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send to friend | print Chili Salmon

Makes 4 servings

I just discovered chili oil a year or so ago, and totally love it. This is very simple nd very good.

Ingredients

  • 4-8 ounce salmon fillets, the skin-on-the-bottom-kind
  • Kosher salt and pepper to taste
  • 6 tablespoons chili oil
  • 1 cup green onions, chopped fine

Steps

  1. With skin side down, season salmon well with Kosher salt and pepper and cover with chili oil - let sit 10 minutes
  2. Heat a non-stick pan really really well until almost smoking
  3. Turn on the fan and carefully add salmon, skin side up this time
  4. Shake pan a little to keep salmon from sticking and let cook until about half done, depending on how thick your salmon is it should not take more than 5 minutes
  5. Flip over, cook another couple of minutes and remove
  6. Put on plates and cover the top of each piece with the green onions
  7. It will be beautiful and amazingly tastiful (good word huh?) but not too spicy