Grilled salmon with chilli glaze and lime crème fraiche

Salmon is delicious simply grilled as it is but this takes it up a whole new level. Always buy good salmon, responsibly produced and organic. Salmon farming is riddled with issues, not just for the fish themselves, and us as consumers, but for the environment. Eat less but better.
  • Serves
  • Prep
    10 mins
  • Cook
    25 mins
  • Difficulty
  • 4 garlic cloves, unpeeled
  • 1 onion, cut into thick slices
  • 1 large red dried chilli, deseeded
  • 4 tablespoons of soft brown sugar
  • 4 tablespoons of cider vinegar
  • 4 skinless salmon fillets. Always buy non-farmed, organic salmon.
  • 1 lime, zested, then cut into wedges
  • 200g crème fraîche
Brown 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.

Soak the chilli in boiling water for 15 mins, drain, then place in a blender with the sugar, cider vinegar, garlic, onion and some sea salt and black pepper. Blend to a smooth sauce.

Heat the grill. Brush each salmon fillet with plenty of the sauce and grill for around 8-10 mins until the salmon is cooked.

Meanwhile, mix the lime zest and crème fraîche.

Serve the salmon with extra chilli sauce, a spoonful of the crème fraîche, and lime wedges for squeezing over.
Nutrition info
Salmon is very high in Vitamin B12, which is important for red blood cell production. A deficiency in B12 can result in a form of anaemia. B12 also helps to regulate production of a hormone called Homocysteine, an excess of which can lead to heart and blood vessel disease and stroke. Salmon is also a good source of Vitamin D, whose functions include bone health, blood sugar control and immunity. Many people are Vitamin D deficient – our bodies largely get it from sunlight with food being a secondary source.
Spice up your energy with an eatnaturally plan!
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