By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
295 cal · 15 min
Broiled Salmon With Chili-Lime Mayonnaise
Recipe GLPR3e457ae8155848
Pan-seared salmon fillets topped with a vibrant chili-lime mayonnaise infused with harissa paste, lime zest, and warm coriander. Ready in just 15 minutes, this elegant main course brings together bright citrus and savory heat for a restaurant-quality meal.
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Ingredients
1 cup mayonnaise
2 tablespoons harissa chili paste
2 lime, finely grated zest
2 teaspoons fresh lime juice
½ teaspoon ground coriander seed
2 pounds boneless center-cut salmon fillet
to taste kosher salt
to taste freshly ground black pepper
Directions
Position the broiler rack about 4 inches from the heat source and preheat the broiler to high.
In a small bowl, combine the mayonnaise, harissa chili paste, lime zest, lime juice, and ground coriander seed. Stir until well blended and smooth. Adjust harissa to taste if you prefer more heat.
Pat the salmon fillet dry with paper towels. If using a whole fillet, you may leave it intact or cut it into 6 individual portions. Arrange on a broiler-safe baking sheet or pan, skin-side down if present.
Season the salmon generously with kosher salt and freshly ground black pepper on both sides.
Place the pan under the preheated broiler and cook for 8-10 minutes, until the salmon is opaque throughout and reaches an internal temperature of 145°F when measured at the thickest point.
Remove the salmon from the broiler and top each portion generously with the chili-lime mayonnaise. Serve immediately while warm.
Comments
Harissa paste forces a special trip to Harris Teeter's international aisle or ALDI's ethnic section—not every Food Lion carries it, and it's not a Walmart staple. Salmon runs $12–16 per pound at Charlotte chains, so six fillets will easily reach $40–50, pushing cost per serving to $7–8 even before sides, which matters for a weeknight protein. The stated 15 minutes is honest if your oven is preheated and salmon is thawed; the only prep is whisking mayo with harissa and lime. This is a showstopper that reheats poorly (broiled fish dries out), so plan it as a same-night dinner, not leftovers.
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