While I was back in Iowa this past February visiting family, I made this salmon dish for my parents and it was quickly requested again the very next night! I shared the recipe with my mom, who said they’ve made it about 3 more times since then and that she doesn’t think they’ll eat salmon any other way!
She has now made multiple demands that I publish the recipe here, so you and your taste buds can thank her later! What makes this such an irresistible dish? The magic is all in the sauce: Fresh lime, fragrant cilantro, red onions, and a bit of spice make this a zesty combination that pairs perfectly with fish or chicken.
(makes 5-6 servings)
1 1/2 cups chicken broth
1/2 red onion, finely diced
1 Tbs lime zest
Juice from 1 lime
2 Tbs finely chopped fresh cilantro
1 tsp red pepper flakes
2 Tbs unsalted butter
1/2 cup heavy cream
1 1/2 Tbs olive oil
1 1/2lbs salmon fillets
Salt and pepper to taste
In a medium saucepan, combine chicken broth, red onion, lime zest, lime juice, cilantro, and pepper flakes. Bring to a boil over medium-high heat. Boil uncovered for 10-12 minutes or until liquid has reduced down to a 1/2 cup. Add butter and stir until melted. Stir in cream and simmer over low-medium heat for another 5-7 minutes, stirring occasionally, until sauce is slightly thickened.
While the sauce is cooking, preheat oven to 425 degrees F and line a baking dish with foil. Drizzle olive oil over the foil and place salmon fillets, skin side down in the baking dish. Season lightly with salt and pepper. When the sauce is done, spoon over the salmon until completely covered. I like to reserve about a 1/2 cup of the sauce to pour over the fillets before serving, but this is optional.
Place salmon in the oven and bake for 12-14 minutes. Remove from the oven, cut into serving portions, and plate. Spoon remaining sauce over the tops of them and serve.
P.S. These are my wonderful parents that I miss and love dearly! I can’t wait to cook you guys many more dinners! <3