Sweet and spicy with honey, lime juice, and pepper, you can put this dish and a heaping bowl of fresh steamed broccoli on the table in under 30 minutes.
In a few weeks, we’re buying ¼ of a humanely raised, cleanly-fed pig from our friends at Primal Roots Farm (more on that on another post). That said, you’re probably wondering why I’m telling you this because today’s post is about this Honey Lime Salmon. Stay with me there’s a connection here, I promise.
Just recently, I discovered a sneaky way to get my husband to eat more fish and a little less pork and beef: I store the frozen salmon in our upstairs freezer and the beef and pork in the basement. For Mr. EN, and for most people frankly, it’s all about proximity and what’s easiest. For the past few months, I’ve tested out my new strategy more than a few times. Here’s how it works: As I’m leaving for work, while standing halfway in and halfway out the front door, I casually yell back, “Oh, I forgot to ask, what do you want to have for dinner tonight?”
“I’ll take some salmon out to defrost,” Mr. EN replies – I am NOT exaggerating – ten out of ten times. I really can’t blame him, I do the same thing. Neither of us likes to go down to the basement and paw through our very full and very unorganized freezer. This way, we make “healthy” the easy choice.
And speaking of healthy and easy, this recipe is both. As a nutritionist who loves to cook, I find that people want to eat more fish, but many of them lack ideas for how to prepare it in new ways. Never fear fish fans, I’ve got you covered. This Honey Lime Salmon is bursting with flavor and so easy to prepare! Try it out and let me know what you think. And while you’re at it, if you’re still storing your fish in the basement freezer, move it upstairs, or at least a little closer to where you cook. Your soon-to-be-healthier heart will thank you for it.
- For easy clean up, line the baking pan with foil.
- If you don’t have fresh ginger use about 1/4 teaspoon ground ginger, or a little more to taste.
- This sauce drips quite a bit down the sides of the fish so in Step 5 of the recipe, spoon carefully. Important – don’t forget to save back a little sauce to spoon over the top of the fish, once it’s cooked.
- Fresh steamed broccoli, absolutely naked, makes a wonderful side dish. The tender florets work like a mini-mop to soak up all the extra sauce and flavor.
Where do you store fish? Is it easy to get to? What’s your favorite way to prepare salmon?
Peace, love, and good eats; from our Empty Nest to yours.
Mr. EN’s Take on This Dish: “This is great! What’s that other flavor I’m tasting?” [ginger]
Honey Lime Salmon
Yield 2 Servings
- 2 salmon filets, about six ounces, each
- 1 tablespoon reduced-sodium soy sauce or gluten-free tamari
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- ¾ teaspoon fresh grated ginger or 1 clove crushed garlic – or both
- Pinch cayenne pepper
- 1 tablespoon finely diced green onions or chopped fresh parsley
- Cooking spray
- Lightly spray a sheet pan with cooking spray.
- Pat the salmon dry with paper towel, then sprinkle the salmon filets sparingly with a little salt and pepper.
- Using a fork, gently poke 6 sets of fork holes in the salmon, about half way through.
- In a small bowl whisk together the soy sauce, honey, lime juice, ginger, garlic, and cayenne pepper. Save back ¼ of the sauce in a small bowl.
- Carefully spoon the remaining ¾ of the sauce over the top of the fish fillets.
- Bake in a 350 degree oven, about 15-20 minutes, or until fish flakes easily with a fork. This depends on the thickness of the filets.
- Top with diced green onions or chopped fresh parsley and drizzle the remaining sauce on top.
- Make this recipe gluten free by using gluten-free soy sauce or tamari.
Amount Per Serving
% Daily Value
Total Fat 18 g
Saturated Fat 4 g
Unsaturated Fat 14 g
Cholesterol 91 mg
Sodium 379 mg
Total Carbohydrates 19 g
Protein 33 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.