Paprika, Honey and Lime Glazed Salmon Side
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Easy
-
40 mins
Fresh, zingy and light, this whole salmon side is roasted on a bed of limes and glazed with sticky paprika- infused honey. Finished with a gorgeous pickled cucumber salad we hope this dish will become a summer essential for years to come!
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
30 mins
-
Servings
4
Ingredients
Glazed Salmon
- 1 skin-on salmon side, pin boned and trimmed (approx.1.2kg)
- 180g (½ cup) Capilano Pure Honey
- 1 tsp sweet paprika
- ½ tsp garlic powder
- Zest of 1 lime
- 2 tbsp freshly squeezed lime juice
- 4-5 limes, sliced
Cucumber Pickle
- ½ cup red wine vinegar
- 90g (¼ cup) Capilano Pure Honey
- Zest 1 lime
- 1 tsp sea salt flakes
- ½ red onion, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste you know and love.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
-
Feeling Hungry?
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
30 mins
-
Servings
4
Ingredients
Glazed Salmon
- 1 skin-on salmon side, pin boned and trimmed (approx.1.2kg)
- 180g (½ cup) Capilano Pure Honey
- 1 tsp sweet paprika
- ½ tsp garlic powder
- Zest of 1 lime
- 2 tbsp freshly squeezed lime juice
- 4-5 limes, sliced
Cucumber Pickle
- ½ cup red wine vinegar
- 90g (¼ cup) Capilano Pure Honey
- Zest 1 lime
- 1 tsp sea salt flakes
- ½ red onion, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
30 mins
-
Servings
4
Ingredients
Glazed Salmon
- 1 skin-on salmon side, pin boned and trimmed (approx.1.2kg)
- 180g (½ cup) Capilano Honey
- 1 tsp sweet paprika
- ½ tsp garlic powder
- Zest of 1 lime
- 2 tbsp freshly squeezed lime juice
- 4-5 limes, sliced
Cucumber Pickle
- ½ cup red wine vinegar
- 90g (¼ cup) Capilano Honey
- Zest 1 lime
- 1 tsp sea salt flakes
- ½ red onion, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
Used in this recipe
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
30 mins
-
Servings
4
Ingredients
Glazed Salmon
- 1 skin-on salmon side, pin boned and trimmed (approx.1.2kg)
- 180g (½ cup) Capilano Pure Honey
- 1 tsp sweet paprika
- ½ tsp garlic powder
- Zest of 1 lime
- 2 tbsp freshly squeezed lime juice
- 4-5 limes, sliced
Cucumber Pickle
- ½ cup red wine vinegar
- 90g (¼ cup) Capilano Pure Honey
- Zest 1 lime
- 1 tsp sea salt flakes
- ½ red onion, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
-
Capilano Pure Honey
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
30 mins
-
Servings
4
Ingredients
Glazed Salmon
- 1 skin-on salmon side, pin boned and trimmed (approx.1.2kg)
- 180g (½ cup) Capilano Pure Honey
- 1 tsp sweet paprika
- ½ tsp garlic powder
- Zest of 1 lime
- 2 tbsp freshly squeezed lime juice
- 4-5 limes, sliced
Cucumber Pickle
- ½ cup red wine vinegar
- 90g (¼ cup) Capilano Pure Honey
- Zest 1 lime
- 1 tsp sea salt flakes
- ½ red onion, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
-
Capilano Pure Honey
- See all recipes
-
مستوى المهارة
سهلة
-
مدة التحضير
10 دقيقة
-
مدة الطهي
30 دقيقة
-
الحصص
4
المكونات
السلمون المغمس
- 1 قطعة سلمون غير منزوع الجلد، منزوع العظم ومُشذب (1.2 كغم تقريباً)
- 180 غم (نصف كوب) عسل كابيلانو الصافي
- 1 ملعقة صغيرة بابريكا حلوة
- نصف ملعقة صغيرة مسحوق ثوم
- مبشور قشر ليمونة واحدة
- 2 ملعقة كبيرة عصير ليمون طازج
- 4-5 حبات ليمون، مقطعة إلى شرائح
مخلل خيار
- ½ كوب دبس رمان
- 90 غم (ربع كوب) عسل كابيلانو الصافي
- مبشور قشر ليمونة واحدة
- 1 ملعقة صغيرة رقائق الملح
- ½ بصلة حمراء مقطعة شرائح رقيقة
- 1 خيار لبناني مقطع شرائح رقيقة
- ابدأ بتحضير مخلل الخيار. اخفق الخل والعسل ومبشور قشر الليمون والملح معاً في وعاء زجاجي حتى تمتزج جيداً. يُضاف الخيار والبصل، ويُقلب المزيج ويُترك جانباً لمدة ساعة، يُقلب مرتين خلال تلك الفترة.
- يسخن الفرن إلى درجة 180 درجة مئوية (فرن مزود بمروحة). يُمزج العسل والبابريكا ومسحوق الثوم وعصير الليمون ومبشور قشر الليمون في إبريق ويُخفق باستخدام شوكة ليتجانس. تُبطن صينية تحمير كبيرة بورق الخَبز وتوضع شرائح الليمون في منتصف الصينية.
- ضع جانب جلد السلمون للأسفل على شرائح الليمون وادهنه بتتبيلة السلمون واحتفظ بثلث الخليط لاستخدامه لاحقاً. اخبز لمدة 20-25 دقيقة أو حتى ينضج السمك تقريباً حسب ذوقك.
- سخن شواية الفرن على نار عالية وادهن سمك السلمون بخليط التتبيلة المتبقي. ضع السلمون تحت الشواية لمدة 5-10 دقائق حتى تتحمر حواف السلمون ويصبح خليط التتبيلة مكرمل. يُقدم على الفور مع تتبيلة اضافية (حسب الرغبة) ومخلل الخيار.
من مكونات هذه الوصفة
عسل صافي
سلس، حلو المذاق ومتوازن تماماً، تربت أجيال في أستراليا مع عسل Capilano Pure. مستخلص من النحل الأسترالي على يد مربي النحل، مزيجنا المميز من عسل زهرة الأوكالبتوس ونباتات الأرض هو طعم أسترالي بامتياز.
انتقل لما هو ألذ مذاقاً
يتميز العسل بمذاق حلو يعادل مذاق السكر مرتين، لذا فإنك تحتاج إلى كمية أقل في الخبيز والمشروبات والوصفات المملحة. تعلم المزيد عن استبدال السكر بعسل كابيلانو CAPILANO في وصفاتك هنا.
- ابدأ بتحضير مخلل الخيار. اخفق الخل والعسل ومبشور قشر الليمون والملح معاً في وعاء زجاجي حتى تمتزج جيداً. يُضاف الخيار والبصل، ويُقلب المزيج ويُترك جانباً لمدة ساعة، يُقلب مرتين خلال تلك الفترة.
- يسخن الفرن إلى درجة 180 درجة مئوية (فرن مزود بمروحة). يُمزج العسل والبابريكا ومسحوق الثوم وعصير الليمون ومبشور قشر الليمون في إبريق ويُخفق باستخدام شوكة ليتجانس. تُبطن صينية تحمير كبيرة بورق الخَبز وتوضع شرائح الليمون في منتصف الصينية.
- ضع جانب جلد السلمون للأسفل على شرائح الليمون وادهنه بتتبيلة السلمون واحتفظ بثلث الخليط لاستخدامه لاحقاً. اخبز لمدة 20-25 دقيقة أو حتى ينضج السمك تقريباً حسب ذوقك.
- سخن شواية الفرن على نار عالية وادهن سمك السلمون بخليط التتبيلة المتبقي. ضع السلمون تحت الشواية لمدة 5-10 دقائق حتى تتحمر حواف السلمون ويصبح خليط التتبيلة مكرمل. يُقدم على الفور مع تتبيلة اضافية (حسب الرغبة) ومخلل الخيار.
-
Feeling Hungry?
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
30 mins
-
Servings
4
Ingredients
Glazed Salmon
- 1 skin-on salmon side, pin boned and trimmed (approx.1.2kg)
- 180g (½ cup) Capilano Pure Honey
- 1 tsp sweet paprika
- ½ tsp garlic powder
- Zest of 1 lime
- 2 tbsp freshly squeezed lime juice
- 4-5 limes, sliced
Cucumber Pickle
- ½ cup red wine vinegar
- 90g (¼ cup) Capilano Pure Honey
- Zest 1 lime
- 1 tsp sea salt flakes
- ½ red onion, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
-
Capilano Pure Honey
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
30 mins
-
Servings
4
Ingredients
Glazed Salmon
- 1 skin-on salmon side, pin boned and trimmed (approx.1.2kg)
- 180g (½ cup) Capilano Pure Honey
- 1 tsp sweet paprika
- ½ tsp garlic powder
- Zest of 1 lime
- 2 tbsp freshly squeezed lime juice
- 4-5 limes, sliced
Cucumber Pickle
- ½ cup red wine vinegar
- 90g (¼ cup) Capilano Pure Honey
- Zest 1 lime
- 1 tsp sea salt flakes
- ½ red onion, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
-
Capilano Pure Honey
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
30 mins
-
Servings
4
Ingredients
Glazed Salmon
- 1 skin-on salmon side, pin boned and trimmed (approx.1.2kg)
- 180g (½ cup) Capilano Pure Honey
- 1 tsp sweet paprika
- ½ tsp garlic powder
- Zest of 1 lime
- 2 tbsp freshly squeezed lime juice
- 4-5 limes, sliced
Cucumber Pickle
- ½ cup red wine vinegar
- 90g (¼ cup) Capilano Pure Honey
- Zest 1 lime
- 1 tsp sea salt flakes
- ½ red onion, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
-
Capilano Pure Honey
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
30 mins
-
Servings
4
Ingredients
Glazed Salmon
- 1 skin-on salmon side, pin boned and trimmed (approx.1.2kg)
- 180g (½ cup) Capilano Pure Honey
- 1 tsp sweet paprika
- ½ tsp garlic powder
- Zest of 1 lime
- 2 tbsp freshly squeezed lime juice
- 4-5 limes, sliced
Cucumber Pickle
- ½ cup red wine vinegar
- 90g (¼ cup) Capilano Pure Honey
- Zest 1 lime
- 1 tsp sea salt flakes
- ½ red onion, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
-
Capilano Pure Honey
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
30 mins
-
Servings
4
Ingredients
Glazed Salmon
- 1 skin-on salmon side, pin boned and trimmed (approx.1.2kg)
- 180g (½ cup) Capilano Pure Honey
- 1 tsp sweet paprika
- ½ tsp garlic powder
- Zest of 1 lime
- 2 tbsp freshly squeezed lime juice
- 4-5 limes, sliced
Cucumber Pickle
- ½ cup red wine vinegar
- 90g (¼ cup) Capilano Pure Honey
- Zest 1 lime
- 1 tsp sea salt flakes
- ½ red onion, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
-
Capilano Pure Honey
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
30 mins
-
Servings
4
Ingredients
Glazed Salmon
- 1 skin-on salmon side, pin boned and trimmed (approx.1.2kg)
- 180g (½ cup) Capilano Pure Honey
- 1 tsp sweet paprika
- ½ tsp garlic powder
- Zest of 1 lime
- 2 tbsp freshly squeezed lime juice
- 4-5 limes, sliced
Cucumber Pickle
- ½ cup red wine vinegar
- 90g (¼ cup) Capilano Pure Honey
- Zest 1 lime
- 1 tsp sea salt flakes
- ½ red onion, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
-
Capilano Pure Honey
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
30 mins
-
Servings
4
Ingredients
Glazed Salmon
- 1 skin-on salmon side, pin boned and trimmed (approx.1.2kg)
- 180g (½ cup) Capilano Organic Raw Honey
- 1 tsp sweet paprika
- ½ tsp garlic powder
- Zest of 1 lime
- 2 tbsp freshly squeezed lime juice
- 4-5 limes, sliced
Cucumber Pickle
- ½ cup red wine vinegar
- 90g (¼ cup) Capilano Organic Raw Honey
- Zest 1 lime
- 1 tsp sea salt flakes
- ½ red onion, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelized. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
Used in this recipe
Organic Raw Honey
Smooth, sweet and fragrant, Capilano Organic Raw Honey is made by Aussie bees that have foraged native eucalypt and ground flora in Australia’s pristine national parks and forests.
Discover a Premium Taste
Perfectly pure, this honey is delicious drizzled on toast, cereal, tea, smoothies and yogurt.
Australian Certified Organic
This exceptional honey has been hand harvested by Aussie beekeepers from hives located within a 5km organic foraging radius and carefully packed to organic specifications.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savory recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelized. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
-
Discover more...
- Learning Centre
-
Capilano Pure Honey
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
30 mins
-
Servings
4
Ingredients
Glazed Salmon
- 1 skin-on salmon side, pin boned and trimmed (approx.1.2kg)
- 180g (½ cup) Capilano Honey
- 1 tsp sweet paprika
- ½ tsp garlic powder
- Zest of 1 lime
- 2 tbsp freshly squeezed lime juice
- 4-5 limes, sliced
Cucumber Pickle
- ½ cup red wine vinegar
- 90g (¼ cup) Capilano Honey
- Zest 1 lime
- 1 tsp sea salt flakes
- ½ red onion, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
Used in this recipe
Active Manuka Honey
Nature’s Sweet Superfood
Made by some of the world’s healthiest bees* this special blend of Australian Manuka and floral honey is independently tested and certified to contain a minimum of 30mg of Methylglyoxal (MGO), the key compound that makes Manuka so special. The higher the MGO, the more potent the honey’s activity.
Delicious Taste
Australia produces some of the most potent, best tasting Manuka honey in the world due to our warm climate and diverse number of Leptospermum (Manuka) varieties. Capilano’s premium, bioactive Manuka honey has a rich, smooth, caramel taste.
Boost your Daily Health Routine
Squeeze the bioactive goodness of Capilano Active Manuka honey into your daily cup of tea, coffee, smoothies, yoghurt or cereal, or simply enjoy by the spoonful.
*Vella, G. 2016. Issue 215. CSIRO.
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
30 mins
-
Servings
4
Ingredients
Glazed Salmon
- 1 skin-on salmon side, pin boned and trimmed (approx.1.2kg)
- 180g (½ cup) Capilano Pure Honey
- 1 tsp sweet paprika
- ½ tsp garlic powder
- Zest of 1 lime
- 2 tbsp freshly squeezed lime juice
- 4-5 limes, sliced
Cucumber Pickle
- ½ cup red wine vinegar
- 90g (¼ cup) Capilano Pure Honey
- Zest 1 lime
- 1 tsp sea salt flakes
- ½ red onion, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
-
Create it with Capilano...
- See all recipes
-
Discover more...
- Learning Centre
-
Skill Level
Easy
-
Prep Time
10 mins
-
Cooking Time
30 mins
-
Servings
4
Ingredients
Glazed Salmon
- 1 skin-on salmon side, pin boned and trimmed (approx.1.2kg)
- 180g (½ cup) Capilano Pure Honey
- 1 tsp sweet paprika
- ½ tsp garlic powder
- Zest of 1 lime
- 2 tbsp freshly squeezed lime juice
- 4-5 limes, sliced
Cucumber Pickle
- ½ cup red wine vinegar
- 90g (¼ cup) Capilano Pure Honey
- Zest 1 lime
- 1 tsp sea salt flakes
- ½ red onion, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Start by preparing the cucumber pickle. Whisk together vinegar, honey, lime zest and salt in a glass bowl until well combined. Add cucumber and onion, toss to combine and set aside for 1 hour, tossing twice during that time.
- Preheat oven to 180°C (fan forced). Combine honey, paprika, garlic powder, lime juice and lime zest in a jug and whisk with a fork to combine. Line a large roasting dish with baking paper and place sliced lime slices down the centre of the dish.
- Place the salmon skin-side down on the lime slices and brush with the salmon glaze reserving 1/3 of the mixture for later. Bake for 20-25 minutes or until the fish is almost cooked to your liking.
- Preheat oven grill to high and brush salmon with the reserved glaze. Place salmon under the grill for 5-10 minutes until the salmon edges char and the glaze has caramelised. Serve immediately topped with extra glaze (if desired) and pickled cucumbers.
-
Capilano Pure Honey
- See all recipes
