Roasted Salmon With Jalapeño, Honey and Lime
Published December 11, 2019
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup honey
3 medium jalapeños, thinly sliced crosswise into rings
2 tablespoons apple cider vinegar or rice wine vinegar
1 tablespoon soy sauce or tamari
4 (6-ounce) skin-on salmon fillets, about 1-inch thick
Olive oil, for brushing
Kosher salt, to taste
½ lime, for serving
Chopped fresh cilantro, for serving (optional)
Steamed rice, for serving
Nutritional analysis per serving (4 servings)
33 grams carbs; 94 milligrams cholesterol; 526 calories; 9 grams monosaturated fat; 7 grams polyunsaturated fat; 6 grams saturated fat; 27 grams fat; 1 gram fiber; 644 milligrams sodium; 37 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. While the oven heats, combine the honey, jalapeños, vinegar and soy sauce in a small saucepan. Bring to a boil, then turn the heat to low and simmer for 10 minutes. Set aside.
- Step 2
Pat the salmon fillets dry using paper towels. Brush a 9-by-9-inch baking pan (or other similar-size baking pan or dish) with olive oil, then place the fillets in the pan, arranging them evenly without crowding. Brush the fillets generously with olive oil and sprinkle 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.
- Step 3
Roast the salmon for 6 minutes, then baste with the glaze. Return to the oven and roast until the salmon is cooked through but still slightly rare in the center, another 6 to 8 minutes.
- Step 4
Spoon the glaze in the pan over the salmon, then squeeze the lime over the salmon, and sprinkle with salt and cilantro, if using. Serve hot with rice on the side, pouring any glaze that remains in the pan over the rice.
Private Notes
Comments
Great recipe! Enjoyed making it. I used WILD salmon, becaSue farmed salmon is only pink from coloring and the way they are raised creates a very toxic and viral threat to our wild salmon. Please choose wild salmon over farmed-fake-pink-fish that are fed things like old cat food. Purchasing Wild salmon protects the watersheds that are crucial to their existence by creating a value to these areas. Don't believe the hype FARMED SALMON = DEATH for WILD SALMON.
Whoa, this set our mouths on fire with one jalapeño. Still delicious! Agree that the sauce thickened too much, even reducing the temperature to 375 degrees.
I added a little more honey and soy sauce for a thinner sauce and served it with brown rice and asparagus. We thought it was delicious!
I wish the sauce would have thickened up more so it didn't slide off the salmon. Next time a little more honey and longer cook time to thicken the sauce. Otherwise it's an easy meal.
the glaze didn't thicken while simmering even after 10 minutes. it did thicken while sitting on top of the salmon in the oven. Cooking jalapenos renders them far less spicy so it was just as well to push them aside when I ate the salmon. it's an okay recipe, no better.
7/25 made for 4th of July weekend with Kind salmon. Delicious! Had a very hot jalapeño in the mix - next time I will pre-taste so nobody gets surprised. Served with an Asian flavors salad and was perfect.