I love this salmon recipe for two reasons:
- It’s super easy – all the flavor comes from a 4 ingredient marinade of melted butter, minced garlic, honey, and fresh lime juice. The extent of the recipe (which can be found here) is basically just laying a piece of salmon over sliced limes, pouring that marinade on top, baking, and sprinkling with fresh cilantro.
- It’s a departure from the dijon and dill flavors we usually pair with salmon
The prep for this recipe took about 5 minutes and we gobbled it up in about the same amount of time. Albert was a big fan and particularly liked the Mexican flavors. To play off those flavors, I paired it with other Mexican-ish items like roasted corn with a tiny sprinkle of cotija and a quick salad made with avocado, tomatoes, and chili lime salt. This was a healthy and delicious meal, amirite?!
Notes:
- I found I had to cook it either longer than the recipe directed or at a higher heat (and I was using a smaller piece of fish). You know your oven and salmon is an easy fish when it comes to determining doneness, so you just do what looks right.
- The more honey there is and the more time it spends under the broiler, the better that sweet brown crust will be. Like a salmon brûlée, I could have let mine brown a little longer, but it was starting to smell so good that I just couldn’t contain myself and had to start eating right away.
