Salmon is my “go to” main dish when I really don’t want to make dinner. We all love it, it’s fast and easy to cook, it’s pretty to look at, and lo and behold, it’s good for you.
While in Alaska this past August, we were told over and over again an easy way to remember the five types of Alaskan salmon. Now I share it with you.
- Your thumb rhymes with chum, hence Chum Salmon
- Your pointer finger is the one you might sock someone in the eye with, so Sockeye Salmon
- Your middle is the largest finger – for the King Salmon, the largest salmon
- Your ring finger is where you might wear a silver ring….for a Silver Salmon
- And your pinkie finger is easy! It’s the Pink Salmon
Honey-Lime Glazed Salmon
2 whole salmon fillets, with skin
Salt and freshly ground black pepper
Finely grated lime zest from 1 lime
1/4 cup fresh lime juice
2 tablespoons honey
1/4 teaspoon chipotle chile powder
2 tablespoons minced fresh cilantro
Heat oven to 425 degrees. Line a baking sheet with foil. Place salmon, skin-side down, on the baking sheet and season with salt and pepper.
Combine the lime zest, lime juice, honey, and chile powder, stirring until well blended.
Brush about half of the honey-lime glaze over the fillets. Place salmon in preheated oven and bake for 12 minutes.
Meanwhile, stir the cilantro into the remaining honey-lime glaze.
After the 12 minutes, remove salmon from oven and spoon the remaining glaze over the salmon. Return to oven for 3 to 4 minutes, or until salmon is cooked through.
With a spatula, gently remove the salmon to a serving platter. The cooked fish easily separates from the skin. Then just roll up the foil with the skin still sticking to it and toss it in the trash.