Baked Salmon with Aji Amarillo and Honey Glaze
Why this recipe works
- Bright, balanced glaze: Lime cuts through the richness of the salmon and keeps the honey glaze from tasting overly sweet.
- Distinctive chilli flavour: Aji amarillo adds fruity heat and depth without overwhelming the fish.
- Fast weeknight method: The glaze is mixed in one bowl and the salmon bakes quickly on a tray, keeping both preparation and cleanup simple.
Get the most out of this recipe
Adjust the heat
- For a gentler glaze: Use a little less aji amarillo paste and add extra lime juice to keep the glaze bright.
- For more heat: Increase the aji amarillo paste slightly, tasting the glaze before brushing it over the fish.
Texture tips
- Keep the salmon moist: Bake only until the thickest part flakes easily; thinner fillets may be ready closer to the lower end of the cooking time.
- Check early: The honey glaze can darken quickly in a hot oven, so check the salmon before the full baking time if the fillets are small.
Ingredient notes
- About aji amarillo: Aji amarillo is a Peruvian yellow chilli paste with fruity warmth, giving the glaze more complexity than straightforward chilli heat.
- Balance at the table: Serve with lime wedges so each portion can be sharpened to taste, especially if the glaze tastes quite sweet.
Serving ideas
- Serve with simple sides: Pair with steamed rice, roasted potatoes or green vegetables to let the sweet-spicy glaze stand out.
- Finish fresh: Fresh coriander adds a clean herbal note that contrasts well with the sticky glaze.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Put the salmon on a baking tray and rub with the olive oil.
- Finely grate or crush the garlic into a small bowl. Finely grate in a little lime zest, then squeeze in about half the lime juice.
- Whisk in the aji amarillo paste and honey until glossy and smooth. Brush the glaze generously over the salmon, using it all.
- Bake for 8 to 12 minutes, depending on thickness, until the salmon is just cooked and flakes easily at the thickest part. If you like, spoon the tray juices over the fish halfway through baking.
- Finely chop the fresh coriander and scatter it over the salmon. Cut the remaining lime into wedges and serve alongside for squeezing.
Recipe notes
Tips
- For the glossiest finish, brush the salmon again with the tray juices as soon as it comes out of the oven.
- If your salmon fillets are very thick, bake for a couple of minutes longer and check the centre; it should be opaque and flake easily.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, cook the salmon until piping hot throughout.
Substitutions
- Replace Honey with Agave syrup for a similar sweetness and shine.
- Replace Lime with Lemon for a slightly sharper citrus note.
- Replace Olive oil with Avocado oil for a more neutral flavour.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container for up to 2 days. Reheat on a baking tray at 180°C (355°F) for 6 to 8 minutes until piping hot, or flake cold into salads.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (10min active)
- Difficulty: Easy
- Cuisine: Latin American
-
Allergens:
Fish
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