I’ve never prepared salmon until this easy citrus chili salmon recipe. It may seem weird. We did not often eat fish during my childhood. Fish was just not in my recipe repertoire and was out of my comfort zone. I made a Chocolate Chili Spice Blend for a Plum Deluxe story and it turned out rather well. In my imagination (I do that about food) it seemed as if it would make a flavorful rub. A squeeze of lime a spoonful of honey and just a bit of fish and that’s where it stopped. I looked to two women who know everything there is to know about how to easily prepare fish, Christine Rudalevige and Mollie Sanders of the Family Fish Project.
Everyone has their area of comfort when it comes to recipes and some folks love to prepare fish, I did not. The gals at the Family Fish Project walked me through it and I was very pleased with the outcome. You should find them on Facebook or on their website for easy, family friendly recipes, that’s their passion. They inspired me to try this recipe and it is now one Dan asks for frequently.
- 1.75 pounds salmon fillet
- Marinade
- 2 tablespoons Phoebes Pure Food Cocoa Chili Powder
- 2 tablespoons maple syrup
- 2 tablespoons fresh lime juice
- ¼ cup orange juice
- 1 teaspoon salt
- For the marinade
- Whisk the the marinade ingredients.
- Rinse and pat dry the salmon.
- Slice the fillet into 3-inch wide salmon steaks.
- In a 2-inch deep baking pan combine the marinate with the salmon, coating both sides.
- Cover and refrigerate at least 8 hours or overnight.
- For the salmon
- Place baking rack on the highest shelf in the oven.
- Prepare a rimmed baking sheet with lightly greased aluminum foil.
- Place the the salmon steaks onto the baking sheet being sure the thin end of the steaks are tucked under and the steaks are a consistent thickness. This allows it to cook evenly.
- Turn the broiler to high.
- Broil for 3 minutes.
- Remove from the oven to glaze with the pan juices.
- Broil for 5 minutes.
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