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Crusted Salmon with Charred Lime Butter

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Crusted Salmon with Charred Lime Butter

Crispy, salty, a little smoky - and surprisingly elegant, this corn chip crusted salmon is a fun and unexpected twist on a classic dinner.

Prep time: 10-15 mins 

Cook time: Approx 15 mins 

Total time: 30 mins 

  • THE SALMON

    Ingredients:

    • 4 salmon fillets (skin on or off) 

    • 1½ cups Salted Sonora Corn Chips 

    • 1 tsp smoked paprika 

    • ½ tsp ground cumin 

    • Zest of 1 lime 

    • 1 egg 

    • 1 tbsp Dijon mustard 

    • Olive oil 

    • Salt + pepper 


    Charred Lime Butter 

    Ingredients:

    • 60g butter 

    • Juice of 1 lime 

    • Pinch chilli flakes (optional) 

    • Salt 

    1. Crush the corn chips 

      Pulse briefly or crush in a bag. You want small crunchy shards, not powder. 

    2. Season crumb 

      Mix crushed chips with paprika, cumin and lime zest. 

    3. Prep salmon 

      Pat dry. Season lightly with salt and pepper. 

    4. Binding layer 

      Whisk egg with Dijon. Brush a thin layer over the top of each fillet. 

    5. Crust 

      Press corn chip mixture firmly onto the top of the salmon. 

    6. Cook 

      Place on a lined tray. Drizzle lightly with olive oil. 

      Bake at 200°C for 10–12 minutes (depending on thickness). 

      Finish under grill for 1–2 minutes to crisp the crust. 

    7. Charred lime butter 

      Melt butter in a small pan until lightly browned. Squeeze in lime juice (it will sizzle), add chilli flakes and salt. 

      Spoon butter over salmon just before serving. 


    Serve With:

    • Roasted sweet potatoes 

    • Or a simple avocado + cucumber side 

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