Crispy skin salmon and sweet chili sauce

Crispy Skin Salmon with Yellow Chives & Sweet Chili Sauce

Cost is about $4 per serving using wild salmon, less using farm-raised.

Calories, 400 per serving.

Total prep and cooking time, 20 minutes.


  • 2 cup of 3-inch long strips of yellow chives or leeks
  • 1 pound salmon filet with the skin
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons of Sweet Chili Sauce
  • 2 tablespoons fish sauce
  • 1 teaspoon lemon juice
  • Salt & pepper
  • Cilantro


Rinse the chives with cold water. Thoroughly pat dry. Cut the chives into 6-inch lengths to make up 2 cups. Cut the salmon into four pieces that are approximately 3-inch square by about 1-2-inch thick. Salt and pepper the salmon.

Heat the skillet over medium-high heat. When hot add 1 to 2 tablespoons vegetable oil. Add the salmon filets, skin side down and seared until the skin is crisp, about 1 to 2 minutes. Turn over to sear the other side for 1 minute. Turn to sear the remaining four sides for about 30 seconds on each side. Put the salmon skin side down in the skillet.

For medium-rare, turn off heat and leave salmon skin side down in pan.

For well done, turn to medium-low heat, leave salmon skin side up and cook for an additional 5-7 minutes.

In a second sauté pan, add 1 tablespoon oil and the garlic; saute lightly until golden brown.

Add the yellow chives; saute for a few seconds or until they begin to wilt.

Add the balsamic vinegar, salt and black pepper to taste. Cook for a few seconds longer and reduce to a light glaze.

Mix Sweet Chili Sauce with fish sauce and lemon juice together. Arrange the chives on a plate in the center.

Lay the salmon on top. Swirl the Sweet Chili Sauce around the perimeter of the plate. Garnish with cilantro stem over the top. Serve hot.

LINK: Chef Khai's blog

Chef's charity, CHEFS WITHOUT BORDERS, raises money for culinary schools in Vietnam.

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