17 minutes
A zesty and spicy broiled salmon dish with a lime-infused mayonnaise crust.
cups
Harissa Chili Paste, additional to taste
tablespoons
Lime Zest, finely grated
each
Lime Juice, fresh
teaspoons
Ground Coriander Seed
teaspoons
Salmon Fillet, boneless center-cut, skin optional
0 lb
to taste
Black Pepper, freshly ground
to taste
1. Sauce Preparation
In a small bowl, combine mayonnaise, harissa chili paste, lime zest, lime juice, and ground coriander seed. Season with salt and pepper to taste, and adjust harissa as desired for heat.
2. Broiler Setup
Preheat the broiler and position the oven rack about 6 inches below the broiler element.
3. Salmon Prep
Line a rimmed baking sheet with aluminum foil. Season the salmon evenly with salt and pepper, then place it on the prepared sheet. Spread a thin, even layer of the seasoned mayonnaise over the top and sides of the salmon.
4. Broiling
Broil the salmon until the top is browned and the center reaches 115 to 125°F (46 to 52°C) for medium-rare to medium, approximately 5 minutes. If your oven cycles the broiler on and off, leave the door slightly ajar to maintain consistent heat.
5. Finish Cooking
Should the top brown before the center reaches the desired doneness, turn off the broiler, set the oven to 425°F (220°C), and cook for an additional 1 to 2 minutes until done.
6. Serving
Transfer the broiled salmon to plates or a serving platter.
Replace salmon with shrimp. Marinate the shrimp for a shorter time (about 15-30 minutes) to avoid over-marinating, and broil for just a few minutes on each side until they're pink and opaque.
Use soy sauce, honey, and a bit of sesame oil for the marinade to create a sweet and savory glaze, perfect for an East Asian-inspired dish.
Swap the salmon for chicken breasts or thighs. Adjust the cooking time as chicken will take longer to cook thoroughly than salmon.
Swap lime with orange juice and zest, add grated ginger for an Asian twist, and use soy sauce in place of salt.
Alter the heat profile by swapping out the type of chili or adding a dash of spicy condiments. Consider using jalapeños for a milder heat, serranos for a sharper bite, or a pinch of cayenne for a different type of heat. A teaspoon of harissa or gochujang can offer a new dimension of spice.
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