Pat the salmon fillets dry with a paper towel. Season both sides with salt,black pepper, and garlic powder.

In a large, oven-safe skillet (like cast iron), add the Thai sweet chili sauce,sambal oelek (if using), and whole grain mustard. Whisk everythingtogether until the ingredients are well combined.

Place the skillet on the stove over medium heat and bring the mixture to aboil, stirring occasionally. Let it simmer for about 2-3 minutes to allow theflavors to meld.

Gently place the seasoned salmon fillets skin-side down in the skillet.Spoon some of the glaze over the top of each fillet. Allow the salmon tocook for 2-3 minutes on the stovetop.

Preheat your oven broiler to high. Transfer the skillet with the salmon tothe oven and broil for about 3-4 minutes, or until the salmon develops anice crust and is cooked to your desired doneness. Keep a close eye on itto avoid burning.

Carefully remove the skillet from the oven and transfer the salmon fillets toa plate. Add 2 tablespoons of water to the skillet with the remaining glaze.

Return the skillet to the stovetop over medium heat and bring the glaze toa boil. Let it simmer for 1-2 minutes, stirring occasionally, until the saucethickens slightly.

Pour the reduced sauce over the salmon fillets. Serve the salmon over riceor with your favorite side dish, drizzling any extra sauce on top.