Honey Lime Salmon Recipes

Steps:

• Preheat broiler. In a small bowl, mix the first 5 ingredients. Place salmon fillets on a broiler pan, skin side down. Broil 4-6 in. from heat until fish just begins to flake easily with a fork, 15-20 minutes. Brush frequently with onion mixture during the last 5 minutes of cooking.

Steps:

• Add the oil and 1 tablespoon of the butter to a nonstick skillet and place over medium-high heat. Season the salmon on both sides with salt and pepper. Add the fish to the skillet and cook for 3 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you like. Remove from the skillet and keep warm.
• Return the skillet to medium heat and add the honey, soy, remaining 2 tablespoons butter and half of the lime zest and juice. Cook, stirring, until the butter melts and starts to bubble. Cook for a minute until the sauce thickens a little. Add the salmon and spoon over the sauce. Cook for another minute, basting as you go. Sprinkle generously with the cilantro.
• Stir the remaining lime juice and zest into the cooked rice. Serve the salmon with the rice, extra sauce and lime wedges on the side.

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.

Steps:

• Mince shallots, garlic and from half to all of the remaining jalapeno. Combine in a small bowl with the lime juice and the honey.
• Heat a small saute pan until very hot, and add the oil; reduce heat to medium-high, and saute salmon on one side for about 1 minute. Turn salmon, and add shallot mixture. Reduce heat to medium, and cook until done, following the Canadian rule: measure the salmon at the thickest part and cook 8 minutes to the inch. The salmon should be done in about 5 minutes.

Steps:

• Preheat broiler to high. Line a rimmed baking sheet with foil and spray with nonstick cooking spray. Place fillets (skin-side down) on the baking sheet and sprinkle evenly with the garlic pepper. Place baking sheet under broiler and broil for 3 minutes.
• Meanwhile, for the glaze, heat olive oil in a small saucepan over medium heat. Whisk in honey, lime zest, lime juice and soy sauce. Remove from heat and set aside.
• Remove baking sheet from oven. Brush or spoon glaze evenly on the fillets. Return the baking sheet to the oven and broil for 4-7 minutes more or until the fish flakes easily with a fork. Remove from oven. Sprinkle salmon with cilantro (if desired) and serve.

Steps:

• Grate peel from 1 lime.
• Squeeze juice from both to measure about 1/3 cup.
• In a small bowl, stir juice with peel, honey, Dijon& salt until smooth.
• Preheat BBQ& oil grill.
• Brush salmon with sauce.
• Grill, basting often, until a knife tip inserted into centre feels warm (about 5 mins per side).