4fillets of salmon, skin on450g of salmon total weight
1limezest and juice about 3 tbsp of juice
1fat cloveof garlicminced
Sea salt and black pepper to taste
2tbspchopped coriander (cilantro)
Make the marinade by whisking together the oil, honey, lime zest and juice, and the garlic.Pour the marinade into a shallow dish then place the salmon skin side up into the dish.Cover the dish then pop in the fridge and leave to marinate for at least 30 minutes.
Heat the grill to medium hot.Place the salmon skin side down on a baking tray lined with tin foil. Keep the marinade.
Melt the butter in a frying pan over a medium heat, add the sugar and once the sugar has dissolved stir in the remaining marinade.Keep stirring the bubbling marinade until it is a thick consistency.Brush the warm marinade over the salmon fillets then grill the salmon for about 7 - 10 minutes, depending on how thick your fillets are. The salmon is cooked when the salmon is opaque and firm.Halfway through cooking brush the salmon again and sprinkle the coriander over the salmon.Any remaining glaze can be poured over the salmon when served.
Serve immediately with stir-fried green vegetables, wedges of lime and rice if you wish.
I used 4 salmon fillets but you could use a small side of salmon if you would like to make this more of a showstopper dish.
To get the honey to run off the spoon easily, first, use the spoon for the olive oil then the honey, it should slide off the spoon much quicker.
Always use fresh limes, limes that have been sitting around your kitchen for a week or so will leave a bitter taste when used for cooking.
Try and buy the best salmon you can get your hands on, preferably wild Alaskan salmon.
Calories are approximate and are per salmon fillet with glaze.