Pla Rad Prik-Style Salmon (Pan-Seared Salmon with Thai Chili-Garlic Sauce)

Method

1. 1

   Pat the salmon fillets dry and season lightly with salt on both sides.

2. 2

   Whisk the garlic, chili, fish sauce, lime juice and palm sugar together into a sharp, punchy sauce — it stays raw, not cooked.

3. 3

   Heat the oil in a skillet over medium-high and lay the salmon in skin-side down. Cook undisturbed 4 minutes until the skin is crisp.

4. 4

   Flip and cook the second side 3 minutes more, until just opaque at the thickest point.

   💡 Pull the salmon while the center still looks barely translucent — it keeps cooking off the heat.

5. 5

   Rest the salmon a minute, then wipe out the pan and warm the sauce in it for 30 seconds, just to soften the raw garlic edge.

6. 6

   Spoon the warm sauce generously over the salmon and scatter with cilantro.

7. 7

   Serve over jasmine rice with extra sauce on the side.