For years, I was adamant that I would not, and could not, eat salmon. I actually feared the pink fish and gagged at the thought of eating salmon smoked, seared, or God forbid – raw. But, as I became more acquainted, and fell in love, with fish, I ventured further away from the familiar white fishes (aka. halibut, cod, swordfish, tilapia etc.) and finally confronted my fear by ordering roasted salmon at a local Texas restaurant. It was so good! Like, “I just watched Hamilton from the front row” good. It was not the fishy, slimy disaster I had convinced myself salmon was. In fact, I liked it so much I began to crave it everywhere I went.
However, as much as I enjoyed eating salmon other people prepared for me, the thought of preparing the dish myself freaked me out on so many levels. For a while, every time I thought I had finally conjured the courage to cook salmon, I would at the last second wimp out and bypass the fish section at Whole Foods as if I were avoiding someone I didn’t want to talk to (we’ve all been there, am I right?) and end up buying chicken instead. Many chicken dinners later however, I decided to bite the bullet and finally brought home the salmon. And with few setbacks (exempting my poor knife skills trying to take the skin off the fish) I loved my first home cooked salmon dish so much that I might actually be a little bit of a salmon snob now. I won’t say I am an aficionado or anything, but I will say that this honey-lime roasted salmon is pretty dang delicious, and pretty healthy too.
Prep Time: 30 min
Cook Time: 15 min
Calories: 340 cal
- 4 oz salmon filet
- 1 tbsp honey
- 1 tbsp olive oil 1 tbsp chili powder
- 2 tsp cumin
- 1/4 cup minced cilantro
- 1/4 cup lime juice (approx. 3-4 limes)
- salt+pepper to taste
- (optional) Whole Foods mango salsa to garnish
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
- In a medium sized bowl, whisk together the honey, olive oil, cumin, cilantro, lime juice, salt, and pepper together. Add both the salmon and the marinade to a Ziploc bag and set in the fridge for 30 minutes (or longer).
- After 30 minutes, place the salmon onto the parchment paper and stick in the preheated oven for 13 minutes.
- Then, for the last 1-2 minutes, turn on the broiler to get a nice char on the surface of the salmon. Once the edges become slightly blacked and the salmon is cooked through (I like my salmon to be medium) and begins to flake, take out of the oven and let it rest for 2 minutes before transferring to a plate.
- Garnish with mango salsa and enjoy!