Easy Agave and Lime Salmon
Don't feel like cooking? Keep some wild-caught salmon on hand and you almost won't have to. Salmon recipes don't get any easier than this. We served our salmon with grilled veggie kebabs — another one of my easy dinner staples.
Click here to see Gluten-Free Recipes That Actually Taste Good.
- Four 6-ounce pieces wild-caught salmon
- Sea salt and freshly ground pepper, to taste
- 1/3 cup extra-virgin olive oil
- 1/3 cup raw agave nectar, preferably organic
- Juice of 2 large limes
- Pinch of cinnamon
- 1 red onion, sliced
- 4 scallions, sliced
- 4 cloves garlic, chopped
- Grilled vegetables, such as broccoli, bell peppers, and mushrooms, for serving
Chili Lime Baked Salmon Recipe
This Chili Lime Baked Salmon is so simple, fast and full of flavor! A quick chili lime sauce is brushed on the salmon before it is roasted for about 15 minutes. Try this easy Oven Baked Salmon for dinner tonight!
Agave Chipotle Glazed Salmon with Macadamia Cauliflower Rice
Agave Chipotle Glazed Salmon is the best of both worlds – sweet and savory! Tender salmon coated in a homemade sauce of agave, chipotle peppers, garlic and lime and served over low carb Macadamia Cauliflower Rice!
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This past weekend, or week really, was enough for me to declare another few days to pull myself together and make myself presentable.
We have finally decided to upgrade and put our house on the market. Just those few words and I have mixed emotions. Mostly excitement as that means we are upgrading to a bigger house! I have lived in my condo for over five years and my now husband moved in with me once we got engaged. Needless to say, it’s quaint. Lots of charm but still lacks the space we desire. So this past weekend was our first weekend of our house being on the market and trying to live in a pristine, neat, not livable home. Any tips on how to stay sane for someone that works from home and destroys their kitchen daily while having their house on the market? The idea that any potential buyer can swing by in an hour stresses me out. Needless to say my OCD is in full blown, over drive.
House hunting is um, interesting. Some of the houses that are available make me cringe. Imagine a Type A flipping a house. Enough to change my blonde hair to grey very quickly. But then there are some that are just down right gorgeous. As in open, main floor with super rich, chestnut cabinets, ginormous granite island that I can just see myself covering in flour. I have already started to vision life in this house, BBQs this summer and throwing our first Thanksgiving. But before I get too caught up in fantasyland, anyone looking to buy an adorable condo?!
With the idea that our house can be shown with minutes notice, a quick dinner is a must. Plus, there is a lovey, dovey holiday approaching. My husband and I usually go the pizza route, but this salmon definitely gives the pizza a run for its money. A sweet and spicy glaze coats the salmon for a sugary skin. Much like the sugary crumb topping you try to get with each bite of coffee cake. I made sure each bite was covered in that chipotle spice and agave glaze. Gah. I can’t stop thinking about it.
To ensure I have enough room for dessert, the salmon is served with low carb cauliflower rice. Because lets be real, what is dinner with dessert? If you have yet to try it in place of rice, you are missing out. Is is filling and when it is sprinkled with smooth and buttery macadamia nuts, it is a party in your mouth!
It just earned itself my go to prep for salmon and that is hard to do!
Tools I used to make this recipe:
Agave Chipotle Glazed Salmon is the best of both worlds - sweet and savory! Tender salmon coated in a homemade sauce of agave, chipotle peppers, garlic and lime and served over low carb Macadamia Cauliflower Rice!
- 1/2 cup agave nectar
- 2 1/2 tablespoons soy sauce (or gluten free soy sauce if needed)
- 2 chipotles in adobo (or chipotle powder for gluten free)
- 3/4 teaspoon chile powder
- 1/2 lime, juiced
- 1 1/2 pound salmon fillet
- 3/4 teaspoon sea salt
- 3/4 teaspoon black pepper
- 1 teaspoon garlic powder
- Macadamia Cauliflower Rice
- 1 large head of cauliflower, chopped
- 1/2 cup chopped macadamia nuts
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- Lime Wedges
- Glaze: In a small blender, combine the agave nectar, soy sauce, chipotles, chile powder and salt. Blend until smooth and set aside.
- Salmon: Spray a baking sheet with non stick cooking spray and place fillet on it. Sprinkle with salt, pepper and garlic powder. Pour half of the glaze over the salmon.
- Preheat broiler on high. Place salmon on bottom rack so it is not too close to the broiler. Broil for 10 - 12 minutes or until flakey and cooked through. (Cooking time may depend on how thick your fillet is.)
- Macadamia Cauliflower Rice: In a high powered blender or food processor, add the cauliflower florets and cover with water. Turn blender on medium, until cauliflower looks like rice. Drain and place cauliflower in a towel. Ring out as much water as possible. Place in a microwave safe bowl. Microwave for 8 minutes, or until the rice is tender. Season with the salt and garlic powder. Toss with macadamia nuts. Divide between 4 bowls.
- When salmon is finished cooking, cut salmon into 4 fillets and place on top of cauliflower rice. Drizzle with remaining glaze, and garnish with cilantro and extra lime wedges.
Looking for more seafood recipes?
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
Katie | Healthy Seasonal Recipes
Can I just say, yum!! Salmon is my fave, and I have plenty in my freezer right now. Thanks for including my Marmalade Sriracha glazed Salmon.
Yum!! So many good options here. Thanks for including my curry salmon Liz <3
So many amazing salmon recipes to choose from! Thanks for sharing mine in the mix – Sharing to my social media channels now!!
Wow, all the things you can do with salmon, and it being so “heart” healthy! I preach it all the time on my blog. Thx for sharing all these YUMMY recipes.
Whitney @ To Live & Diet in L.A.
February 13, 2017 at 11:13 am
Thanks for sharing! These look so delicious – can’t wait to try them all!
February 13, 2017 at 1:05 pm
February 13, 2017 at 7:19 am
I’m totally down with salmon twice a week – YUM! Loving this tasty list!
February 13, 2017 at 11:53 am
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Easy Baked Salmon with Garlic Lime Butter Sauce
Easy Baked Salmon with Garlic Lime Butter Sauce – delicious, healthy, and, most importantly super-easy recipe to make! Just add the fish to the casserole dish, top with the rest of the ingredients and let it bake! And, it takes just 30 minutes from start to finish!
When I bought this huge salmon fillet (it was about 1 and 1/2 lb), I wanted to make something very healthy and easy. That meant using very few simple ingredients. I also wanted the natural flavor of baked salmon to shine through, and I did not want to use any sweet ingredients. As a result, this easy baked salmon recipe is definitely on a very savory side. I am using freshly sliced lime and garlic as star ingredients. Butter is also a great addition, maybe not as healthy as the others, but with so many other healthy ingredients in this dish, we can afford to use some butter! Because it makes all other ingredients taste so good and, well, buttery!
All you do is pile up minced garlic, sliced lime, and sliced cold butter on top of salmon and bake it to perfection! What is especially great is that the cleanup is minimal because you’re using just one pan, and it’s a casserole dish which you can easily wash in the dishwasher afterwards. Also, there is no need to use foil or parchment paper when baking in a casserole dish.
Whenever I cook salmon, one of my main objectives is to make sure that once it’s baked, the salmon is moist and juicy, cooked through, and not dry. Who likes dry salmon? Not me. In this easy recipe, the use of butter and sliced lime adds some juiciness to the fish, and it’s also important to bake the salmon at the right temperature.
So, how long and at what temperature do you cook salmon?
I like to bake salmon at 375 F, not higher, for about 20 minutes. 20 minutes is really all the time you need for salmon to be completely cooked through. However, all ovens are different, some are hotter, some are colder than others. In some ovens, the salmon could be done in 15 minutes, in others in 20 minutes, or in some it might take even longer.
And, finally, step by step photos showing you how to make this easy baked salmon:
First of all, preheat oven to 375 F. Add 1 tablespoon of melted butter and spread it on the bottom of the casserole dish. Or, alternatively, you can add unmelted butter to the casserole dish, and place it briefly in the oven until the butter melts. Then, add salmon skin side down:
Your next step is to chop up fresh garlic cloves, or use minced garlic. Then, top the fish with minced garlic:
Next, thinly slice half of one lime. And, add lime slices on top of salmon and around it:
Then, slice 4 tablespoons of cold butter and add it evenly on top of salmon. The butter will melt nicely during the baking process.
Finally, bake salmon in the preheated oven at 375 F for about 20 minutes until the salmon is cooked through. Make sure to bake it uncovered. And, keep in mind, depending on your oven, the salmon could be done sooner (in 15 minutes) or later (in 25-30 minutes). Just keep your eyes on the salmon towards the end of baking. Easy!
What is a good side dish with salmon?
For this easy baked salmon recipe I suggest that you serve it with freshly cooked, fluffy Jasmine rice, and pour all the delicious garlicky buttery juices over the salmon and rice! YUM! Top with a small amount of chopped fresh parsley, and you have a great healthy dinner on your table!
If you want something fresh and green as a side, try this sautéed spinach. For something more creamy and more comfort food like try these delicious Greek yogurt mashed potatoes.
- 1 (1 1/2-pound) salmon fillet
- 1 tablespoon olive oil
- 1 teaspoon seafood seasoning (such as Old Bay®)
- 1 teaspoon ground black pepper
- 1 (1 inch) piece fresh ginger root, peeled and thinly sliced
- 6 cloves garlic, minced
- 1 lime, thinly sliced
Set oven rack about 6 to 8 inches from the heat source and preheat the oven's broiler if broiler setting has Low setting, set broiler to that. Line a baking sheet with aluminum foil.
Place salmon, skin side down, on the prepared baking sheet rub salmon with olive oil. Season with seafood seasoning and black pepper. Arrange ginger slices atop salmon and sprinkle with garlic. Place lime slices over ginger-garlic layer.
Broil salmon until hot and beginning to turn opaque, about 10 minutes watch carefully. If broiler has a High setting, turn broiler to that setting and continue broiling until salmon is cooked through and flakes easily with a fork, 5 to 10 more minutes.
- 4 oranges
- 3 limes
- 1 (3-lb.) skin-on salmon fillet, pin bones removed
- 2 tablespoons unsalted butter, melted
- 2 teaspoons kosher salt, divided
- ¾ teaspoon black pepper, divided
- 4 tablespoons unsalted butter, cubed
- ¼ cup chopped fresh dill, divided
Preheat oven to 400°F. Slice 1 orange and 1 lime into 1/4-inch thick rounds.
Place salmon, skin side down, on a parchment-lined rack set inside a rimmed baking sheet. Brush salmon with melted butter. Sprinkle with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Cover loosely with aluminum foil. Roast in preheated oven 25 minutes. Uncover and arrange citrus slices over salmon in an artful pattern. Return salmon to oven, and roast at 400°F until fish flakes easily with a fork, about 20 minutes.
Meanwhile, juice remaining oranges and limes (making 1 1/4 cups juice). Strain juice into a stainless-steel saucepan. Bring to a boil over medium-high, reduce heat to medium, and simmer until reduced to about 2/3 cup, about 10 minutes. Remove from heat. Stir in cubed butter, 2 tablespoons of the dill, and remaining salt and pepper.
Place salmon on a platter sprinkle with remaining dill. Serve with sauce.
Pan Seared Salmon Burgers with Chipotle Mayonnaise
How to make pan seared salmon burgers with a spicy chipotle mayonnaise in under 30 minutes. Jump to the Pan Seared Salmon Burger with Chipotle Mayonnaise Recipe or read on to see our tips for making them.
We keep the salmon simple. To get a really nice sear, we brush a little agave over the salmon and season with salt and pepper. When we add the salmon to a hot skillet the agave caramelizes and browns.
YOU MAY ALSO LIKE: Learn our best tips for making a better hamburger including the best meat to use, how to cook them, and when to know they are done. Jump to the Simple Hamburger Recipe.
When the salmon is cooking, we make the simplest spicy mayonnaise to go with it. Start with store-bought or homemade mayonnaise then stir in chopped chipotle peppers in adobo sauce, lime juice and fresh cilantro. You can find canned chipotle peppers in adobo sauce in the international aisle of grocery stores as well as in Hispanic or Asian markets.
YOU MAY ALSO LIKE: Grilling salmon on a cedar plank is genius. If you haven’t tried it, let me tell you, you need to. Jump to the Sweet Citrus Cedar Plank Salmon Recipe.
Recipe updated, originally posted June 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne
Easy Maple Lime Salmon
I love the combination of maple syrup, lime, soy and garlic in this super easy Maple Lime Salmon. It’s my new go-to salmon recipe, served over quinoa to soak up any extra sauce. Delish!
With only 6 ingredients, this is a really simple meal to prepare. You throw the salmon in a sealed bag with the marinade ingredients and let it sit for half hour while you get the rest of the meal ready. In the picture above, the quinoa is mixed with herbs and tomatoes, but any veggies would do. I roast the salmon for 10-12 minutes. Grilling it or using a sous vide machine would be fine too. If you’re not big on spicy, feel free to leave out the red pepper flakes. Instead, you could add a teaspoon of grated fresh ginger.
I love serving the maple lime salmon over quinoa – or rice if you prefer – to absorb the sweet-tart-spicy sauce. Other great sides would be Roasted Bok Choy and Broccoli, Fresh Vegetable Pasta or Mushroom Spinach Couscous.
Salmon and finger lime ceviche
Ceviche is fish pickled lightly in acid - typically it's made with a firm white-fleshed fish but Guy takes a turn on the dish highlighting the classic combination of salmon and avocado.
- 300 g sashimi - grade salmon, thinly sliced
- 1 long red chilli, seeds removed, thinly sliced
- 1 red onion, thinly sliced
- ½ firm mango, thinly sliced
- 2 avocados, diced
- ¼ cup coriander leaves
- Corn chips, to serve
- 6 finger limes, pearls scraped
- 3 limes, juice, rind and chopped segments
- 2 oranges, juice and chopped segments
- 60 ml (¼ cup) extra virgin olive oil
- 80 ml (⅓ cup) coconut water
- Pinch sea salt flakes
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- For the dressing, place all the ingredients in a bowl and stir to combine.
- Arrange the salmon on a large serving platter. Drizzle with half the dressing and stand for 2 minutes to partially cook the fish.
- Scatter the salmon with the chilli, onion, mango, avocado and a little of the remaining dressing.
- Scatter with coriander leaves and serve immediately with a side of corn chips for scooping.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.