Chrissy Teigen is a goddess who I secretly wish was my best friend IRL. Her cookbook, Cravings, is amazing and I have loved almost every single thing I’ve made from it. Not liked. LOVED. Especially this salmon. Holy smokes, it is delicious. I’ve made some tiny modifications to this recipe, but would highly recommend you purchase her book, like, yesterday.
Time: 20 minutes
- 4 (6 oz) skin-on center-cut salmon fillets
- Salt and freshly ground black pepper
- 2/3 cup Thai sweet chili sauce
- 2 Tbsp sambal oelek
- 2 Tbsp large-grain mustard
- Position a rack 4 – 6 inches from the top of your oven and preheat the broiler* to high.
- Season the salmon all over with the salt and pepper.
- In a small bowl, stir together the sweet chili sauce, sambal oelek, and mustard. Pour the mixture into a large cast-iron skillet.
- Set the skillet over medium-high heat and heat until the mixture begins to bubble.
- Lay the salmon, skin-side up, in the sauce. Cook until the salmon starts to turn pale pink on the outside, about 2 minutes, then move the skillet to the oven and broil until the salmon crisps and the salmon is medium-rare, 3 to 4 minutes**.
- Remove the salmon from the oven and transfer the salmon to a serving platter. Return the skillet to the stove, add 1/4 cup water, and cook over high heat, stirring and scraping until the sauce thickens (about 2 minutes).
- Pour the sauce over the salmon and serve immediately.
*If you’re an amateur like I once was, you may think that turning the oven on “high broil” means your oven is at the hottest possible setting. Incorrect. “Broil” means that the heat is coming from above, which is why it’s important to keep the rack 4 to 6 inches from the top for best cooking. If you knew this already because it’s “common knowledge,” then great, congrats *eye roll*.
**If the idea of medium-rare salmon makes you queasy, I promise it’s okay. Have you ever eaten sushi with salmon? It was probably raw. Was your salmon ever frozen? Then it’s fine. If you’re still not satisfied, cook it for 1-2 extra minutes in the broiler so it’s more medium, but be VERY careful not to overcook or else it will come out rubbery. No bueno.