The easy sweet and spicy glaze takes this simple salmon recipe over the top. Use fatty Atlantic salmon for this simple Pan-Asian recipe and top with fresh cilantro, scallions, peanuts and sesame seeds. A squeeze of lime makes it irresistible.
In a small bowl, combine the soy sauce, sweet chile sauce and sriracha. Whisk to combine.
FOR THE SALMON:
Slice the salmon filets into 4 equal sized slices. Pat the fish dry with paper towels and lightly sprinkle with salt and pepper.
Heat a large skillet over medium high heat and add the butter and olive oil. When the butter starts to foam and get bubbly add the salmon filets and sear on one side for 1 minute. Flip the fish and brush with glaze.
Sear for one minute, then flip again and brush each fillet with more glaze. Remove from heat. (Note: I like to keep the center of the fish rare. If you prefer it cooked all the way through, continue to cook and glaze the fish until you get to the doneness you prefer.)
Transfer the fish to a serving platter or plates and garnish with a sprinkle of sesame seeds, scallions, peanuts and fresh cilantro. Squeeze a lime wedge over the salmon.