When I first saw this recipe, I have to admit, I was a little skeptical. I was not at all sure that jalapeño, honey, and lime quite fit with salmon. Based on Eric’s philosophy that if you like all the individual components of a recipe, you’ll enjoy the dish, we gave it a try. And his premise was correct, the dish worked and we liked it. And will be making it again, as it was tasty, quick, and easy enough for a weeknight!
The glaze for the salmon consists of honey and vinegar with a touch of soy sauce. Jalapeños are simmered in this mixture and it all gets poured over the salmon before roasting. The peppers caramelize as they roast, enhancing their spicy and sweet undertones. This is not an overly spicy dish, but for slightly less heat, use only two jalapeños instead of the three called for in the recipe. Serve the salmon with rice, spooning the extra glaze over both the fish and the starch.
Roasted Salmon with Jalapeño, Honey & Lime
Roasted Salmon with Jalapeño, Honey & Lime (adapted from cooking.nytimes.com) Total Time Required: 25 minutes, Prep Time 10 minutes, Bake Time: 15 minutes, Yield: 4 servings
Ingredients:
- 1/4 cup honey
- 2 – 3 medium jalapeños, thinly sliced crosswise into rings
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 24 ounces skin-on salmon fillets, cut into 4 (1-inch thick) servings
- olive oil, for brushing
- kosher salt, to taste
- 1/2 lime, for serving
- chopped fresh cilantro, for serving
- steamed rice, for serving
Directions:
Heat the oven to 400º F. While the oven heats, combine the honey, jalapeños, vinegar, and soy sauce in a small saucepan. Bring the mixture to a boil, then turn the heat to low and simmer for 10 minutes. Set the glaze aside.
Combine the ingredients for the glaze.
Pat the salmon fillets dry using paper towels. Brush a 9-by-9-inch baking dish with olive oil, then place the fillets in the pan, skin side down, arranging them evenly without crowding. Brush the fillets generously with olive oil and sprinkle them with salt. Pour the glaze and jalapeños over the salmon, spooning some of the glaze onto the fish as it collects in the bottom of the pan.
Pour the glaze over the salmon fillets in the baking dish.
Roast the salmon for 6 minutes, then baste with the glaze. Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, another 6 to 8 minutes.
Spoon the glaze in the pan over the salmon, then squeeze the lime over the salmon, and sprinkle with salt and cilantro. Serve the salmon hot with cooked rice on the side, pouring any glaze that remains in the pan over the rice.
Serve the salmon with some lime juice and cilantro.
We’re glad we went for it with this recipe! ~Linda
Roasted Salmon with Jalapeño, Honey & Lime (adapted from cooking.nytimes.com) Total Time Required: 25 minutes, Prep Time 10 minutes, Bake Time: 15 minutes, Yield: 4 servings
Ingredients:
- 1/4 cup honey
- 2 – 3 medium jalapeños, thinly sliced crosswise into rings
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 24 ounces skin-on salmon fillets, cut into 4 (1-inch thick) servings
- olive oil, for brushing
- kosher salt, to taste
- 1/2 lime, for serving
- chopped fresh cilantro, for serving
- steamed rice, for serving
Directions:
Heat the oven to 400º F. While the oven heats, combine the honey, jalapeños, vinegar, and soy sauce in a small saucepan. Bring the mixture to a boil, then turn the heat to low and simmer for 10 minutes. Set the glaze aside.
Pat the salmon fillets dry using paper towels. Brush a 9-by-9-inch baking dish with olive oil, then place the fillets in the pan, skin side down, arranging them evenly without crowding. Brush the fillets generously with olive oil and sprinkle them with salt. Pour the glaze and jalapeños over the salmon, spooning some of the glaze onto the fish as it collects in the bottom of the pan.
Roast the salmon for 6 minutes, then baste with the glaze. Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, another 6 to 8 minutes.
Spoon the glaze in the pan over the salmon, then squeeze the lime over the salmon, and sprinkle with salt and cilantro. Serve the salmon hot with cooked rice on the side, pouring any glaze that remains in the pan over the rice.