Grilled salmon with chilli glaze & lime crème fraîche

Grilled salmon with chilli glaze & lime crème fraîche

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(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
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  • 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.

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Comments, questions and tips

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2nd Jun, 2010
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.
6th May, 2010
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!
18th Apr, 2010
This might be a silly question but what is blackened garlic and onions? Is it just cooked until browned and almost burnt colour?
16th Apr, 2010
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.
30th Mar, 2010
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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