Fire Roasted Salmon Filet Recipe

Prep and season the salmon

Pat the salmon fillets dry with paper towels. Place them skin-side down on a tray. In a small bowl, mix olive oil, smoked paprika, ground cumin, garlic powder, kosher salt and black pepper to form a paste. Rub the mixture evenly over the flesh of each fillet. Zest the lime and reserve the zest; cut the lime in half.

Preheat the broiler (or prepare grill)

Position an oven rack about 6 inches (15 cm) from the heat source and preheat the broiler on high. If using a gas or charcoal grill, preheat to medium-high and oil the grates.

Roast the salmon

Line a rimmed baking sheet with foil and brush or spray with oil. Place the seasoned fillets skin-side down on the sheet. Broil for 6–8 minutes until the top is lightly charred and an instant-read thermometer inserted into the thickest part registers 125–130°F (52–54°C) for medium-rare to medium. If grilling, place fillets skin-side down over direct heat, close the lid and cook 6–8 minutes, finishing with 1 minute flesh-side down if you want extra char on top. Avoid overcooking; fish will continue to rest.

Remove the salmon from heat and squeeze the reserved lime half over the fillets. Let rest 3 minutes. Sprinkle with lime zest and chopped cilantro if using before serving.

Rinse and combine

Rinse the rice under cold water until the runoff is mostly clear to remove excess starch. Drain well. In a medium saucepan, combine the rinsed rice, coconut milk, water, salt and sugar (if using). Stir gently to combine.

Cook the rice

Bring the mixture to a gentle boil over medium heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer 15 minutes without lifting the lid. After 15 minutes, turn off the heat and keep covered for 10 minutes to steam.

Fluff the rice with a fork, stir in lime zest if using, and keep warm until serving.

Prepare plantains

Peel the plantains by cutting off the ends and scoring the peel lengthwise, then remove the skin. Slice the plantains on a diagonal into 1/3-inch (8 mm) thick pieces for more surface area and caramelization.

Fry the plantains

In a large skillet, add the vegetable oil and heat over medium-high until shimmering but not smoking (about 350°F if using a thermometer). Add plantain slices in a single layer without crowding; you may need to work in batches. Fry 2–3 minutes per side until golden brown and caramelized. Use tongs or a spatula to flip gently.

Transfer fried plantains to a paper towel–lined plate and immediately sprinkle with salt. If desired, toss lightly with the 1/2 tablespoon lime juice for a bright finish.