Honey Chili Lime Salmon (Printable)
Pan-seared salmon glazed with sweet honey, tangy lime, and a kick of chili in one skillet.
# List of ingredients:
→ Salmon
01 - 4 skin-on salmon fillets, about 6 oz each
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
→ Honey Chili Lime Glaze
05 - 3 tablespoons honey
06 - 2 tablespoons fresh lime juice (about 1 lime)
07 - 1 teaspoon lime zest
08 - 1 tablespoon tamari soy sauce (gluten-free)
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon crushed red pepper flakes, adjusted to taste
11 - 2 cloves garlic, minced
→ Garnish
12 - 2 tablespoons fresh cilantro, chopped
13 - Lime wedges for serving
# Steps:
01 - Pat the salmon fillets dry with paper towels and season both sides evenly with salt and black pepper.
02 - In a small bowl, whisk together the honey, fresh lime juice, lime zest, tamari, chili powder, red pepper flakes, and minced garlic until well combined.
03 - Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat until the oil just begins to shimmer.
04 - Place the salmon fillets skin-side down in the hot skillet. Sear for 3 to 4 minutes until the skin is crisp and the flesh is mostly cooked through.
05 - Flip the salmon fillets and pour the honey chili lime glaze evenly over each piece.
06 - Continue cooking for 2 to 3 minutes, continuously spooning the glaze over the salmon until the fish is cooked through and the glaze has thickened to a glossy finish.
07 - Remove the skillet from heat. Garnish with chopped fresh cilantro and serve immediately with lime wedges alongside.
# Expert Advice:
01 -
- The glaze caramelizes into a glossy shell that makes the salmon look like something from a restaurant kitchen.
- Everything cooks in one skillet, which means you get maximum flavor and minimal dishwashing.
- It transforms a plain weeknight protein into something that feels celebratory without any extra effort.
02 -
- If the heat is too high the honey will burn before the salmon finishes cooking, so medium high is the sweet spot.
- Do not move the salmon while it is searing because the skin needs uninterrupted contact with the pan to crisp properly.
- Pouring the glaze after the flip rather than at the start prevents the sugars from scorching during the initial sear.
03 -
- Take the salmon out of the fridge 15 minutes before cooking so it comes closer to room temperature and cooks more evenly throughout.
- Basting the fish with the glaze using a spoon during the final minutes is what creates that lacquered restaurant quality finish.