10 Minute Chili Lime Salmon
I’m a big proponent of trying to eat fish at least once per week. Luckily, I absolutely love fish…when it’s prepared the correct way, tasty. This chili lime salmon is quick, spicy, and sweet. It’s so full of flavor and each of those flavors works so well with the fattiness of salmon.
I love a good piece of fish with a nice crust from a good rub, or a juiciness from a sauce. Whichever way I prepare salmon, I know it needs sweetness. Salmon loves sugar. Adding the honey in this recipe sends this salmon over the top. What I love most about this recipe is you can add more honey if you’re feeling like you want a little more sweetness, or more chili garlic sauce if you’re craving that spice. Either is delicious and I highly recommend you try it both ways to see which you prefer.
10 Minute Chili Lime Salmon
Ingredients
- 1-pound wild salmon cut into 4 equal portions
- Pink Himalayan salt, to taste
- Black pepper, to taste
- 1-2 tablespoons chili garlic sauce
- 2 tablespoons avocado oil
- 1 tablespoon honey, maple syrup, or agave
- 1 lime, juiced and then sliced thin
- 1 garlic clove, minced
- ½ teaspoon cumin
- 1 tablespoon cilantro, finely chopped
- ½ habanero, thinly sliced, optional
Instructions
- Set oven to Broil Hi. Dry salmon and season with salt and pepper and place on a prepared baking sheet with thin slices of lime under each portion of salmon.
- In a small bowl combine chili garlic sauce, oil, honey, lime juice, garlic, cumin, cilantro. Mix until well combined.
- Cover salmon pieces with ½ of the sauce. If using habanero, place a slice on each piece of salmon. Place in oven for 10-12 minutes or until cooked to your liking.
- Remove salmon from oven and top with remaining sauce before serving. You can remove the habanero slice before serving.
