Season the salmon fillets on both sides with salt an pepper.
Heat 3 tablespoons of vegetable or Canola oil in a medium pan. Once the oil is hot, carefully add the salmon fillets into the pan (skin side down if they have skin on). Cook until the skin is brown and crispy.
In the meantime, add a tablespoon of vegetable or Canola oil into a small sauce pan. When the oil is hot, add minced garlic and dried chilies. Cook until garlic is crispy but not burnt.
Add Tamarind Paste, Fish Sauce, Thai Sweet Chili Sauce, and cayenne pepper or hot sauce (optional). Bring it to a boil and let it simmer for a few minutes until the sauce is thick.
Carefully flip the salmon with spatula. Cook for additional 3-4 minutes until they are done. You can tell when the entire fillet is no longer translucent.
Transfer salmon fillets on the serving plates, spoon generous amount of the tamarind sauce on top and garnish with some cilantro leaves (optional). Serve hot with some Jasmin rice.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/salmon-with-tamarind-sauce/