Black Lime Salmon

Updated: June 21, 2024

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients

Serves 2–4 (adjust based on portion size of the salmon fillet)

• 3 dried black limes (or 5 teaspoons black lime powder; see Tips & Substitutions)

• 2½ teaspoons light brown sugar

• 1 teaspoon ground cumin

• ½ teaspoon cayenne powder (adjust to taste for heat)

• 1½ teaspoons sweet paprika, divided

• Fine sea salt (1½ teaspoons + ¼ teaspoon, as needed)

• 4 tablespoons extra-virgin olive oil

• 1 whole (1½–2 pound) salmon fillet (skin on or off; see Cooking Note)

• 3 plum tomatoes (about 1½ cups, 800g total)

• 1 small garlic clove, minced

• ⅓ cup (80g) sour cream, plus extra to serve

Instructions

1. Preheat Oven & Prepare Spiced Oil

Set oven to 475°F (245°C). In a spice grinder, combine dried black limes, brown sugar, cumin, cayenne, 1 teaspoon sweet paprika, and 1 teaspoon salt. Grind to a fine powder. Transfer to a bowl and whisk in olive oil until smooth (or use black lime powder directly, mixing with oil).

2. Roast the Salmon

Place the salmon fillet in a large, rimmed roasting pan. If skin-on, lay it skin-side down to crisp the skin slightly during roasting. Brush the entire surface of the salmon (and skin, if using) with the spiced oil mixture. Roast for 12–15 minutes, until the salmon is cooked through (internal temperature reaches 145°F/63°C) and flakes easily with a fork. Remove from oven and let rest for 2 minutes.

3. Make the Roasted Tomato Pulp

While the salmon roasts:

• Grate 3 plum tomatoes on the coarse side of a box grater, discarding the skins. Transfer pulp to a fine-mesh sieve over a bowl; press gently with a spoon to strain excess liquid (discard the liquid).

• Return the strained pulp to the bowl, add the remaining ½ teaspoon sweet paprika, minced garlic, and ¼ teaspoon salt. Stir to combine.

4. Serve

Carefully transfer the rested salmon to a serving platter (skin-side up if skin was cooked down, or leave skin intact). Dollop ⅓ cup sour cream over the salmon, then spoon half the tomato pulp on top. Drizzle the pan’s spiced roasting oil over the salmon. Serve immediately with extra sour cream and remaining tomato pulp on the side.

Cooking Notes

• Skin-on Fillets: If using skin-on, the skin will be crispy after roasting. For clean eating, slide a spatula under the skin to remove it before serving, then place the flesh-side up on the platter.

• Adjustments for Larger/Smaller Fillets: For 1-pound fillets, reduce roast time to 10–12 minutes; for 2-pound fillets, extend to 15–17 minutes.

Tips & Substitutions

• Black Limes: Difficult to find? Substitute 5 teaspoons black lime powder (source online or at Middle Eastern specialty markets). To grind dried black limes: Crush gently with your palm, then grind in a spice grinder or powerful blender (sift if using blender to remove coarse particles).

• Tomato Variation: Use ripe, firm tomatoes (e.g., San Marzano) for richer pulp; avoid overly soft tomatoes to prevent excess liquid.

• Alternative Flavors: Add ¼ teaspoon ground coriander or 1 teaspoon lime zest for brightness. For heat, increase cayenne to ¾ teaspoon.

User Feedback & Adjustments

• Temperature Tweak: Some users found 475°F too intense; reduce to 425°F (218°C) and extend roasting by 5–7 minutes for a tender result.

• Skin Confusion: The recipe specifies toppings on the flesh side—ignore photo "skin" claims; the skin is either roasted down (and discarded) or served as a textural element.

• Substitutions: Indian hot lime pickle (Swad/Atak brands) works as a substitute, adding mustard seeds and spices.

Enjoy this zesty, aromatic dish—black limes elevate it with a unique smoky-lime depth! 🐟✨