./Sam_Stelfox.sh

Broiled Salmon with Chili-Lime Sauce

note cooking fish salmon

Ingredients

  • 1 cup mayonnaise
  • 2 Tbsp harissa chili paste (sambal oelek works as a substitute, adjust to taste)
  • Finely grated zest of 2 limes
  • 2 tsp fresh lime juice
  • 1/2 tsp ground coriander seed
  • 2 lbs boneless center cut salmon, with or without skin, divided into portions
  • Salt and pepper

Instructions

  1. Preheat broiler and set oven rack to the highest position the baking pan will still fit inside.
  2. Stir together the mayo, chili paste, lime zest and juice, and coriander seed in a bowl.
  3. Line a baking pan with aluminum foil. Pat the salmon dry and lightly season with salt and pepper all over. Place salmon in baking pan and rub an even layer of the sauce over all the surfaces and sides.
  4. Broil the salmon until browned on top and the center registers 115 to 125 degrees, between 5 and 7 minutes. If salmon isn't done when browned, put it back in the oven at 425 for about two more minutes.
  5. Remove salmon from oven and serve.

To encourage even cooking when the salmon is skinless, score the thinner parts about halfway along and tuck them underneath to make a more consistent thickness.