honey-habañero salmon with charred corn salad
Cook time: 
Total time: 
Serves: 2
honey-habanero salmon
  • 2 6oz pieces of fresh salmon, skin on
  • 3 tablespoons honey
  • 1 lime, juiced
  • ½ lime, zested
  • 1 dash of tabasco habañero sauce {you can substitute this for any hot sauce you have on hand!}
  • 1 tsp. light brown sugar
  • dash of salt + grind of pepper
charred corn salad
  • 1 ear fresh white or yellow corn, shucked but left on the cob
  • 1 large avocado, pitted + cubed
  • 2 green onions, sliced
  • ½ cup cilantro leaves, chopped
  • ½ lime, juiced
  • kosher salt + fresh ground pepper to taste
honey-habañero salmon:
  1. preheat your oven to 450º
  2. whisk together the marinade of honey, tabasco, lime juice + brown sugar. set aside.
  3. lay your salmon filets, skin-side down, in a baking dish or foil-lined baking sheet with a rim.
  4. zest the lime over each salmon filet.
  5. pour ⅔ of the marinade over the salmon + bake for 12-15 minutes, or until easily flaked with a fork {depending on the thickness of your filets}
  6. once done cooking, you may choose to turn the broiler on high - KEEP AN EYE ON IT - to caramelize the marinade.
  7. remove from the oven + plate the salmon. pour the reserved marinade over the salmon.
charred corn salad:
  1. on a grill, indoor grill pan or gas stove burner, place the corn over the heat + rotate with tongs to char the corn on all sides.
  2. once corn is charred, cut the corn off the cob into a large mixing bowl + combine with the remaining ingredients. salt + pepper to taste.
  3. generously spoon the salad over the prepared salmon + enjoy!
recipe slightly adapted from an amazing blog, running with tweezers
Nutrition Information
Serving size: 1 6oz piece of salmon with ½ the charred corn salad Calories: 417 Fat: 11 Sugar: 31 Sodium: 197 Protein: 38
Recipe by kelly's ambitious kitchen. at https://kellysambitiouskitchen.com/honey-habanero-salmon-with-charred-corn-salad/