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  • Writer's pictureAshleigh Fynn

Sweet Chili & Mustard Glazed Salmon

We are not massive fish people (surprising considering I'm a Fynn(-Munda)), but I knew that for Easter I wanted something light but fancy. I consulted my favourites - Ina Garten, Nigella, Ottolenghi but it was my girl Chrissy Teigen who pulled through in the end with this crazy easy, super delicious salmon dish.

Time: 25 Minutes

Serves: 6

Difficulty: Easy Peasy


  • 6 skin on Salmon fillets

  • 2/3 Cup Sweet Chili sauce

  • 2 Tbsp Sambal Oelek

  • 2 Tbsp Wholegrain Mustard

  • Kosher salt & Freshly ground black pepper


  1. Place an oven rack ±10cm from the grill and preheat the grill on maximum

  2. Season the fillets well with salt & pepper

  3. Mix together the sweet chili, sambal oelek and mustard and pour the mixture into a large cast iron skillet/oven proof pan before placing over medium-high heat

  4. Once the sauce begins to bubble lay the salmon (skin side up) in the sauce and cook for ±2 minutes or until pale pink on the outside

  5. Move the skillet/pan into the oven under the preheated grill and cook for 3-4 minutes. The skin should be nicely crispy and the salmon medium-rare.

  6. Remove the skillet from the oven and move the fish to a serving platter. Put the skillet on the stove over high heat, add 75ml water and stir, making sure to scrape the goodies off the bottom of the pan, until the sauce is thick (±2 minutes)

  7. Pour the sauce over the salmon and serve immediately

Happy Cooking!


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