Ingredients :

• The salmon — Choose thick, firm fillets — not farm-raised Atlantic salmon that’s too fatty and falls apart at a touch. Wild salmon or sockeye holds up much better during cooking. Cut regular cubes, about 3 cm on each side, so everything cooks at the same time.
• Smoked paprika — This is what gives that mahogany color and slightly toasted taste to the crust. Use Spanish smoked paprika (pimentón de la Vera) if you can find it — the difference is clear compared to ordinary paprika.
• Sweet chili sauce — The Mae Ploy brand is a safe bet, but all Thai sweet chili sauces work. This brings the sweet roundness that balances the sriracha. Do not replace it with classic hot sauce — the result would be too acidic.
• Sriracha — Dose according to your tolerance. One tablespoon gives a noticeable but not aggressive heat. If you’re cooking for children or sensitive stomachs, half a teaspoon is enough — the sauce remains interesting without being overpowering.