Grilled salmon with chilli glaze & lime crème fraîche

Grilled salmon with chilli glaze & lime crème fraîche

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(24 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins Plus soaking

Skill level

Easy

Servings

Serves 4

Spice up your midweek meal with this fragrant Mexican recipe

Nutrition and extra info

Nutrition info

Nutrition

kcalories
529
protein
32g
carbs
19g
fat
37g
saturates
16g
fibre
1g
sugar
17g
salt
0.22g

Ingredients

  • 6 garlic cloves, unpeeled
  • 1 small onion, cut into thick slices
  • 1 ancho chilli or large red dried chilli, deseeded and trimmed
  • 4 tbsp soft brown sugar
  • 4 tbsp cider vinegar
  • 4 x 150g skinless salmon fillets
  • 1 lime, zested, then cut into wedges
  • 200g crème fraîche or soured cream
  • chopped coriander, to serve (optional)

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Method

  1. Blacken the whole garlic and the onion slices on all sides in a large, dry non-stick frying pan. Remove, cool briefly, then peel the garlic cloves. Soak the ancho chilli in boiling water for 15 mins, drain, then place in a blender with the sugar, cider vinegar, garlic, onion and some salt and pepper. Whizz to a smooth sauce.
  2. Heat the grill. Brush each salmon fillet liberally with the sauce and save any remaining. Grill for 8 mins. Meanwhile, mix the lime zest with the crème fraîche. Serve the fish with extra chilli sauce, a dollop of the crème fraîche and lime wedges for squeezing over. Sprinkle with coriander, if you like, and serve with green beans or rice and a salad.

Recipe from Good Food magazine, February 2010

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Comments

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freya_marks's picture
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So tasty and simple to make! I used a red chili and added a little smoked paprika

annahighfield's picture
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Absolutely bloody delicious, I halved the amount of sugar in the sauce otherwise it would have been too sweet. Used balsamic vinegar as well in stead of cider as couldn't find any cider in cupboard, which worked beautifully as it had a thick, sweet texture.

fionarecipes's picture
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Delicious! Don't skip the blackening, it makes all the difference to the taste and the wonderful aroma whilst it's cooking. I doubled up on the lime zest in the creme fraiche as I didn't think it would be noticeable otherwise.

fionarecipes's picture
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Delicious! Don't skip the blackening, it makes all the difference to the taste and the wonderful aroma whilst it's cooking. I doubled up on the lime zest in the creme fraiche as I didn't think it wouldn't be noticeable otherwise.

fionarecipes's picture
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Delicious! Don't skip the blackening, it makes all the difference to the taste and the wonderful aroma whilst it's cooking. I doubled up on the lime zest in the creme fraiche as I didn't it wouldn't be noticeable otherwise.

lizleicester's picture
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Wonderful flavours and easier than it reads... Used half a fresh red chilli grown by daughter and nearly made the glaze too strong but it was perfect when finished.

garybath's picture
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Really delicious. I used a fresh chilli instead of dried which was lovely. Also, used lemon instead of lime because there were no limes left at the supermarket! I served with rice, corriander stirred through and green beans for healthy value. I'm not normally a big salmon fan but this was fantastic, will defo be doing it again, nowhere near as much of a fath as it seems.

sarahfh's picture

This recipe is great! The recipe makes more chilli glaze than you need. I saved it in a sealed jar in the fridge and used it mixed with prawns and veg for a great topping to salad. If nothing else I will definitely make the glaze again.

Frantic Flapjack's picture
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I was very sceptical about this before I made it - burnt garlic & onions!! So glad I tried it - it was surprisingly good. Served it with trout fillets instead of the salmon and the lemony rice & peas.
Recommended if you want to try something a little different.

katcurnock's picture
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Great recipe. I didn't have cider vinegar, so used red wine vinegar, came out fine. I use this on all manner of meats, including sausage. I wonder though, can the sauce be frozen?

angelstarsew's picture
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Loved this thought it would be difficult to cook as different to what we usually cook especially the Ancho Chilli, but was so tasty will be making this again. As others suggested added some lime juice to creme fraiche very good.

irritable's picture
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Exceptionally good. Really interesting flavours and certainly good enough to serve for dinner - note I thought the sauce quantitiies should be doubled to have enough for 4 good marinades and a plate garnish.

alisonlawson's picture
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Fabulous recipe. One of the best salmon dishes I have ever had. Blackening the garlic and onion is a bit time consuming but very worth it. A lovely dish for entertaining. I always make the amount of sauce for four, even when serving two. I then use it on chicken fillets a few days later. They are delicious too.

alizehs's picture
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This was such a huge hit with my family. Absolutely loved it. Added few more chilies and lime juice to the sour cream as per someone's comment...it went beautifully well with a healthy salad. I'm definately making it again next week for my dinner party.

eleanormayo's picture
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I made this as instructed, but used fresh chilli as didn't have any dried. Blackening the onion and garlic was a bit of a fag to be honest, but it proved very popular with my guests. It was fine, but am not sure I would bother doing again.

angela67's picture
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This was an amazing dish. I used a chipotle in adobe sauce as I already had that hanging around in the fridge - it gave it a yummy smokey flovour. Served it with the suggested Lemony Rice and a green salad. Will be making this again. Good enough for a dinner party.

beckyb's picture

This is the best salmon dish I have ever tasted. I used a plain dried chilli and it worked wonders. The lime creme fraiche cools things down beautifully. Served it with new potatoes and steamed asparagus. Now a family favourite - can't get enough of it!

helenkeenan's picture

This might be a silly question but what is blackened garlic and onions? Is it just cooked until browned and almost burnt colour?

janwelch's picture

I used a chipotle dried chilli instead of an ancho one. I also marinated the salmon fillets in the chilli mix and then quickly pan fried and put them in the oven for 10-12 mins. The remaining sauce I cooked out and poured over the fillets. I also added the juice of half a lime along with the zest to the creme fraiche. It was amazing and good enough for a dinner party. I also served this with the recommended lemony rice.

georgiehoff's picture
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I did wonder whether I could be bothered to blacken the garlic but this dish was so worth it on lots of levels I'll definately be making it again.

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