A honey lime glaze is all you need to add big flavor to this oven-roasted salmon. Use it as the base for creative, quick tacos. 26 grams of protein and 400 calories make these tacos light but super satisfying.
Taco Tuesday’s great and all, but what about Taco Monday? Seems like most weeks would go better if they got started off with tacos. We had tacos for dinner on Sunday night too. Sunday night tacos with friends, football on TV, four little ladies under the age of four running around in a rowdy, giggling pack.
Tacos yesterday, tacos today. Maybe tacos tomorrow, too. No complaints here, friends. No complaints at all.
Honey Lime Salmon
The real show stopper here is the salmon. It’s seared in a pan and finished in the oven. A thick honey lime glaze that is both sweet and tart is spooned over top.
We’ve had this salmon all on its own. Served over rice with a green vegetable on the side, it makes a great weeknight dinner as it is.
But our favorite destination for this flavorful salmon by far, is these tacos.
The salmon has so much flavor that the tacos need little more than what you see below. Shredded crisp lettuce (or a simple cabbage slaw), sliced avocados and a bit of salsa or hot sauce. We used Trader Joe’s Green Dragon Hot Sauce – spicy but super flavorful.
Here’s hoping for a good (and tasty!) week!
- 2 Tbsp Lime Juice
- 5 Tbsp Honey
- 1½ tsp Salt
- ½ tsp Black Pepper
- 1 Tbsp Cooking Oil
- 1 lb Salmon Filet
- 8 Tortillas, taco-sized corn or flour
- 1 Avocado, sliced
- 2 cups shredded Romaine Lettuce (see note)
- Hot sauce / salsa (optional; we used green hot sauce))
- Sour cream (optional)
- Cilantro leaves
- Preheat oven to 300 degrees F.
- Whisk together ingredients for the glaze.
- Season salmon on both sides with salt and pepper.
- Heat an oven-safe skillet over medium heat. Add cooking oil and then salmon (skin-side up if the salmon includes skin). Sear until salmon is golden brown and releases easily from the pan. Turn salmon over so that it is skin-side down. Pour glaze over top (don't worry if most of it ends up in the bottom of the pan).
- Transfer skillet to oven and cook until the thickets part of the salmon flakes easily with a fork, ~15 minutes.
- While salmon cooks, prep toppings for the tacos.
- Just before serving, heat tortillas in the microwave until warm (you can also wrap them in foil and put them in the warm oven for ~8 minutes).
- Remove salmon from oven and spoon any glaze in the bottom of the pan back over the fish (it will have reduced as it cooked and should be fairly thick). Taste and season the salmon with a bit more salt and pepper, if needed.
- Set everything out and let everyone assemble tacos by filling tortillas with salmon and other toppings.
These two ladies are becoming the best kitchen helpers! They’ve been baking and cooking up a storm with me these past couple weeks. Here they are prepping kale for a salad on Saturday. They even sampled a bite. 😉