1 - 1 ½tspdried red pepper flakes,depending on taste
1lbwild salmon fillet
sea salt and freshly ground pepper
To cook salmon in foil
Preheat oven to 400°F. or heat an outdoor grill to medium-high heat.
Whisk lime juice, garlic, dried chili flakes, and honey together and set aside.
Pat the salmon dry and sprinkle with salt.
Whisk the glaze ingredients together. Brush a large sheet of foil with oil (use heavy-duty foil if you'll be cooking it on the grill.) Place the salmon on the greased foil, then brush the filet with the glaze.
Seal the foil packet. Fold the long edges together, then fold over the short ends, making two or three folds to seal tightly.
Grill over medium-high heat on an outdoor grill, or bake in the oven at 400°F. Check after 8 minutes, opening the foil carefully to prevent steam burns. Remove from the heat when the internal temperature registers 138°F. - 140°F. and let it rest. You may want to pop it under the broiler for a minute or two to seal the glaze or simply open the foil and let the heat of the grill dry the glaze.
Once the internal temperature at the thickest part of the fish reaches 145°F. and it flakes easily with a fork and is no longer translucent, it's done and ready to eat! Serve right away.
To cook salmon in a skillet and finish in the oven.
Preheat oven to 400F.
Pat the salmon dry and sprinkle wtih salt.
Heat an oven-proof skillet over medium-high heat. Add oil and heat. When it ripples, carefully add the salmon fillets, skin-side up.
Sear for 3 minutes, turn and sear on the other side for 1 minute.
Pour glaze over all and transfer skillet to oven. Bake for 8 - 12 minutes or until fish is beginning to flake with a fork and temperature has reached about 140°F. Time will depend on thickness of fillets. Remove from oven, spoon pan juices over top, then let the fish rest until its internal temperature has reached 145°F. Serve.
You can substitute chili powder or chipotle powder for the dried red pepper flakes if you prefer.