• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mutt & Chops

Food with purpose and sometimes re-purpose

  • Home
  • Previous Posts
    • Breakfast
    • Brunch
    • Entrée
    • Sides
    • Salads
    • Breads
    • Desserts
    • Snacks and Party Food
    • Drinks and Cocktails
    • Re-Purposed
    • Besides Food
  • About
  • Contact

Chili Lime Honey Grilled Salmon with Asparagus

January 25, 2017 by Lori 4 Comments

Jump to Recipe Print Recipe

Chili lime honey grilled salmon with asparagus feature image

Grilled salmon, veggies, and onions, and a sweet chili lime sauce come together in a mouth-watering dish that will have you going back for seconds.  This is what Sam and I had for lunch today, and he deemed it “fantastic”!  Unlucky for Steve, he’s on the road and could not join us.  Lucky for me, the result is I have leftovers for dinner.  Sorry, honey…

Gosh, I’m thinking about dinner already.  That could be a problem since I just ate.

Focus on writing the post, not eating the post…

Sheet pan cooking is in!  What’s more convenient than throwing everything you are making for dinner onto a sheet pan for the oven, pulling it out fully cooked, and taking it straight to the table?  Not much, let me tell you.  Other than perhaps the fact that this meal goes from raw ingredients to amazing grilled scrumptious-ness in thirty minutes or less.  Or that it is not only delicious but healthy as well.  Oh, and that it is almost too pretty to eat.   Sorry…one more…that it makes your house smell amazing!

Ok.  I’ll stop for now.  But I’m sure I’ll pick this theme up again before I’m done today.

let’s see what goes into making this chili lime honey grilled salmon with asparagus

Ingredients for chili lime honey grilled almon

There are a lot of chili lime salmon recipes out there, and frankly, many of them look pretty good.  I first made this one both because the sauce components appealed to me and because of the ease of cooking it in a sheet pan.  But after making it the first time, I had to change it just a bit. So, today’s post is based on a recipe published by Cafe Delites, with a few adaptations of my own, including adding the asparagus and playing with the sauce components.

The peppers and onions are very sweet when grilled, and pair well with the tanginess of the chili lime sauce.  But I felt there was a need for a flavor between the sweet and tangy, and I think that the unique, “green” and distinct flavor of asparagus completed the dish.  And the beautiful part was that they could all still cook and be done at the same time!

let’s look at how to prepare this chili lime honey grilled salmon with asparagus

Frankly, it takes longer to prep the meal than it does to actually cook it.  And the prep does not take long at all.

Chili lime honey sauce for the grilled salmon

Start by combining the ingredients for the chili, lime, honey sauce.  That way it can sit for a bit, intensifying in flavor, while you prep and chop your veggies.

Then, snap off your asparagus ends and chop your peppers and onions.

Boy, is that quick and easy or what?

Salmon, peppers, asparagus, and onions on sheet pans with chili lime honey sauce

It’s important to lay everything out in as much of a single layer as possible.  That way all the components will grill evenly and develop some nice char marks, as opposed to boiling up on top of each other and looking soggy.  That’s why you need two pans.

Use a spoon to drizzle the sauce over the ingredients; about 1/3 over the salmon and peppers, and 1/3 over the asparagus and onions.  Reserve the last third to drizzle at the table.  It adds that little bit of extra fresh zing.

Then roll your sleeves up and use your hands to toss the veggies around to get them fully coated in the sauce.  It’s the best way to make sure they all get good and coated.

Then into the oven they go.

Chili lime honey grilled salmon and vegetables grilled in pan

And about 10 minutes later you have joy, beauty, and aroma therapy in two sheet pans.

Tell me this isn’t enticing!  I’m thinking about those leftovers again.  Focus, focus…

Quick tip.  I broil everything for 8 minutes on the center rack, then finish the last two minutes on the top rack.  It’s really going to vary by oven, so you need to watch it.  The sauce will keep most everything moist and beautiful, but grilled salmon is a beautifully delicate thing.  Don’t turn it into “over-grilled salmon”.  Those last two minutes serve to add the beautiful char marks that contribute significantly to the flavor.

Chili lime honey grilled salmon with asparagus feature image

Transfer to a serving platter…

Chili lime and honey grilled salmon on a plate

Or plate straight from the pans.

Drizzle some fresh sauce over the fish, if you like.  We like.  We drizzled.

Gosh, I love this dish…  I hope you enjoy it too.

 

Chili lime honey grilled salmon with asparagus feature image

Chili Lime Honey Grilled Salmon with Asparagus

Lori
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4 servings

Ingredients
  

  • 3/4 cup fresh lime juice
  • 1/2 teaspoon lime zest
  • 5 tablespoons olive oil
  • 3 tablespoons water
  • 1/3 cup parsley chopped
  • 4 large garlic cloves pressed
  • 1 teaspoon red pepper flakes or to taste
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon salt or to taste
  • 2 tablespoons honey
  • 4 salmon portions without skin
  • 1 each red orange, and yellow peppers, without seeds and cut into 1 inch chunks
  • 1/2 large onion cut into 1 inch chunks
  • 1 bunch fresh asparagus ends removed

Instructions
 

  • Preheat the oven to broil.
  • Start by mixing the first 10 ingredients for the sauce and set aside.
  • Then chop the onions and peppers.
  • Next, place the peppers and salmon on one sheet pan and drizzle with 1/3 of the sauce
  • Place the asparagus and onions on a second sheet pan, drizzle with 1/3 of the sauce.
  • Toss the vegetables in both pans by hand to coat well with sauce.
  • Start in center rack of oven and broil for 8 minutes.
  • Then move to top rack and broil for 10 minutes or until the salmon is slightly caramelized and the veggies have some char marks.
  • Remove from the oven and serve with the remaining sauce, if desired.

 

 

Thanks for sharing!

Filed Under: Entrée Tagged With: Asparagus, Broil, Chili, Garlic, Grill, Grilled, Healthy, Honey, Lime, Lime Juice, Low Carb, Marinade, Olive Oil, Onions, Parsley, Pepper Flakes, Pescatarian, Red Pepper Flakes, Salmon, Sauce, Seafood, Sheet Pan, Sweet Peppers

Previous Post: « Sweet Cornbread – By Request
Next Post: Italian Wedding Soup »

Reader Interactions

Other Posts

Wilted arugula and bacon salad in a platter
Back yard view
Watermelon cocktail in a glass with ice, garnished with a wedge of watermelon and mint
Feature image of salad on a plate with chopsticks
Combo White Pizza
Turkey lettuce wrap on a plate
Triple berry cream tart on a table
Prepared tomato watermelon feta salad on a serving platter

Comments

  1. Karen Nichols-Rexwall says

    January 26, 2017 at 3:18 am

    Yummy, looks amazing and delicious! Will have to try this one I love salmon.

    Reply
    • Lori says

      January 26, 2017 at 6:53 am

      Thanks, Karen!

      Reply
  2. Angela says

    January 29, 2017 at 3:36 pm

    Hi Lori! Glad I found your blog! This looks so delicious and your photography is on point! I’m also glad to see that you have your chicken canja on here as I do crave it often. 🙂 miss you!!

    Reply
    • Lori says

      January 29, 2017 at 5:57 pm

      I miss you too, Angela! Thanks so much for the kind words. Let me know if you make the canja and how it turns out. Love my work kids! Give Chris my love.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Privacy Policy

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to Mutt & Chops!

Lori and her two mutts

Hi! I love cooking tasty food from scratch, re-purposing leftovers, and trying food from different cultures. Oh! And I love my little mutts too! Read more…

Subscribe for email updates of new recipes!




Top Posts & Pages

  • Shrimp spring rolls on a cutting board, with mint sprigs and peanut dipping sauce Lower Carb Shrimp Spring Rolls
  • Blueberry cheesecake shooters feature image Blueberry Cheesecake Shooters
  • Passion fruit mousse on doilies Passion Fruit Mousse – Quick and Simple
  • Feature image of the Béarnaise compound butter, with a slice cutt off, on a an antique cutting board. Béarnaise Compound Butter – The Flavor of Béarnaise Sauce without the Fuss
  • Kolache featured image Sausage Kolaches
  • Baked Portuguese pizza with one slice cut, portrait orientation Portuguese Pizza (Pizza à Portuguesa)
  • Baked parmesan and panko tilapia feature image Baked Tilapia with Parmesan and Panko Crust
  • Salmon and herb pizza feature image Salmon and Herb Pizza
  • Pizza biancaneve cut with a slice being served Pizza Biancaneve (White Pizza)
  • Balsamic fried cabbage in a serving bowl, feature image Balsamic Fried Cabbage with Applewood Smoked Bacon
  • Flatbread pizza feature image Flatbread Pizza with Beef, Mushroom, and Caramelized Onions
  • Feature image of plated cioppino in a bowl with grilled sourdough crostini Easy Cioppino – A Delicious Seafood Stew
  • Pork tenderloin sandwich with fries Iowa-Style Pork Tenderloin Sandwich
  • Brazilian Beef Stroganoff Brazilian Beef Stroganoff (Estrogonofe de Carne)
  • Platter of boneless, skinless chicken thighs Grilled, Boneless Chicken Thighs
  • Carrot Cake with Apricot Filling Carrot Cake with Apricot Filling
  • Pate chaud featured image Pate Chaud (Bánh Patê Sô)
  • Sliced sausage breakfast pizza on a pizza peel Sausage Breakfast Pizza with Country Gravy
  • Shrimp stuffed mushrooms Shrimp Stuffed Mushrooms
  • Feature image of polenta on a platter next to a glass of chardonnay Lori’s Fried Polenta

Search

Archives

By Category

By Date

Footer

Connect

Lori is a self-taught cook, homemaker, and a refugee from the corporate world. Read More…

Terms and Conditions
Privacy Policy
Cookie Information
Privacy Tools

© Lori Kemph and Mutt & Chops, 2016-2019. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Lori Kemph and Mutt & Chops with appropriate and specific direction to the original content.

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. View our cookie information page for more information. You can opt-out if you wish. Accept Reject
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT
114 shares
  • 91
  • 7