Honey Chili Lime Salmon (Print Version)
Pan-seared salmon glazed with sweet honey, smoky chili, and zesty lime. One skillet, 25 minutes.
# List of Ingredients:
→ Salmon
01 - 4 salmon fillets, about 6 oz each, skin-on or skin-off
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Honey Chili Lime Glaze
04 - 3 tablespoons honey
05 - 2 tablespoons freshly squeezed lime juice (about 1 lime)
06 - 1 tablespoon soy sauce (use gluten-free if needed)
07 - 1 1/2 teaspoons chili powder
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon crushed red pepper flakes (optional, for extra heat)
10 - 2 cloves garlic, minced
11 - 2 tablespoons olive oil
→ Garnish
12 - 1 tablespoon fresh cilantro, chopped
13 - Lime wedges, for serving
# Step-by-step Instructions:
01 - Pat the salmon fillets dry with paper towels. Season both sides evenly with salt and black pepper.
02 - In a small bowl, whisk together the honey, lime juice, soy sauce, chili powder, smoked paprika, red pepper flakes if using, 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 shimmers.
04 - Place the salmon fillets skin-side down if applicable into the hot skillet. Sear for 3 to 4 minutes without moving until a golden crust forms on the bottom.
05 - Flip the salmon and reduce the heat to medium. Pour the honey chili lime glaze evenly over the fillets. Continue cooking for another 3 to 4 minutes, spooning the glaze over the salmon as it cooks, until the fish is just cooked through and flakes easily with a fork.
06 - Remove the skillet from the heat and let the salmon rest for 2 minutes. Garnish with chopped cilantro and serve with lime wedges alongside.
# Expert Advice:
01 -
- The honey chili glaze is the kind of sticky sweet heat that makes you lick your plate clean without shame.
- Everything cooks in one skillet which means cleanup is almost nonexistent.
02 -
- If you move the salmon too early during the sear it will stick and tear so be patient and wait for that crust to release naturally.
- The glaze can burn quickly if your heat is too high after flipping so that medium heat reduction is not optional.
03 -
- Take the salmon out of the fridge 15 minutes before cooking so it comes closer to room temperature and cooks more evenly.
- The glaze thickens as it sits in the pan so if you want extra sauce just double the glaze ingredients and save half for drizzling at the table.