Imagine the tantalizing aroma of a seaside feast wafting through your kitchen—it’s the scent of adventure, with a tangy twist. This brown sugar lime baked salmon is like a summer’s day captured on a plate, with its sweet yet citrusy glaze that dances on your taste buds. I tried it for the first time after a rainy afternoon, and honestly, it was like the sunshine breaking through the clouds—pure culinary delight.
Steps
- Combine brown sugar, lime juice, lime zest, butter, garlic, and cayenne pepper in a small bowl, stirring until well mixed.
- Lay salmon fillets in a dish. Spread the lime mixture over the top and sides if the fillets have skin, or over the top and bottom if they are skinless, ensuring all the mixture is used.
- Allow the salmon to marinate in the refrigerator for 30 minutes. Preheat your oven to 425°F (220°C).
- Line a baking dish with parchment paper, placing the salmon on top and leaving space between each fillet. Season the salmon with salt and pepper.
- Bake in the oven until the salmon is easily flaked with a fork, approximately 12-15 minutes, depending on the thickness of the fillets.
- Garnish with cilantro and serve the salmon warm, optionally accompanied by lime wedges for extra flavor.
Ingredients
- 1/4 cup light or dark brown sugar
- 2 limes, zested and juiced
- 2 cloves garlic, minced (add an extra clove if preferred)
- 1/4 cup butter, unsalted or salted
- 1/2 teaspoon cayenne pepper (adjust or omit to taste)
- 4 salmon fillets, skinless or skin-on
- Salt, to taste
- Pepper, to taste
- Fresh cilantro, for garnish (optional)
FAQ
- Can I marinate the salmon for more than 30 minutes?
- It is not recommended to marinate the salmon for longer than 30 minutes if you are using acidic ingredients like lime, lemon, or vinegar. Extended marinating can cause the acid to break down the salmon, leading to a mushy texture.
- Is it possible to bake a whole side of salmon instead of fillets?
- Yes, you can bake a whole side of salmon using the same glaze. Just use a lined baking sheet and extend the baking time by approximately 5 minutes to ensure it is cooked properly.
- How can I determine when the salmon is fully cooked?
- You can tell the salmon is done by checking its color and texture. It should transition from a vivid, deep orange to a more opaque, lighter shade. The texture should become flaky. Alternatively, use an instant-read thermometer to check that the internal temperature has reached 145°F, as recommended by the USDA.
- What are some side dishes that pair well with this baked salmon?
- This salmon dish is delicious with sides like coconut rice, black beans, grilled corn on the cob, and either avocado salsa or mango salsa.
- Can I omit the cayenne pepper if I don’t like spicy food?
- Absolutely, you can reduce the amount of cayenne pepper or leave it out entirely if you prefer a milder flavor.
Tips
- Marinate with Care: Limit the marination time to 30 minutes when using acidic ingredients like lime to prevent the salmon from becoming mushy.
- Check for Doneness: Look for a change in color from bright orange to a lighter peach or orange, and a flaky texture to determine when the salmon is done. Alternatively, use an instant-read thermometer to ensure an internal temperature of 145 degrees Fahrenheit.
- Use Parchment Paper for Easy Cleanup: Line your baking dish with unbleached parchment paper to prevent sticking and make cleanup a breeze, while also preventing the glaze from burning onto the dish.
- Adjust the Spice Level: If you prefer less heat, reduce the amount of cayenne pepper or omit it entirely based on your taste preference.
Equipment
- Reynolds Kitchens Unbleached Parchment Paper – This specific type of parchment paper is recommended for its non-stick and environmentally conscious properties.
- Instant-read thermometer – Useful for ensuring the salmon reaches the recommended internal temperature of 145 degrees Fahrenheit.
