Name: Chili Honey Lime Salmon with Corn Avocado Relish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 pounds salmon; 1/2 cup honey; 1/2 to 1 tsp each chili powder, paprika, cumin, garlic powder, ground red pepper, kosher salt, pepper; juice of half a lime; 1 avocado (diced); 1/4 cup red onion (miced); 1/4 cup cilantro (diced); 1/2 cup corn; juice of a lime wedge; 1 12 oz bag cauliflower rice; kosher salt, pepper

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I can almost still taste this Chili Honey Lime Salmon with Corn Avocado Relish and am still doing my happy dance for coming up with this recipe.

I have realized that summer is approaching quickly (even though it just snowed mid-April).

So I am trying to eat super healthy knowing that our beach vacation is just a few weeks away.

No need to remove the salmon skin because it will stick to the parchment paper and the salmon will easily slide off.

This salmon dish is completely guilt free, but packs all the flavor so you won’t feel like you’re missing out at all.

How to make Chili Honey Lime Salmon with Corn Avocado Relish

Started with cutting the 2 pound piece of salmon into 6 smaller pieces, placed them on a baking sheet lined with parchment paper (or you could use foil).

Trust me you’ll want to line it with something because sticky, baked on honey is not fun to clean.

I know my family will eat 4 pieces and I plan to pack up the other 2 for lunches tomorrow.

Whisk honey, lime juice, and chili powder, paprika, cumin, ground red pepper (leave out if you don’t like spice), garlic powder, kosher salt, and pepper.

I used about a third of this honey glaze to brush onto the salmon.

And saved the rest to drizzle over top.

I put the third that I brushed over top into a separate bowl so I didn’t contaminate the rest.

Since it isn’t cooked yet.

Actually, I am not the one who did the brushing at all, my son helped me by “painting” the salmon 🙂

I’m telling ya, involve the kids in cooking and they are more likely to eat the meal/ try new things.

Chili Honey Lime Salmon with Corn Avocado Relish

He did a great job!

I did sprinkle more chili powder, kosher salt, and pepper on top before baking.

Into a 450 degree oven these babies go for 8 minutes.

Then another spoonful of the honey glaze on top.

And broil (on middle rack) for another 2 minutes.

And despite what my kids say, this is NOT burnt…it’s caramelized, charred perfection.

It’s EXACTLY what you want to see.

As the salmon bakes make the corn avocado relish by simply combining an avocado, corn, cilantro, very finely minced red onion, and lime juice (kosher salt and pepper of course also).

I served this Chili Honey Lime Salmon with Corn Avocado Relish over cauliflower rice 🙂

A little drizzle of the honey glaze, extra lime juice, and a healthy dinner is served!

(PS- my kids ate the salmon with no relish, but the corn from the can that I didn’t use in the relish was their side dish)

Put the leftovers into containers with a drizzle of the honey glaze over top, the corn avocado relish on the side and a lime wedge.

The avocado won’t brown because of the lime that’s in it.

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