The health benefits of eating fish are known world wide, but not all fish is good for you. Farm raised fish, although cheaper and more readily available, can contain dangerous levels of bacteria, antibiotics and pollutants, so choosing the right kind of fish is the most important step towards making healthy eating choices.
For this sweet chili and lime salmon, I am using pacific wild caught salmon, but wild caught coho or alaskan sockeye salmon is also a healthy choice. If you would like to read more about the health benefits of wild caught salmon, click here.
Now if you are like many people out there that know all about the health benefits of salmon, but still don’t like the way it tastes, you should definitely give this sweet chili and lime salmon a try. After being seasoning with cumin, garlic and chipotle spices, this salmon is brushed with a glazed full of sweet, heat and tanginess and then roasted to caramelized perfection. Now that sounds like something that anyone could fall in love with, right?
Let’s get it started…
Start by setting your salmon out about 30 minutes before you plan on preparing it, this will allow it to come to room temperature before roasting, which will help it to cook evenly. While your salmon relaxes, preheat your oven to 400 degrees and gather 1/4 teaspoon of cumin, 1/4 teaspoon of garlic salt, 1/4 teaspoon of chipotle seasoning, 1 teaspoon of fresh lime zest, 1/4 cup of fresh lime juice, 2 tablespoons of honey, 2 cloves of garlic, some red pepper flakes (1/4-1/2 teaspoon, depending on how spicy you want it), 1 tablespoon of butter and fresh cilantro.
Start by seasoning your salmon filet with the cumin, garlic salt, chipotle and lime zest. Rub it in gently and then set the salmon aside, while you make the glaze.
In a small saucepan, combine 1/4 cup of fresh lime juice with 2 tablespoons of honey, 2 crushed or pasted garlic cloves, 1/4-1/2 teaspoon of red pepper flakes and a pinch of salt and black pepper. Place the saucepan over medium heat and allow the glaze to simmer until it begins to reduce a bit. This should only take 2-3 minutes.
Remove the saucepan from the heat and whisk in 1 tablespoon of butter.
Brush about half of the glaze over the salmon and set the rest aside for now. Bake on the center rack of a 400 degree oven for 12-15 minutes and then transfer the baking sheet on a heat proof surface.
Turn your ovens high broiler on and brush the salmon with the remaining glaze.
Return the salmon to the center rack of your oven and broil until the glaze is deep in color and caramelized. This should take no more than 2 minutes, but keep an eye on it, so it does not burn and as soon as it looks fabulous, transfer the baking sheet back onto your heat proof surface and get ready to fall in love with salmon…
Look at that glaze! The whole kitchen smells amazing and the salmon is moist, flaky and incredibly flavorful. The glaze creates a sweet, spicy and tangy caramelized crust over the top that is addictively delicious. I am confident that anyone would love this salmon… even none fish appreciators.
I like to garnish this salmon with finely chopped cilantro and some lime wedges and if you are interested in serving a complete flavorful masterpiece, make some of my papaya, mango and green apple salsa to spoon over your sweet chili and lime salmon.
Slice the filet into 1 1/2-2 inch wide filets and serve with some rice and a big scoop of that salsa and you are not going to believe how much you will love this meal.
Sweet Chili & Lime Salmon
Ingredients
- 1 pound wild caught Coho, Pacific or Alaskan salmon
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic salt
- 1/4 teaspoon chipotle seasoning
- 1 teaspoon fresh lime zest
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 2 cloves of garlic, crushed or pasted
- 1/4-1/2 teaspoon red pepper flakes
- a pinch of salt and black pepper
- 1 tablespoon butter
- fresh cilantro, finely chopped
- lime wedges (garnish)
Instructions
- Let your salmon sit out on a baking sheet at room temperature for 30 minutes prior to starting
- Preheat your oven to 400 degrees
- Season your salmon with 1/4 teaspoon of cumin, 1/4 teaspoon of garlic salt, 1/4 teaspoon of chipotle seasoning and 1 teaspoon of fresh lime zest and set it aside
- Combine 1/4 cup of fresh lime juice, 2 tablespoons of honey, 2 cloves of grated garlic, 1/4-1/2 teaspoon of red pepper flakes (depending on how spicy you want your glaze to be) and a pinch of salt and black pepper in a small saucepan and place over medium heat
- Bring the sauce up to a simmer and cook, stirring consistently, for 2-3 minutes or until the sauce begins to reduce a bit
- Turn the heat off, add 1 tablespoon of butter and stir until the butter melts
- Brush the thickened sauce generously over the salmon and set the remaining sauce aside for now
- Roast the salmon on the center rack of a 400 degree oven for 12-15 minutes
- Remove the salmon from the oven and turn the high broiler setting on
- Brush the salmon again with additional sauce and then return the salmon to the center rack of your oven
- Broil until the sauce begins to lightly caramelize (approximately 2 minutes), but watch that it does not burn
- Remove the salmon from the oven and garnish with finely chopped cilantro and lime wedges
- Serve with rice and papaya green apple slaw (optional)
