Grilled salmon with chilli glaze & lime creme fraiche

Grilled salmon with chilli glaze and lime creme fraiche

Grilled salmon with chilli glaze and lime creme fraiche


  • 6 garlic cloves, unpeeled
  • 1 small onion, cut into thick slices
  • 1 ancho chilli or large red dried chilli, deseeded and trimmed
  • 4 tbsp soft brown sugar
  • 4 tbsp cider vinegar
  • 4 x 150g skinless salmon fillets
  • 1 lime, zested, then cut into wedges
  • 200g crème fraîche or soured cream
  • chopped coriander, to serve (optional)
  1. Blacken the whole garlic and the onion slices on all sides in a large, dry non-stick frying pan. Remove, cool briefly, then peel the garlic cloves. Soak the ancho chilli in boiling water for 15 mins, drain, then place in a blender with the sugar, cider vinegar, garlic, onion and some salt and pepper. Whizz to a smooth sauce.
  2. Heat the grill. Brush each salmon fillet liberally with the sauce and save any remaining. Grill for 8 mins. Meanwhile, mix the lime zest with the crème fraîche. Serve the fish with extra chilli sauce, a dollop of the crème fraîche and lime wedges for squeezing over. Sprinkle with coriander, if you like, and serve with green beans or rice and a salad.

4 comments on “Grilled salmon with chilli glaze & lime creme fraiche

  1. This sounds delicious! Friends have invited me for dinner this weekend and wanted to know what to make that would be special. I shall have to forward this to them!
    Thank you for choosing to follow one of my blogs. I do hope you continue to enjoy the posts.

  2. Looks great. See use both onion and garlic. Chef Mario says use one or the other not both. Chef Emeril uses both. I think the flavors combat each other so go with Chef Mario’s view. What do you think ? Thanks visit my blog.

  3. All your recipes sound great. My wife was Chinese/Hawaiian and I am what the Hawaiians call Haole. We used to compete with cooking. She would cook Chinese food and I would cook American fair.
    Thank you so much for following – Thank you and Aloha – pjs.

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