Roasted Salmon With Jalapeño, Honey and Lime

Roasted Salmon With Jalapeño, Honey and Lime
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Rating
4(1,640)
Comments
Read comments

This is speedy weeknight salmon with a kick, thanks to sliced jalapeño, which flavors the honey glaze and cooks alongside the salmon. The chiles caramelize as they roast, becoming spicy and sweet. If you want to reduce the heat slightly, use two jalapeños instead of three. Serve with steamed white or brown rice, spooning the extra glaze over the salmon and rice.

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Ingredients

Yield:4 servings
  • ¼cup honey
  • 3medium jalapeños, thinly sliced crosswise into rings
  • 2tablespoons apple cider vinegar or rice wine vinegar
  • 1tablespoon soy sauce or tamari
  • 4(6-ounce) skin-on salmon fillets, about 1-inch thick
  • Olive oil, for brushing
  • Kosher salt, to taste
  • ½lime, for serving
  • Chopped fresh cilantro, for serving (optional)
  • Steamed rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

526 calories; 27 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 7 grams polyunsaturated fat; 33 grams carbohydrates; 1 gram dietary fiber; 18 grams sugars; 37 grams protein; 644 milligrams sodium

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Ratings

4 out of 5
1,640 user ratings
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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!

This was so good! I was initially apprehensive about jalapeños with seeds but for no reason. This was simply delicious and my husband asked me to put it into our regular rotation!

This was good, but it's nothing to write home about. Average at best.

Made it again with 2 servings of salmon, but following the recipe for full amount of sauce using 1/4 c honey. Very good!

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