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Salmon with Honey, Mustard, and Aji Amarillo Glaze

Raven Higheagle


Ají amarillo paste is made from a beautiful little yellow chile from Peru. Look for jars of the paste where South American ingredients are sold. This recipe is from chef Aarón Sánchez. Aarón’s passion, commitment and skills have placed him among the country’s leading contemporary Latin chefs


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Serves 8
30 Min
15 Min


  • 3 lb
    salmon fillet with skin- (1 1/4 to 1 1/2 inches thick)
  • ·
  • 2 clove
  • 6 Tbsp
    grainy dijon mustard
  • 4 Tbsp
  • 2 Tbsp
    ají amarillo paste
  • 1 tsp
    rice vinegar
  • 1 tsp
    coriander seeds- (crushed)
  • 1/2 tsp
    freshly ground black pepper

How to Make Salmon with Honey, Mustard, and Aji Amarillo Glaze


  1. Preheat the broiler. Line a broiler pan with foil and lightly coat with oil.
  2. Pat salmon dry and place, skin side down, on pan. Season with 1/2-teaspoon salt.
  3. Mince and mash garlic to a paste with a pinch of salt
  4. Stir together with mustard, honey, aji amarillo paste, vinegar, coriander, and pepper.
  5. Spread mustard mixture evenly on top of salmon
  6. Broil 5 to 6 inches from heat until just cooked through, 12 to 15 minutes.
  7. Transfer salmon to a platter with 2 large spatulas. Cut into 8 servings.

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About Salmon with Honey, Mustard, and Aji Amarillo Glaze

Course/Dish: Fish, Other Sauces
Main Ingredient: Fish
Regional Style: Latin American

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