Chili-Infused Honey Baked Salmon
This baked salmon with Bay Bees chili-infused honey has just a hint of heat with a beautiful glaze crust. The flaky texture with the combination of herbs and spice makes for an enjoyable meal. It can be used as an entrée with grilled vegetables and sweet potatoes or as an enhancement to a salad for a light healthy lunch.
Ingredients
- 1 (2 pounds/907 g) salmon filet
- ¼ to ½ teaspoon (1.5 to 2.8 g) salt
- ½ teaspoon (2.8 g) freshly ground pepper
- 3 tablespoons (44 milliliters) Bay Bees Chili-Infused Honey
- ½ lemon thinly sliced
- Juice of ½ lemon
- 1 green jalapeño or serrano chile thinly sliced
- Fresh dill thyme and rosemary
- Dried red chili flakes optional
Instructions
- Preheat the oven to 400° degrees F (204° C). Line the baking sheet with parchment paper.
- Add salt, pepper and herbs to the skin side of the filet. Place thin slices of lemon on parchment, and place the filet, skin side down, on the lemon slices. Sprinkle salt, pepper dill and thyme on the flesh side of the filet.
- Spread 2 tablespoons (30 ml) of chiliinfused honey also on the flesh side. If desired, add dried chili flakes on top of the honey. Use a fork to mix honey with herbs and spices, covering the entire filet. Place sliced green chiles over the filet, and place a rosemary sprig on top. Put the baking sheet with the filet in the oven and bake for 20 minutes.
- While the filet is cooking, mix 1 tablespoon (15 ml) of honey with 1 teaspoon (5 ml) of lemon juice and, if desired, additional herbs, for topping the filet when serving.
- When ready, remove filet from the oven. To serve, plate it and drizzle a small amount of the lemon-honey mixture over the filet.
- Be adventurous and try adding a small amount of your favorite herbs, such as basil, bay leaves, cilantro or fennel, to make this dish your own.