Lime And Jalapeño Baked Salmon

Mildly spicy with a delicious zip!

Course Main Course

Keyword Habanero Pepper, Jalapeno Pepper, Trinidad Perfume

Prep Time 8

Cook Time 22

Total Time 30

Servings servings

Calories 381kcal

Place some aluminum foil in a casserole dish with enough to cover the salmon around the edges.
In a small glass bowl, melt the butter for 30 seconds in the microwave.
Add the pepper, honey, soy sauce, and the juice from the lime into the melted butter and stir.
De-seed the jalapeno, finely chop, and combine into the butter mixture.
Add the salmon to the casserole dish and drizzle over the mixture.
Lay the ginger slices on top of the salmon steaks.
Cover with the foil and refrigerate for at least 2 hours.
When ready to cook, preheat oven to 375 degrees Fahrenheit.
Take the salmon straight from the refrigerator to the oven and cook for around 20 to 22 minutes. The salmon will be firm to the touch when cooked through.
To make the spicy yogurt dip, simply combine the yogurt and hot sauce in a small bowl.
Serve the salmon immediately with the dip on the side.