My favourite thing about Salmon is its versatility. You can pair it with pretty much any other flavours and somehow it still turns out well. You can give it a generous hit of spice – as in my recipe for Tikka Salmon – where it remains the star of the dish. Or put it in a gloriously comforting Fish Pie. You can even drown it in a boozy Bourbon Glaze and the flavour remains unmistakably Salmon.

As such I’ve started taking some common flavour combinations and tried turning them into sauces for salmon. The fish itself is cooked pretty much as it comes – to preserve its flavour and ensure the skin goes nice and crispy – with the sauce adding to that as needed.

Here I’ve made the glaze sweet and sour, with lots of lime juice and zest for flavour and honey to give it that essential stickiness. A handful of fresh coriander right at the end brings in a lovely freshness too. The salmon remains the star of the dish though – everything else just helps it shine.


Salmon with Sticky Lime and Coriander Glaze

Sweet honey and fresh lime combine to create a thick and sticky glaze for these perfectly cooked salmon fillets.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Fish
Servings: 2

Ingredients

for the Glaze

  • 40 g Butter
  • 1 clove Garlic peeled and crushed
  • 2 Limes juiced and zested
  • 2 tbsp Honey
  • ½ tsp Sea Salt Flakes
  • ½ tsp Black Pepper
  • 2 tbsp Fresh Coriander Leaves chopped

for the Salmon

  • Cooking Oil Spray
  • 2 Salmon Fillets
  • 1 Lime sliced, optional

Instructions

Make the Glaze

  • Melt the butter in a small pan. Add the garlic, lime juice, lime zest, honey and seasoning. Bring to a simmer and allow to reduce for 5 minutes or so until thickened. 

Cook the Salmon

  • Meanwhile, spray a frying pan with oil, then heat over a medium high heat. Lower the salmon fillets into the pan, skin side down, and cook for 5 minutes until the skin has crisped and you can see the fish changing to a pale pink colour. 
  • Carefully turn the fillets over and cook for 2 minutes on the other side, until slightly golden. Turn over again so they’re skin side down. Add the slices of lime to the pan, if using.
  • Stir the coriander through the warm glaze then spoon over the salmon fillets until they’re well coated. Cook for a further minute or so, then remove the salmon from the pan and serve with the excess glaze spooned over the top of each fillet. Garnish with the lime slices, if using.

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