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.