Salmon - Honey Glazed, Cilantro Lime
Author: this little italian
Recipe type: Seafood, entree
Prep time:
Cook time:
Total time:
Serves: 2 servings
Salmon is a quick and easy meal to make. It's tasty glazed with honey and finished with cilantro lime.
Ingredients
- 2 pieces of whole wild sockeye salmon
- 2 tbsp whole grain mustard
- 1 tbsp brown sugar
- ¼ cup honey
- 1 tbsp of rice vinegar
- ¼ cup olive oil
- Zest and juice from 1 lime
- Fresh Cilantro
Seasonings
- Salt & Pepper plus these dried herbs:
- ½ tbsp Cilantro
- ½ tbsp Oregano
- ½ tbsp Dill weed
- 1 tsp Cumin
Instructions
Marinade
- In a 16 oz measuring cup add the whole grain mustard, brown sugar, honey, vinegar and olive oil. Whisk until it’s blended nicely. Zest the lime over the cup. Add the juice from the lime, whisk until blended and set aside.
Rub
- In a small bowl add the cilantro, oregano, dill, & cumin. Mix it up to make the rub.
Salmon
- Clean the salmon and pat dry
- Season both sides liberally with salt and fresh ground pepper
- Place in a zip lock bag and pour in the marinade. Seal the bag and move it around so the salmon is completely covered. Refrigerate for 20 minutes.
- Preheat the oven to 450 degrees F.
- Remove the salmon from the bag, place in a Pyrex baking dish, skin side up (Line the baking dish with foil for easier cleanup)
- Spoon half the prepared rub onto the salmon, turn over each piece and do the same
- Add fresh cilantro to the top, bake with skin side down for 15 minutes
- Garnish with more fresh cilantro and a wedge lime
Notes
Variations
You may want to grill the salmon outdoors instead of baking it in the oven. Grill for 7 minutes on each side. Serve with Mango Salsa!
Flake up the leftovers and mix with capers and a little olive oil and mayonnaise for salmon salad served on brioche or ciabatta.
You may want to grill the salmon outdoors instead of baking it in the oven. Grill for 7 minutes on each side. Serve with Mango Salsa!
Flake up the leftovers and mix with capers and a little olive oil and mayonnaise for salmon salad served on brioche or ciabatta.
