Honey Chili Glazed Blackened Salmon

Chef Thai

  • 4-6 fresh salmon filets (6 ounces each)
  • 1/2 teaspoon pink salt
  • 1/2 black pepper
  • Chef Thai all-purpose Cajun seasoning (or your choice).


  • 3 tablespoons butter
  • 6 garlic cloves (minced)
  • 1 1/2 cups honey
  • 3 tablespoons soy sauce
  • 2 tablespoons chili sauce (with flakes)
  • 1 tablespoon lemon juice
  • 1/2 cup green onions
  • 1/2 cup cilantro
  • 3 tablespoons water
  • 4 tablespoons hot sauce
  • chopped fresh parsley for garnish



  • Place the garlic, soy sauce, honey, lime juice and black pepper in a small bowl. Stir to combine. Set aside.
  • Rub the hot sauce and seasoning mixture to the tops and bottoms of the salmon filets
  • Heat a large non-stick skillet over medium-high heat. Add the vegetable oil and butter. Heat until shimmering.
  • Add the salmon seasoned side down and flip to the other side. Cook for 4-5 minutes or until the salmon
    is seared. Reduce the heat to medium, flip the filets and add the honey lemon sauce to the pan. Cook the salmon for 3-4 minutes, basting it with the sauce. Turn the filets and cook for another few minutes until cooked through. The salmon will flake easily with a fork when done.
  • Remove the salmon from the skillet to a serving plate. You can cook the sauce for a few more minutes
    to reduce, thicken and caramelize if desired. Take care not to burn. Spoon the sauce over the salmon and serve immediately.
  • Garnish with green onions and serve with lime wedges.