Hot Honey Butter Salmon with Pickles
By OcadoLife
Published on 25 September 2023
Serving up a salmon side is a great way of feeding a crowd, and this recipe for Hot Honey Butter Salmon with Pickles is suitably impressive but incredibly easy to throw together. Sweet, sharp and spicy, it feels extra special thanks to the buttery sauce. Eleanor Steafel, author of The Art Of Friday Night Dinner, suggests buddying it up with some lime-dressed avocado, a zippy salad and a big bowl of rice for a fab Friday night spread. Looking for more fish recipes? Look no further.Time and servings
30 minsTotal time
Serves 6322 kcal/serving
10 minsPrep time
20 minsCooking time
Ingredients
- 1 (450g) salmon side
- 1 tbsp sesame oil
- 100g unsalted butter
- 4 garlic cloves, finely sliced
- 1 tbsp hot honey
- 1 tbsp tomato ketchup
- 1 tbsp cider vinegar
- 1 tsp tomato purée
- 2 tsp hot sauce
- 1 tsp hot smoked paprika
- ½ lime, juiced, plus extra wedges
- 2 heaped tbsp pickled red onion
- 1 green chilli, finely sliced
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the salmon skin-side up in an ovenproof dish. Pat the skin dry with kitchen towel, drizzle over the oil and sprinkle with salt. Roast for 20 mins or until the flesh is cooked and the skin crisp.Step 2
When the salmon is almost cooked, make the sauce. Melt the butter in a small non-stick pan over a medium heat. Add the garlic; cook for 3 mins until softened. Take off the heat, then stir in the honey, ketchup, vinegar, tomato purée, hot sauce, paprika and lime juice. Return to the heat and bubble for 3 mins or until glossy.Step 3
Transfer the salmon to a serving plate. Spoon over the sauce and top with the pickled red onion and chilli, plus extra lime wedges for squeezing over. Serve with your choice of sides.