Chili Garlic Salmon with Vegetables
Tender salmon and colorful vegetables cooked in a glossy chili garlic sauce for a bold, comforting, and balanced weeknight dinner.
Equipment
- Large skillet
- Small bowl
- Whisk
- Cutting Board
- Sharp knife
- Measuring Cups and Spoons
Ingredients
For the Salmon
- 1 1/2 lb salmon fillets patted dry
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Chili Garlic Sauce
- 2 tbsp chili garlic sauce use less for milder heat
- 2 tbsp soy sauce use low sodium if preferred
- 1 tbsp honey
- 2 garlic cloves minced
- 1 tbsp rice vinegar
For the Vegetables
- 2 cups broccoli florets
- 1 bell pepper sliced
- 1 zucchini sliced
- 2 green onions sliced, for serving
- 1 tsp sesame seeds optional, for serving
Instructions
- Pat the salmon dry and season both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium heat. Cook the salmon 3 to 4 minutes per side until flaky. Remove and set aside.
- In a small bowl, whisk together chili garlic sauce, soy sauce, honey, minced garlic, and rice vinegar.
- Add broccoli, bell pepper, and zucchini to the same skillet. Sauté 4 to 5 minutes until tender but still vibrant.
- Pour the sauce over the vegetables and simmer 2 to 3 minutes until slightly thickened.
- Return the salmon to the skillet and spoon sauce over the top. Warm 1 to 2 minutes until coated and heated through.
- Serve hot, finished with green onions and sesame seeds if desired.
Notes
For a milder version, reduce the chili garlic sauce. Leftovers keep well for up to 3 days in the refrigerator. Reheat gently so the salmon stays tender.