Ingredients

The following ingredients have 4 Servings
  • 1 1.5-2 lb wild sockeye salmon fillet
  • 3 garlic cloves (microplaned)
  • 1 1/2 limes (juiced and zested, plus more to serve)
  • 1 Tbsp white vinegar
  • 2 tsp cumin
  • 2 tsp coriander
  • 1/3 c honey
  • 1/4 c avocado or grapeseed oil
  • 2 lb salmon fillet
  • Kosher salt to taste
  • Cilantro and lime to garnish

Instruction

  • Rinse and pat dry your salmon fillet. Season all sides generously with salt. Set aside.
  • In a medium bowl, combine all the remaining ingredients; garlic, honey, lime, vinegar, avocado oil, cumin, coriander, and salt to taste. Whisk until honey has dissolved—the marinade will be loose.
  • In a baking dish or large plastic bag, combine the salmon and marinade. Let sit for 15-20 minutes. Meanwhile, make a foil tray for barbecuing the salmon: Layer two large sheets of foil on a cutting board or large platter (large enough for salmon to fit and not hang off the edges). Make sure there is enough foil to create a lip, and fold all four sides about 1/2’’’ high to prevent leakage.
  • Heat barbecue to 375 degrees.
  • Transfer salmon to the foil tray, adding the remaining marinade from the bag. Place your salmon on the grill and cook for 8-12 minutes, depending on the size of your fillet (mine was 1.8 lbs and I cooked it for 10 minutes). When salmon is done, remove from heat and allow to rest.
  • When ready to serve, garnish with fresh cilantro and a squeeze of lime!