International dishesGrilled DishesEurope and North Americaabout 45 minutes
Baked salmon with honey lime butter sauce is a favorite for a quick dinner. Cold fish straight into the oven cooks on the outside and stays raw in the middle. A few minutes too long and the fillet turns dry.
The salmon sits out for about 30 minutes to come to room temperature and is patted dry, then laid on a bed of lime slices before the sauce goes over. The oven is preheated to 200 degrees C, and 8 to 12 minutes is the right window.
This batch weighs about 1.4kg, at roughly 223 calories per 100g.
Method
Take the salmon out of the fridge and leave it at room temperature for about 30 minutes, then pat the surface dry with kitchen paper.
Heat the oven to 200 degrees C and set the rack in the middle so the heat spreads evenly.
In a small bowl, mix 60g melted unsalted butter, 45ml honey, 30ml lime juice, 5 minced garlic cloves, 1/2 teaspoon mixed dried herb seasoning, 1/2 teaspoon chili powder, 1/2 teaspoon salt and ground black pepper, stirring until smooth.
Line a rimmed baking tray with foil, lay the lime slices out in an even layer and set the salmon on top.
Pour the lime butter sauce evenly over the fish and spread it with a brush or spoon so the whole surface is covered. Bake for 8 to 12 minutes depending on thickness, until the inside reaches about 60 to 63 degrees C.
Take the tray out, rest the fish for a few minutes, garnish with fresh herbs and serve with the roasted lime slices.
Tips
Steamed vegetables, mashed potato or a fresh salad all suit this dish.
Dried oregano and thyme stand in for the mixed herb seasoning at the same 1/2 teaspoon.
Honey is still sugar, so a thin brushed layer or a reduction to 30ml keeps it light.
A properly dry surface is what lets the sauce cling instead of sliding onto the tray.
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