Jesse and I rarely eat salmon, or fish in general for that matter. Don’t get me wrong, we like it, but fresh wild-caught fish is often pretty expensive. Halibut is my absolute favorite fish, but often one of the most expensive of the bunch. I’m not a fan of sea bugs (shrimp, scallops, crab, etc.) and am even pretty picky about the fish I do like. As you can probably guess, salmon is one type of fish that I do enjoy, at least most of the time (sometimes it doesn’t taste good to me — also depends how it’s prepared). I actually like the taste of lake salmon better than ocean salmon because it’s more mild, but we only have ocean salmon out here. If I want lake salmon, I’ve got to go home to Michigan. Anyway, coho salmon fillets were on sale at Whole Foods this past weekend, so Jesse and I decided to pick up a couple. I didn’t have any sort of recipe in mind, but then realized I had a fresh lime in my refrigerator, and that became my inspiration.
- 2 fresh wild salmon fillets
- 1-2 Tbsp raw honey
- 1-2 Tbsp melted grass-fed butter
- 2 Tbsp fresh lime juice
- Sea salt and pepper to taste
- Preheat oven to 400 degrees F. Line a 9×9 pan with foil or parchment paper.
- In a small bowl, whisk together the melted butter, honey, lime juice, sea salt and pepper.
- Place fish fillets skin side down in the pan. Sprinkle with a little sea salt and pepper.
- Spoon glaze over the fillets, covering completely.
- Bake for 15-18 minutes or until fish is cooked through.
Serve with vegetable of your choosing. We ate our fish with warm zucchini noodles drizzled with sea salt and avocado oil. It’d be great served over a bed of steamed or sautéed kale as well.