1 lb salmon fillets
- 1/2 tablespoon lime juice
- 4-5 garlic cloves, minced
- 1 teaspoon crushed red chili pepper (from Frontier-coop)
- 3 tablespoons honey
- salt as needed
- 1/2 teaspoon pepper (or as needed)
- a dash of dried rosemary leaves
- 2 tablespoons ghee (clarified butter) or olive oil
lemon wedges, crushed red chili pepper flakes, dried rosemary leaves for garnishing
- Thaw the salmon and pat it dry with a napkin and set it aside on a plate.
- Prepare the marinade using lime juice, minced garlic cloves, crushed red chili pepper, honey, salt, black the marinade over the salmon and coat it completely with the marinade.
- In a grill pan, heat ghee or olive oil over medium heat. Place the salmon skin side down, pour the leftover marinade over it and cook for approximately 6 minutes over medium heat. Flip the salmon gently and place the lid. Cook for another 6 minutes or until done. At this point, the marinade thickens and forms a caramelized coating on the salmon. Switch off the heat.
- Before serving, spoon up the sauce from the pan and slather it on the salmon. Add a dash of lemon juice and garnish with crushed red chili pepper and dried rosemary leaves.
Baking time for the salmon depends on its thickness. As a rule of thumb, for every half inch of salmon, bake it for 5-6 minutes.
To bake the salmon in the oven
- Preheat oven to 400 degrees F.
- Line a baking sheet with foil. Place the marinated salmon on the baking sheet.Transfer it to the oven.
- Bake it for 13-15 minutes until the fish flakes easily with a fork (see note above). Broil it for a quick minute on low if you like the top of the salmon crisp.