smokey lime glazed salmon

I’ve been making this yummy salmon for years.  It is a goodie!  Simple.  Oven baked and full of flavor.  I normally serve with some cut mango and some wilted spinach but the other night I only had peas.  This is sweet, smokey and tart – yes, all in one.  It’s great for a dinner party – as it is just as good at room temp.  I usually make steak as well and then most friends are happy.  Even those who usually don’t love salmon!  

I found this in the Wolfe oven pamphlet.  I love when I find awesome recipes in the most obvious places.  Enjoy this.  Great for lunch the next day on top of greens and fresh tomatoes and cucumbers.  Yum! 

Ingredients:

1.5 tablespoons light brown sugar
1.5 tablespoons smoked paprika (or half smoked half sweet, or whatever you have on hand)
1 or 1/2  teaspoons chipotle chili powder (or 2 teaspoons if you like it very spicy) (I use 1/2 teaspoon because I’m a a wimp)
1.5 teaspoons kosher salt (diamond crystal!)
 3/4 teaspoon cumin
1/2 teaspoon pepper (or more if you like)
4 salmon filets
4.5 tablespoons lime juice (fresh)
3.5  tablespoons honey
1.5 tablespoon lime zest 
sprinkle of Maldon salt or other sea salt

Grease a 9×13 baking dish with a little oil and turn oven on to broil.  Mix together the brown sugar, paprika, chipotle chili, salt, cumin and pepper In another bowl, combine the lime juice, zest and honey.  Spray or rub a little olive oil onto the salmon.  Press the dry rub into the flesh.  Using most of it to evenly coat each piece of salmon.  

As best you can invert the salmon into the baking dish (turn upside down – skin will now be on top) trying not to spill the rub too much.  The rub will be underneath the salmon.

Broil the salmon for 6-7 minutes until the skin starts to crisp up a bit.   Maybe a bit longer but check to make sure nothing is burning in there.  

Remove dish from oven and carefully flip the salmon scooping up the rub and all with a large spatula – return to the oven for another 3 minutes.  Then pour the wet glaze over the fish.  Continue to broil until desired wellness.  Remember that it will continue to cook a bit as it sits.  Also remember that bake time will vary depending on how thick your salmon is!

If it gets too brown or is browning too fast – change the oven dial to bake and continue to cook that way.   375 would be fine.  When serving scoop up the juices and glaze on top of the salmon.  Sprinkle with a tiny bit of Maldon salt (optional).  

Enjoy –

honey sriracha roasted salmon

This simple 20 minute recipe gets its flavor from delicious oven broiled salmon, fresh crisp marinated cucumbers and from a delightful sprinkling of furikake (a dried mixed seasoning made from sesame seeds, seaweed flakes, salt and sugar). 

I love this recipe and all the flavors – sweet honey, spicy sriracha, tart rice vinegar, and warm sesame oil – the hot salmon with the cold veggies – that is a successful theme for me.  

Gina Homolka – the author of all the Skinny Taste cookbooks and blog recommends making this as a bowl – customizing as you see fit.  I kept it very simple but you can add rice or other grains, edamame, tomato, avocado, shaved carrots chopped peppers etc.  

I love all of her recipes and have several of her cookbooks. I just wish it wasn’t called Skinny Taste – only because well the recipes are just good – not only good if you are on a diet.  Gina provides the nutritional value of every recipe which is amazing.  I tend to add more oil than she does – or more cheese and often I double the sauce when I’m cooking from her recipes but easy to stick to the recipe esp if trying to lose a little weight. 

You can find the recipe recipe here.  Just take note of my thoughts below:

I use 1/2 the sriracha the recipe calls for.  I’m a weakling when it comes to spicy food.  You can always add some sriracha at service – let your family or friends take control of their spice level.

Your salmon will cook faster if it is thinner.  Don’t rely on prescribed cooking times.  Peek at the fish – cut a cube in half and remember that it will continue to cook as it sits on the counter after cooking.  Rob likes his cooked through so I gave him all the thin slices and I like mine medium.  We were both happy. 

Double the sauce – if you are like me saucy and tasty are the key to making a yummy salmon bowl.  And baste twice!  Not an order of course – you get to do what YOU like!

Enjoy – 

Oh, this is delicious for lunch the next day. 

honey soy glazed salmon

I sent this recipe to Andy and at the end of that very day, he sent me the photo on the right!  He went to the store, bought everything and cooked it straight away.  He told me how good it was so I made it the next day.  We both loved it.  Rob loved it – I made it with shrimp for Sylvie and she loved that too.  I don’t have a ton more to say about this dish save for the obvious – it looks good, is easy to prep and tastes delicious.  Andy added a lot of veggies and scallions and really plated it up well for himself.   I can’t eat scallions so just kept it simple with some squash and string beans.  

The Tik Tok video of this salmon is what caught my eye.   I followed up by looking at the blog Jasmine and Tea for the ingredients and measurements.  

I’m taking the lazy lady way out and I’m going to provide the link to the recipe here.  Jasmine provides tons of tips and really good instruction.  Read through it first.  Then take note of of my clarifications below.

To be clear (as I’m not sure it is) remove the veggies from the pan before you add the sauce to the pan.  After the sauce has reduced (as instructed),  place the salmon back in to the sauce to finish cooking and then add the cooked veggies at the very end (so they don’t get mushy but heat up).

Lastly, I put in half of the recommended amount of chili paste – but if you love the heat, go for it!

Enjoy-