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- 4 (6-8 ounce) sockeye salmon fillets, skin on or off.
- 2 teaspoons chili powder.
- 2 teaspoons smoked paprika.
- 1 teaspoon kosher salt and black pepper.
- 3 tablespoons extra virgin olive oil.
- 3 tablespoons salted butter.
- 3-4 cloves garlic, minced or grated.
- Zest and juice of 2 limes, plus more for serving.
- 1 tablespoon maple syrup (honey or agave work well too).
- 1/4 cup fresh cilantro, roughly chopped (optional – can use basil too if you aren’t a cilantro fan).
- Place the salmon on a plate. Add the chili powder, paprika, and a pinch each of salt and pepper.
- Drizzle with 1 tablespoon olive oil, rubbing the seasonings and oil evenly into flesh.
- Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the salmon skin-side down, and cook for 2-3 minutes, until the salmon is crisp.
- Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking.
- Remove from the skillet. If desired, peel away the skin and discard.
- To the same skillet, add the butter and garlic and cook until the garlic is fragrant, about 2 minutes.
- Add the lime juice, zest, maple syrup, and cilantro. Bring to a simmer, then remove from the heat and slide the salmon back into the sauce.
- To serve plate each piece of salmon over rice or quinoa!
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