Serves 4 · Prep 10 min · Cook 15 min
This is a weeknight dinner that looks like more effort than it is. The salmon portions sear skin-side down until the edges crisp, then they're spooned over with a sticky glaze of garlic, lime and cane sugar. It all comes together in one pan in about 15 minutes.
Ingredients
For the salmon
- 4 Salmon Portions (about 1 lb / 450 g, from a 2 lb pack), thawed
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp vegetable oil
- 1 tbsp butter
For the garlic lime glaze
- 4 cloves garlic, minced
- 2 tbsp dark cane sugar or honey
- 2 tbsp soy sauce
- 2 limes, juiced, plus 1 tsp zest
- ½ wiri wiri pepper, minced (optional)
- 2 tbsp water
- 1 tbsp chopped eschallot (scallion), to finish
Method
- Thaw and dry. Thaw the portions in the fridge (0–4 °C) overnight. Pat them completely dry and season all over with salt and pepper.
- Mix the glaze. Stir the sugar, soy sauce, lime juice, zest, pepper and water together in a small bowl.
- Sear. Heat the oil in a heavy skillet over medium-high heat. Lay the salmon in skin-side down, if the skin is on, and press gently for 10 seconds so it doesn't curl. Cook undisturbed for 4 minutes until the skin is crisp and the flesh is opaque halfway up. Flip.
- Glaze. Turn the heat to medium and add the butter and garlic. Stir for 30 seconds, then pour in the glaze. Let it bubble for 2–3 minutes, spooning it over the salmon continuously, until it turns sticky and glossy.
- Check doneness. The salmon is ready when the centre is just turning from translucent to opaque. It will finish cooking as it rests.
- Serve. Plate the salmon, spoon over the rest of the glaze and scatter with eschallot. Serve with rice and steamed bora (long beans) or callaloo.
Cook's note: Brush on the glaze in the last 3 minutes of baking at 200 °C / 400 °F if you'd rather use the oven. Bake for 12–14 minutes total.
