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“We eat fish every week so I am always looking for interesting and different (and still easy and quick) ways to cook salmon (our fish of choice) and came across this way which fits the bill at our house. This recipe calls for red chile honey (which I bought at Whole Foods)but it is a New Mexico specialty, so a fellow Zaar member asked me to give the ingredients and recipe for making your ownred chile honey(which I added to the ingredients and instructions -- but the honey needs to set for a while before using). The original recipe suggests serving this with Black Bean Corn Salsa, but we like it with baked potatoes and salad. This recipe is also very easy to adopt to how much fish you are using -- just add 1 tablespoon of honey per fillet. Recipe source: Coyote Cafe”

Ingredients Nutrition


  1. Preheat oven to 450-degrees F.
  2. Salt both sides of the salmon.
  3. On a large cookie sheet sprayed with Pam, sear the fillet for 2 minutes on one side. Brush with 1 tablespoon of the honey per filet.
  4. Continue cooking the fish for 5-10 minutes or until fish is done.
  5. ***The original recipe turns the fish over (and also uses a skillet instead of a cookie sheet and skipping the Pam), brushing both sides of the fish with the honey (thus sear the fish for 2 minutes, brush with 1 tablespoon of honey per fillet, turn fish and brush again with the honey - cook 5 minutes or until done), but I didn't bother turning over the fish and it still turned out delicious (and less calories too, as when you turn the fish you also brush the other side with the honey too thus using 8 tablespoons of honey for the 4 pieces of fish rather than the 4 tablespoons I used).
  6. * To make Red Chile Honey, mix together wild honey, New Mexican red chile powder (or your favorte chile powder or crushed chile caribe) and a little crushed roasted garlic. Let the ingredients sit for 1 to 2 weeks. This can be used not only as honey for the fish and for blue corn muffins/bread, but it can also be used in a sauce, butter or marinade adding a bit of a zip to the sauce/butter or marinade used on chicken or fish.

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