½ cup freshly squeezed lime juice (or juice of 2 limes)

¼ cup fresh chopped parsley

2 tablespoons olive oil

2 tablespoons water

1 tablespoon minced garlic (or 4 crushed garlic cloves)

1½ teaspoons red chilli flakes (adjust to your preference of spice)

1 teaspoon ground cumin

1½ teaspoons salt

1 tablespoon honey

4 salmon fillets 

1 red bell pepper, deseeded and chopped

1 green bell pepper, deseeded and chopped

1 yellow bell pepper, deseeded and chopped

1 onion, cut into wedges


Preheat oven to grill/broil settings on high heat. Spray a baking sheet tray with cooking oil spray; set aside.

Whisk lime juice, parsley, olive oil, water, garlic, chilli flakes, cumin, salt and parsley together to combine. Add the honey and whisk again until the honey runs smooth through the rest of the ingredients. Arrange the salmon fillets, peppers and onion in a single layer on the prepared baking tray; and pour over half of the marinade. Toss peppers and onion to coat; and rotate the salmon to coat in the marinade.

Broil / grill until the peppers are just beginning to char at the edges (about 10 minutes) and the salmon is cooked to your liking (about 10 minutes). Remove from the oven and serve immediately with lime wedges and remaining marinade for added flavour. (If the peppers are not done to your liking, simply transfer the salmon to a plate and return peppers to the oven until roasted to your liking).

Recipe and Image from Cafe Delites



1½ pound salmon of choice

3 Tablespoons butter

1 Tablespoon Lemon Juice

3 cloves garlic, minced

2 Tablespoons Grated Parmesan Cheese

½ teaspoon Italian Seasoning

½ teaspoon salt

¼ teaspoon pepper

2 Tablespoons fresh parsley, chopped


Preheat the oven to 375 degrees. Lay out a piece of foil long enough to fold up the salmon inside. In a small saucepan over medium heat melt the butter. Remove from heat and add lemon juice, garlic, parmesan cheese, Italian seasoning, salt and pepper.

Place the salmon skin side down on the foil. Brush with the garlic butter marinade. Sprinkle the fresh parsley on top. Fold up the edges of the foil and wrap and seal the salmon inside.

Place in the oven and bake for 13-15 minutes or until the salmon is firm. Unwrap the top of the salmon and broil the top for 2-3 minutes watching closely so that it doesn't burn. Remove from the oven and garnish with additional chopped parsley and sprinkle with additional parmesan if desired.

Recipe and Image from The Recipe Critic



12 oz salmon fillet, cut into 2-3 strips

1/4 cup honey

4 cloves garlic, minced

2 tablespoons whole-grain mustard

1 tablespoon soy sauce

1 teaspoon apple cider vinegar or 1 tablespoon lime juice

1 tablespoon olive oil

1 tablespoon hot sauce of your choice (Tabasco, Sriracha, Asian chili-garlic sauce)

1/2 teaspoon red pepper flakes

1 tablespoon chopped cilantro

1 lime, sliced into wedges


Season salmon fillets with salt and pepper. Set aside.

In a bowl, combine honey, mustard, hot sauce of your choice, soy sauce, apple cider vinegar (or lime juice) red pepper flakes and a pinch of salt. Stir to combine and set aside.

Heat olive oil in a oven-proof skillet and fry the salmon on one side until half done. Flip salmon and add minced garlic into the skillet and cook until slightly browned. Add the honey mixture and lemon wedges into the skillet, reduce the sauce until sticky. Finish off by broiling the salmon in the oven for 1 minute,  until the surface becomes slightly charred. Serve over rice with more sauce and a sprinkling of chopped cilantro.

Recipe and Image from Eat Well 101




4 to 6 garlic cloves, chopped


1 whole bunch fresh cilantro, stems trimmed (only remove about 1 inch of the stems)

½ cup good extra virgin olive oil

1 lime, juice of


2 lb skinless salmon fillet

Salt and pepper

1 large tomato, sliced into rounds

½ lime, sliced into rounds


Preheat the oven to 425 degrees F.

In the bowl of a small food processor, add all the ingredients for the garlic cilantro sauce. Blend until everything is well combined into a sauce.

Place the salmon fillet in a lightly oiled baking pan. Sprinkle lightly with salt and pepper. Now spoon the garlic-cilantro sauce on top of the salmon fillet and spread evenly to coat the salmon. (You will have extra garlic-cilantro sauce, pour it into a small bowl to serve next to the salmon.)

Arrange the tomato and lime slices on top of the salmon fillet.

Bake in the 425 degrees F heated-oven for 10-12 minutes. Remove from the oven and cover lightly with foil and let sit for another 8 minutes or so to finish cooking. Enjoy!

Recipe and Image from The Mediterranean Dish