It doesn't have an ingredients list, so read through and buy salmon according to how many people you are serving.
I guess chili powder and honey are staples in most homes represented here on this site.
And that's all you need: Salmon, honey and chili.*
--- Baked Honey Chili Salmon. ---
Put salmon filet skin side down on aluminum foil, use a piece of foil large enough to for the edges to meet and fold in a tent over the top of the filet.
Sprinkle the top side of the filet with chili powder (I use unsalted chili powder, but either kind is fine, my sister actually grinds her own chili peppers in a coffee grinder). Sprinkle on enough to give the top of the fish a good color. You should still see some flesh as you are sprinkling, not coating. If you use enough chili powder to actually coat the fish, you might find the excess powder can taste bitter in the finished dish.
Now drizzle thin threads of honey over the chili powder. I use enough threads of honey to make kind of lacework appearance as I do not like my salmon to taste too sweet. You are looking for a balance between the amount of chili powder and the amount of honey. For those who need measurements, I use approximately 1 tablespoon of child powder and 2 tablespoons of honey for a filet that would serve 2 people (10 to 15 oz. raw that cooks down to 8 to 12 oz when cooked.)
The chili powder gives a lovely, elegant reddish brown topping appearance, and the honey adds moisture and takes the hot edge off the chili taste.
Make a foil tent over the filet by folding the edges of the foil together. If you fold over the edges of the foil to make a crease, it will keep more moisture inside when the fish cooks. Since I like moist fish, I do this. For those of you who prefer a slightly drier taste to your fish, loosely fold the foil and let more moisture escape and the fish will be drier to the taste and touch.
Bake at 350 degrees for about ten minutes per inch of thickness (assuming your oven temp is really 350, the oven is pre-heated, and the fish and pan are not supercold to the touch).
If your fish and pan have been sitting in the fridge because you prepped it earlier in the day and covered with foil, then of course a bit more oven time is needed to warm things up to cooking temp.
Fish is done when the flesh changes to an opaque appearance instead of looking translucent, )or when it flakes) My personal experience is that I do better to take it out of the oven a bit early and let the residual heat finish cooking it, than to leave it too long in the oven and have dry, chewy fish. If it looks a little too much not cooked when I check it after pulling it out of the oven, I can always pop it back in for five more minutes, and it rarely takes any more than literally a couple of extra minutes.
Be vigilant, salmon and any fish is easy to overcook.
The topping will be colorful and flavorful and it is soooo easy.
Optional: Tartar sauce, dill sauce or lemon juice is optional and to your taste preferences.
This can be made in the morning and let sit in the fridge until time to cook. If you do, do not be alarmed at the "juice" that will form as the honey releases moisture. Simply proceed as above.
* I added a small pinch of salt. I'm just made that way. Dinner = salt. At least a pinch! smileys/wink.gif
I guess chili powder and honey are staples in most homes represented here on this site.
And that's all you need: Salmon, honey and chili.*
--- Baked Honey Chili Salmon. ---
Put salmon filet skin side down on aluminum foil, use a piece of foil large enough to for the edges to meet and fold in a tent over the top of the filet.
Sprinkle the top side of the filet with chili powder (I use unsalted chili powder, but either kind is fine, my sister actually grinds her own chili peppers in a coffee grinder). Sprinkle on enough to give the top of the fish a good color. You should still see some flesh as you are sprinkling, not coating. If you use enough chili powder to actually coat the fish, you might find the excess powder can taste bitter in the finished dish.
Now drizzle thin threads of honey over the chili powder. I use enough threads of honey to make kind of lacework appearance as I do not like my salmon to taste too sweet. You are looking for a balance between the amount of chili powder and the amount of honey. For those who need measurements, I use approximately 1 tablespoon of child powder and 2 tablespoons of honey for a filet that would serve 2 people (10 to 15 oz. raw that cooks down to 8 to 12 oz when cooked.)
The chili powder gives a lovely, elegant reddish brown topping appearance, and the honey adds moisture and takes the hot edge off the chili taste.
Make a foil tent over the filet by folding the edges of the foil together. If you fold over the edges of the foil to make a crease, it will keep more moisture inside when the fish cooks. Since I like moist fish, I do this. For those of you who prefer a slightly drier taste to your fish, loosely fold the foil and let more moisture escape and the fish will be drier to the taste and touch.
Bake at 350 degrees for about ten minutes per inch of thickness (assuming your oven temp is really 350, the oven is pre-heated, and the fish and pan are not supercold to the touch).
If your fish and pan have been sitting in the fridge because you prepped it earlier in the day and covered with foil, then of course a bit more oven time is needed to warm things up to cooking temp.
Fish is done when the flesh changes to an opaque appearance instead of looking translucent, )or when it flakes) My personal experience is that I do better to take it out of the oven a bit early and let the residual heat finish cooking it, than to leave it too long in the oven and have dry, chewy fish. If it looks a little too much not cooked when I check it after pulling it out of the oven, I can always pop it back in for five more minutes, and it rarely takes any more than literally a couple of extra minutes.
Be vigilant, salmon and any fish is easy to overcook.
The topping will be colorful and flavorful and it is soooo easy.
Optional: Tartar sauce, dill sauce or lemon juice is optional and to your taste preferences.
This can be made in the morning and let sit in the fridge until time to cook. If you do, do not be alarmed at the "juice" that will form as the honey releases moisture. Simply proceed as above.
* I added a small pinch of salt. I'm just made that way. Dinner = salt. At least a pinch! smileys/wink.gif