Chile Lime Salmon Patties Recipes

CHILI LIME BAKED SALMON

Steps:

• Preheat oven to 400°F Line a baking sheet with foil for easy cleanup.
• Mix together olive oil, chili powder, paprika, garlic powder and lime zest.
• Season the salmon filet with salt. Brush with chili lime sauce, then scatter lime slices on top.
• Bake for 15-20 minutes until the internal temperature reaches 145°F or the salmon flakes easily with a fork. Squeeze fresh lime juice over just before serving.

CHILI LIME SALMON

Steps:

• Preheat oven to 400 degrees F (see below for grilling**). Line a baking sheet with a large sheet of parchment paper or heavy-duty aluminum foil. Lay salmon on top and drizzle with oil. Season with salt and pepper. Rub chili powder, smoked paprika and cumin on salmon and slide lime slices halfway underneath the salmon, as pictured.
• In a medium bowl, whisk together soy sauce, lime juice, and honey and drizzle evenly over salmon. Sprinkle with half of the cilantro, fold parchment paper or foil sides up to prevent juices from leaking through (does not have to cover salmon). (Let the salmon marinate for at least 15 minutes if you have time.)
• For a complete meal with vegetables (omit this step if not making vegetables) - spread sheet pan with asparagus and broccoli florets and drizzle with 1 tablespoon of olive oil, salt, and pepper, to taste. Bake in preheated oven for 10 minutes. Remove from oven and move the vegetables to the side, making room for the salmon. Place the salmon in the middle of the sheet pan and slide lime slices underneath the salmon. Place another sheet of foil loosely over the salmon
• Bake for 12-16 minutes (depending on how large your fish is), or until the salmon is flaky to your desired doneness but try not overcook. Open the foil and turn oven to broil - cooking for an additional 2-4 minutes, or until caramelized and slightly charred.
• Cut into sections and discard skin and serve immediately with more chopped parsley, season with more salt (if needed) and a splash of lime

CHILE-LIME SALMON PATTIES

Steps:

• 1. Drain salmon. Crumble salmon and pick out any bones. Place in large bowl. Set aside. In food processor, process parsley, celery and onion until finely chopped. Add to salmon. Add half of the panko, the mayonnaise, egg, lime juice, chile paste and Worcestershire sauce. Form eight 3-inch patties. Coat with remaining panko. In 12-inch skillet, heat 1 tablespoon butter over medium heat. Cook patties, half at a time, 10 minutes or until browned, turning halfway through. Repeat. Serve with Chile-Lime Sauce.
• 2. CHILE-LIME SAUCE: In a small saucepan combine white wine, lime juice, minced garlic. Bring to a boil then reduce heat to low. Wisk in whipping cream. Gradually whisk in butter cut up until melted. Stir in Asian Sriracha Hot Sauce.

CHILE LIME SALMON

Steps:

• Preheat oven to 350 degrees. Line a large baking sheet with foil. Set aside.
• In a small bowl combine the chili garlic sauce, lime zest, lime juice, honey, and salt. Whisk to combine.
• Lay the salmon fillets on the baking pan, skin side down. Brush the tops with the sauce.
• Bake the salmon for 15 minutes. Remove from the oven.
• Garnish with chopped cilantro and lime slice if desired.
• Serve warm and enjoy!

SALMON WITH CHILLI & LIME BUTTER

Steps:

• Heat the oil in a large frying pan and cook the salmon, skin side down, for about 5-6 mins until the skin is crispy and golden. Turn the salmon fillets carefully, then cook for a further 2 mins. Remove from the pan and set aside.
• Tip the butter in the pan and, when melted, add the spring onions, chilli and lime zest to sizzle in the butter for 2 mins, then add the lime juice. Spoon the chilli and lime butter over the salmon. Scatter with the coriander and serve with boiled rice.