Rating: 4.43 stars
156 Ratings
  • 5 star values: 95
  • 4 star values: 43
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 3

This is an unbelievably delicious and quick salmon recipe. You can play around with the ingredients: add fresh basil leaves instead of the chili or balsamic instead of the lemon juice. The wholegrain mustard is essential. You are guaranteed to love this one! Serve with a green salad, and enjoy!

Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a medium baking dish with aluminum foil. Lightly grease foil.

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  • With a mortar and pestle, grind together the garlic, chile pepper, and olive oil. Mix into a thick paste with the mustard, lime juice, salt, and pepper. Place the salmon fillets in the prepared baking dish, and coat with the paste mixture.

  • Bake salmon 12 to 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Nutrition Facts

345 calories; protein 29.5g; carbohydrates 3.4g; fat 23g; cholesterol 82.5mg; sodium 561.1mg. Full Nutrition
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Reviews (158)

Most helpful positive review

Rating: 4 stars
01/01/2007
This was good. I did not pre-heat the oven and put the fish in for 25 min it was a bit to long leaving the fish dry. I will make again but start checking around 18-20 min. Read More
(74)

Most helpful critical review

Rating: 2 stars
01/17/2011
Unfortunately the flavour is not balanced. Mustard makes it too acidic and in general it is a sharp mix of asian and western flavours which does not work. I love salmon with honey mustard and butter coating though. Read More
(4)
156 Ratings
  • 5 star values: 95
  • 4 star values: 43
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 3
Rating: 4 stars
12/31/2006
This was good. I did not pre-heat the oven and put the fish in for 25 min it was a bit to long leaving the fish dry. I will make again but start checking around 18-20 min. Read More
(74)
Rating: 4 stars
01/21/2011
I love salmon and added this to my "200 ways to cook salmon" list. The recipe needs to be corrected. As one reviewer noted, 25 min is too long to bake this dish. The cooking time shown in the header is 15 minutes, about right, and the TOTAL is 25, which is what is shown in the instructions as the cooking time. Read More
(69)
Rating: 4 stars
10/09/2004
I love this salmon recipe. But I had to double most of the ingredients since the original recipe was little bland and not spicy enough. Read More
(58)
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Rating: 5 stars
08/24/2010
By far the BEST and juiciest salmon ever! I used red pepper flakes instead and added sliced tomatoes on the bottom the last 3 mins of cooking I broiled it to brown it Read More
(46)
Rating: 5 stars
04/21/2010
Great glaze! My husband loved this. He likes a little kick to his food. Did change a few things though. Used 1 tsp of crushed red pepper flakes for the chile pepper 2 tsp horseradish mustard for the whole grain and lemon juice per another review instead of lime. Basically just stirred all ingredients together and poured on salmon. His favorite salmon recipe yet! Read More
(42)
Rating: 5 stars
08/24/2004
My husband and I both really enjoyed this salmon recipe used bottled lemon juice we didn t have a lime.It is the best Read More
(23)
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Rating: 5 stars
01/25/2010
okay...normally I change a recipe to my personal taste but I left this exactly as is other than I only had one salmon fillet...I am not kidding when I say - AMAZING marinade. Amazing. Eating fish when dieting can get boring but this was so spicy and tangy that it was so enjoyable to eat. Excellent excellent recipe. My only tiny modification was cooking time- 15 minutes was all I needed. Thanks for making eating fish a really tasty experience!! Read More
(19)
Rating: 4 stars
02/18/2005
Good flavors here! Needed to use dried chili pepper and lemon juice. No mortar/pestle just whipped it all up in a mini-food processor. Mixture was not very 'pasty' however more liquid. Turned out good though! Read More
(16)
Rating: 5 stars
01/18/2011
This was great. I reduced the pepper (I'm a wimp) and used spicy mustard instead of regular. I'll definitely make this one again. Thanks for the great recipe! Read More
(12)
Rating: 2 stars
01/17/2011
Unfortunately the flavour is not balanced. Mustard makes it too acidic and in general it is a sharp mix of asian and western flavours which does not work. I love salmon with honey mustard and butter coating though. Read More
(4)