Servings4
Ingredients
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Instructions
- Heat the oven to 190°C (375°F). Place the salmon in a small dish and coat it with lime, honey, smoked paprika and soy, adding a splash of water if the glaze is very thick.
- Bake until the salmon is just cooked, then use two forks to pull it into large flakes. Toss the flakes through the warm pan juices.
- Prepare the pickled onion and tropical salsa, balancing sweet fruit with lime or vinegar so the topping tastes bright.
- Pile the salmon into warm rolls or tortillas and serve with warm rolls with pineapple-mango salsa. Add the salsa just before eating to keep it fresh.
Kitchen note: Add lemon or fresh herbs just before serving to keep the flavours bright.
Why you'll like this recipe
- Lime, honey, smoked paprika and soy gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: warm rolls with pineapple-mango salsa.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Prepare and measure the sides before you start cooking; salmon itself cooks quickly.
- Check the thickest piece first and stop cooking as soon as it is just done.
- Taste the sauce or dressing at the end and balance richness with lemon or vinegar.
What to serve with it
Serve with warm rolls with pineapple-mango salsa. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.