder
1/2 tsp. Italian seasoning
1/4 tsp. Salt (optional)
1/4 tsp. Black pepper
1/3-1/2 cup sweet chili sauce
For The Salmon
Sweet Chili Salmon Bites
Tender bites of wild-caught sockeye salmon are seasoned, pan-seared until golden, then tossed in a glossy sweet chili sauce with just a touch of heat. Serve them over rice for a quick lunch or dinner.
Prep Time
10 min
Cooking Time
10-12 min
Rest Time
2 min
Total Time
22–24 Min.