Spicy Cilantro Salmon
I caught this slab of salmon on an annual, ladies-only fishing trip we take each year on the Fraser River in Hope, BC. A 20 lbs spring salmon has some serious fight in it when you're trying to reel 'er in. It's worth the work, because we're still feasting on these lovely cuts of fresh fish.
This salmon dish takes 5 minutes to prep! FIVE MINUTES! A weeknight meal that tastes like you're dining out. Six quick ingredients, one bowl, one pan. That's it. Simple. I like simple.
This salmon glaze is sweet with maple syrup, tart with lime and a bit fiery with hot chili flakes. The combo is just right.
Spicy Cilantro Lime Salmon
- 2 tbsp olive oil
- 3 salmon fillets on the skin, 4 oz each
- 3 tbsp pure maple syrup
- 1 tsp hot chili flakes
- 1/3 cup chopped cilantro
- juice from 1/2 a lime
In a large, heavy bottomed skillet, heat 2 tbsp olive oil to medium temperature. Chop fresh cilantro and juice half of a fresh lime. Place both ingredients into a small mixing bowl. Add in maple syrup and hot chili flakes. Set aside.
Place your 3, 4oz. salmon fillets into the hot oil; be sure to place thinner cuts to the outer edges of the pan to control the heat, and the thick cuts in the center. Cook skin side down for 2 min; turn salmon and brown other side for 2 min, Turn skin side back down, and pour 3/4 of glaze evenly over the 2 pieces of fish. Cover pan and allow to cook for about 10 minutes, or until the fish is flaky but still completely tender. With a spoon, scrap caramelized syrup off of the bottom of the pan and pour it over fish. Plate the fish, and top with the last 1/3 of remaining glaze. I served this fish with fresh mixed greens and pureed hot chili sweet potatoes.