Grilled salmon with chilli glaze & lime crème fraîche

Grilled salmon with chilli glaze & lime crème fraîche

  • 1
  • 2
  • 3
  • 4
  • 5
(34 ratings)

Prep: 15 mins Cook: 15 mins Plus soaking


Serves 4
Spice up your midweek meal with this fragrant Mexican recipe

Nutrition and extra info


  • kcal529
  • fat37g
  • saturates16g
  • carbs19g
  • sugars17g
  • fibre1g
  • protein32g
  • salt0.22g
Save to My Good Food
Please sign in or register to save recipes.


  • 6 garlic cloves, unpeeled
  • 1 small onion, cut into thick slices



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 ancho chilli or large red dried chilli, deseeded and trimmed



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 4 tbsp soft brown sugar
  • 4 tbsp cider vinegar
  • 4 x 150g skinless salmon fillets
  • 1 lime, zested, then cut into wedges



    The same shape, but smaller than…

  • 200g crème fraîche or soured cream
  • chopped coriander, to serve (optional)


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
7th Jun, 2012
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.
13th May, 2012
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
2nd May, 2012
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.
25th Apr, 2012
This was delicious! Easy to do and quick to prepare. Would cook again!
12th Apr, 2012
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?
Sarah Jones
8th Jun, 2011
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.
2nd Mar, 2011
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.
29th Jan, 2011
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.
3rd Dec, 2010
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 went beautifully well with a healthy salad. I'm definately making it again next week for my dinner party.
1st Sep, 2010
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?