Mayonnaise: The mayonnaise gives the sauce the creamy texture it is known for. You could make your own or use light mayonnaise if that is what you have on hand.
Thai Sweet Chili Sauce: The sweetness really comes out in each bite, followed by the heat from the Sriracha. Make your own if you don’t have any on hand.
Sriracha: We used a teaspoon of Sriracha in this recipe, but you could definitely increase the amount if you prefer more of a kick
When is Salmon Done Cooking?
According to the United States Department of Agriculture, salmon is cooked through when the thickest part of the filet is 145°F on a meat thermometer. But, you can remove salmon from the oven, skillet, or grill closer to 130°F for a medium-cooked salmon; it will continue to cook after being removed from heat.
If you don’t have a thermometer, salmon is done cooking when it is a bit flaky when using a fork. Be careful to not overcook salmon; that will make it dry. The outside should be an opaque pink when cooked. In addition, the cook times will vary depending on the cooking method and the size of the filets. If possible, I would definitely recommend a meat thermometer.
Do I Cook Salmon with the Skin On or Off?
Unless you are poaching the salmon, I recommend leaving the skin on. The skin acts as a barrier between the flesh and the hot sheet pan or grill. Cook the salmon skin-side down, which helps prevent the most delicate flesh of the filet from overcooking. It is a personal preference if you choose to eat the skin or not.
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