Servings: 4  |  Prep: 5 mins  |  Cook time: 15 mins

Nutritional information: (average serve)

  • Calories: 274
  • Protein: 30.9g
  • Carbs: 4.1g
  • Fat total: 14.3g  | Sat Fat: 5.5g


600gr sockeye or coho salmon (preferably wild caught)

 2 tablespoons lime juice + 1 teaspoon lime zest

 1/4 teaspoon red pepper flakes

 2 teaspoons honey

 1 clove garlic, minced

 1/2 teaspoon salt

 2 tablespoons cold butter, cubed

 1/2 teaspoon cumin powder

 1/2 teaspoon chipotle chilli powder (or more to taste)

 1 tablespoon cilantro, chopped


Step 1

Position a rack in the centre of the oven and preheat the oven to 190ºC.

Step 2

In a saucepan over medium heat, combine the lime juice, red pepper flakes, honey, garlic, and salt. Allow the lime juice to reduce to 1 tablespoon. Add in 1 tablespoon of butter, remove pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, removed and continue to swirl until butter completely melts. Repeat with second tablespoon of butter. When butter is completely melted, remove sauce from stove.

Step 3

Place the salmon fillet in a piece of foil large enough to fold over and seal. Using a brush or spoon, brush the salmon with the lime butter sauce. Season with the cumin powder, lime zest, and chilli powder. Cover with foil so that all sides are properly closed so the sauce does not leak.

Step 4

Bake the salmon for 12-14 minutes or until firm. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping an eye on it so the fish does not burn. Remove from oven, top with chopped cilantro. Serve immediately.