{"id":1716,"date":"2021-08-13T11:24:00","date_gmt":"2021-08-13T16:24:00","guid":{"rendered":"https:\/\/www.slimmingeats.com\/blog\/honey-lime-and-chilli-salmon"},"modified":"2023-08-22T17:53:06","modified_gmt":"2023-08-22T22:53:06","slug":"honey-lime-and-chilli-salmon","status":"publish","type":"post","link":"https:\/\/www.slimmingeats.com\/blog\/honey-lime-and-chilli-salmon","title":{"rendered":"Honey Lime and Chilli Salmon"},"content":{"rendered":"\n

Honey Lime and Chilli Salmon - delicious salmon fillet baked with a sweet and spicy glaze all finished off with a simple vegetable dish or corn, edamame, peppers, courgette and onion.<\/p>\n\n\n\n

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Oven Baked Salmon<\/strong><\/h2>\n\n\n\n

I can't get enough of fish right now, especially salmon which is so easy and quick to bake in the oven with a few simple ingredients for flavour. <\/p>\n\n\n\n

You can either bake as individual fillets, but occasionally like in this recipe, I will just keep the large fillet in one piece. It looks so pretty too served in the middle of the table with a few different sides.<\/p>\n\n\n\n

Honey Lime and Chilli Glaze<\/strong> <\/h2>\n\n\n\n

Honey is a great ingredient to add to salmon with your seasoning, as it creates a gorgeous colour and glaze to the salmon. Plus you get the delicious sweet and spicy flavours too when combined with the rest of the ingredients in this glaze. .<\/p>\n\n\n\n

This simple glaze is a combination of honey, lime juice, fresh garlic, paprika chilli flakes with cilantro (fresh coriander) and some simple sea salt and black pepper. <\/p>\n\n\n\n

Don't use this glaze for just salmon though, its is perfect on white fish or even some chicken thighs too. <\/p>\n\n\n\n

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Cooking Salmon Fillets<\/strong><\/h2>\n\n\n\n

When pan cooking salmon I will typically cook skin side down first to crisp up that beautiful skin, but when I bake I typically don't tend to eat the skin, it's just a personal choice for me. <\/p>\n\n\n\n

However I do leave the skin on to cook it still especially if keeping in one large fillet like in this recipe. It helps stop the salmon from falling apart and keeps it much more tender, soft and juicy. <\/p>\n\n\n\n

How long to cook will typically depend on the size and thickness of the fillet as well as your oven and what else you are cooking it with. 8 minutes with a couple of minutes under the grill just to ensure the glaze was lovely and golden was perfect for this piece. Tender, moist and juicy. <\/p>\n\n\n\n

Some prefer their salmon more cooked some prefer less, so go for whats best for you. Salmon is cook when it goes from completely translucent to slightly pink and translucent in the centre and has a minimum internal temperature of 145\u02daF<\/p>\n\n\n\n

Can you use frozen salmon fillets?<\/strong><\/h2>\n\n\n\n

If you want to use frozen salmon, I recommend choosing good quality fillets that are wild caught, some frozen salmon can be really poor quality and doesn't taste very nice at all.<\/p>\n\n\n\n

I like to completely thaw the salmon in the fridge overnight, so that it's completely defrosted when cooking. This ensures it cooks evenly and is not overcooked. <\/p>\n\n\n\n

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Saut\u00e9ed Vegetables with Corn and Edamame.<\/strong><\/h2>\n\n\n\n

This simple side dish is a perfect accompaniment to this Honey Chilli Lime Salmon and is super quick to make.<\/p>\n\n\n\n

Saut\u00e9ed onions, red pepper, courgette with some simple seasoning a little stock and some corn, edamame and cilantro (coriander). <\/p>\n\n\n\n

Other sides for Honey Lime Chilli Salmon<\/strong><\/h2>\n\n\n\n

The sauteed vegetables with corn and edamame is a perfect side on it's own for this salmon recipe, but if you enjoy some more filling sides here are some suggestions.<\/p>\n\n\n\n