This recipe gives salmon an open-flame flavor without lighting up the grill. A mix of chipotle chile powder and smoked paprika coat the fillets, while broiling achieves a smoky char akin to grilling.
Salmon is an astonishingly versatile fish whether grilled, broiled, pan roasted or smoked. While we won’t get into all the reasons why, we do prefer wild-caught salmon, which is readily available throughout most of the year. It’s a weeknight dinner all-star, but certainly sophisticated enough for a dinner party. Here we give you a few variations but feel free to experiment with different spice and oil combinations.
light brown sugar
chipotle chile powder
ground black pepper
6-ounce salmon fillets
fresh lime juice
agave nectar or honey
finely grated lime zest
Grease a 9-by-13-inch baking dish with the oil. In a small bowl, stir together the sugar, paprika, chile powder, salt, cumin, and pepper. Rub the salmon fillets with the spices, place them flesh side down in the baking dish, and set aside. In another small bowl, stir together the lime juice, agave nectar, and lime zest.
Adjust the oven rack to the middle position and set the oven to BROIL/HI. Place the baking dish in the oven and broil until the salmon’s skin is crisp and sizzling and the flesh is about halfway cooked, about 12 minutes. Remove the baking dish and flip the fillets. Return to the oven and broil until the salmon is nearly cooked through and begins to brown, 6 to 7 minutes. Brush the lime glaze over the fillets, then pour any remaining glaze around the fish. Broil until the salmon is still a bit soft in the center, 3 to 4 minutes longer. Transfer the fillets to plates and serve drizzled with accumulated pan juices.
Omit the rub and season the salmon with salt and pepper. Coat fish in a mixture of 1 tablespoon white sesame seeds and 1 tablespoon black sesame seeds. For the glaze, substitute 3 tablespoons soy sauce, 3 tablespoons minced fresh ginger, and 1 tablespoon dark brown sugar for the lime juice, agave nectar
(or honey), and lime zest.
Omit the rub and season the salmon with salt and pepper. For the glaze, substitute 3 tablespoons pomegranate syrup, 2 tablespoons honey, and 1 tablespoon finely grated orange zest for the lime juice, agave nectar, (or honey) and lime zest.
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