I used to think making salmon was for special occasions. It was fancier than chicken or ground beef so it was saved for a fancy dinner. Then I had my son. That boy INHALED salmon as soon as he was old enough to shovel it into his mouth. To this day he will eat until his stomach is firm, and I’m pretty sure he would keep going until he exploded. After he has eaten his serving I have to hide any leftovers or he will demand more!
So I’ve gotten the easy salmon dinner down pat. Smear some pesto on it, throw it in the oven. Season it with lemon pepper, throw it in the oven (add some lemon juice and capers to get fancy). Salmon tacos, salmon frittatas, salmon and pasta, salmon salad, salmon and roasted veggies, salmon burgers…we are like Bubba from Forest Gump. But salmon instead of shrimp.
This has been one of our go-to’s recently. It is sweet, tangy, slightly smoky and can be as spicy as you want. You will probably want to make a little extra so you can leftovers because it is real good!
Honey Chipotle Glazed Salmon
- 2-3 lbs salmon
- Zest of 1 lime
- Juice of 1/2 lime
- 1 1/2 tsp honey
- 1 tsp olive oil
- Ground chipotle pepper to taste
- salt+pepper to taste
- Mix lime juice, zest, honey, olive oil, and chipotle pepper together.
- Add salt and pepper to taste.
- Don’t eat the glaze with a spoon
- Turn on broiler
- Line baking sheet with foil (the honey drippings will burn, so the foil will help with clean up)
- Place salmon on foil lined tray, and pour or brush glaze on top.
- Stick under broiler. I like the use the middle rack so that the honey doesn’t burn as quickly.
- Broil for 8-12 minutes, depending on the thickness of the salmon and your desired level of doneness.
**Make sure to watch it closely! If the honey is starting to burn, cover with a piece of foil. If I have a really thick piece of fish, sometimes I will even remove the salmon when it is 3/4 of the way done, and cover with foil. This will help the thicker parts finish cooking itself without any additional crisping/burning. **