Chili Lime Salmon
Salmon! We catch more salmon in spring than other times of the year, and we eat them about as fast as we bring them home. It isn’t very often that we have more than one or two in the freezer. The weather isn’t cooperating for fly fishing yet but it shouldn’t be long. Until then, we’re using Atlantic salmon to make Chili Lime Salmon.
Dill is the typical go-to seasoning but we like something different now and then, something spicier. Hardier. Chili Lime Salmon is as easy to make as stirring up a dill sauce and it has an entirely different flavor than many of us are accustomed to with a fish this mild.
You can use salmon you’ve caught or purchased. Choose a fillet at least one-half inch thick.
This recipe does well baking in the oven as well as on the grill. If using the grill, keep the salmon and vegetables on the baking tray.
For variety you may substitute honey for maple syrup. Also, yellow summer squash, zucchini and eggplant also do well in this recipe.
Serve with rice, mashed potatoes, a side salad, or a potato or pasta salad.
Chili Lime Salmon - On the Grill or In The Oven
- 4 6 oz salmon fillets
- 1 1/2 to 2 teaspoon chili powder
- 1/2 cup fresh lime juice 2 medium to large limes
- 2 tablespoons olive oil
- 1 tablespoon garlic minced
- 1/2 teaspoon cumin ground
- 1 tablespoon honey
- 1 bell pepper red
- 1 bell pepper yellow
- 1 onion red
- Mix together the lime juice, chili powder, olive oil, garlic, cumin and honey. Let sit while you coat a baking sheet with olive oil. Rinse the salmon fillets and pat them dry. Place skin side down on the baking sheet. Cut the peppers and onion into bite sized pieces. Brush half of the lime juice and chili mixture onto the fillets. Put the onion and pepper into the mixture, let the pieces drip off over the bowl, and then place them on the baking tray. Bake at 350° in the oven or on the grill for 15 to 18 minutes, until the salmon flakes apart. If you use the grill, keep the salmon and vegetables on the baking sheet.