Let’s talk about a flavor-packed dish that isn’t peppermint bark cheesecake.
It’s been a while since I posted a salmon recipe here — about 15 months if we’re being precise. The last straightforward salmon dish I shared was back in August 2014, and while I did post crispy tortilla-crusted salmon sliders in February, that one felt more snack-like than a classic, nourishing salmon dinner.
The first week of the year is the perfect time for a true plate-of-health salmon recipe, because sometimes we all need to indulge in the cliches of fresh starts.
During pregnancy I had almost no appetite and a lot of aversions. Salmon, despite being widely recommended as one of the healthiest choices, was not something I wanted to eat. I ignored all the helpful grocery-store advice — I just wasn’t feeling it.
I prefer fresh, wild-caught salmon. The “wild-caught” part is what I read online and what makes sense for health benefits. The “fresh” part is a bit of family conditioning — my grandmother had a way of warning us about food that sat under the deli lights, convinced it would turn bad. So I gravitate toward salmon that looks and feels freshly sliced, not something that’s been under display lights for too long.
That said, I do give a pass to higher-end stores — if it’s from Whole Foods I assume it’s been handled well. For everything else, presentation matters. One local grocery often sells chili-seasoned salmon that looks like it’s been hanging under the lights too long. That visual is what inspired this recipe — I wanted a fresh-tasting, bold-flavored take.
This version riffs on one of my favorites, toasted sesame ginger salmon, and leans into Thai flavors: sweet chili sauce coats the salmon, chunks are skewered with scallions (grilled scallions are a revelation), and the finished skewers are brightened with toasted sesame oil, sesame seeds and fresh cilantro. If you’re not a cilantro fan, feel free to skip it.
These skewers are simple and fast, especially if you already stock sweet chili sauce. My favorite is the Trader Joe’s version, but any good jar will work. Coat salmon chunks in sauce, thread them onto skewers with green onions, quickly cook in a skillet or on a grill pan, then finish with sesame oil, sesame seeds and cilantro. A squeeze of lime and extra chili sauce on the side takes them over the top.
They’ll take less than 30 minutes if you know your way around a kitchen, but allow a leisurely half hour if you prefer. You’ll have time to make rice or a quick salad for serving.
Sweet Chili Salmon Skewers
Yield:
4
30 mins
Ingredients
- 4 (4-ounce) salmon fillets, cut into chunks
- A pinch of salt and pepper
- 1 bunch of green onions, sliced into 1 to 2-inch pieces
- 1 cup sweet chili sauce, plus extra for topping
- 1 tablespoon coconut oil
- 2 tablespoons fresh chopped cilantro
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 2 limes, sliced
Instructions
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Place the salmon in a bowl and season with salt and pepper. Add the sweet chili sauce and toss to coat. Thread the salmon chunks onto skewers, alternating with pieces of green onion — start and end with salmon. If you like, add a little extra chili sauce to the skewers.
-
Heat a large skillet or grill pan over medium-high heat and add the coconut oil. Cook the skewers until the salmon is opaque and golden on all sides, about 1 to 2 minutes per side. Remove from the pan, drizzle with toasted sesame oil and sprinkle with cilantro and sesame seeds. Finish with a squeeze of lime and serve with extra chili sauce.
Main Course
American
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