Two ingredients is all you need for a Thai Sweet Chili Salmon that’s easy to make for a healthy weeknight meal.
Heat a large non stick skillet over medium heat with oil. Season Salmon filets with salt and pepper on both sides.
Place skin side up and cook for 3-4 minutes, depending on thickness. If fat pockets start coming out, then lower the heat. Flip Salmon over to skin side down and cook for another 3-4 minutes.
On the last minute of cooking, pour sweet chili sauce over the tops of each filet. Allow to simmer for a minute, remove and serve immediately with either cauliflower rice (pictured), or white/brow rice, quinoa, noodles, or zoodles.
Most important tip is to not overcook the salmon, You want just a slight bit of pinkness in the middle.