Inspired by the popular Hawaiian garlic shrimp, this salmon dish is just as delicious and incredibly easy to prepare. Have 20 minutes to spare? Then you need to try this Hawaiian-style salmon with caramelized Meyer lemon relish.
Jump to:
Watch how to make this
What makes this dish special
I know hundreds of salmon recipes are already out there, but I'm always looking for more. It's such a versatile fish that can easily be dressed up or down and it always tastes great. To venture away from the normal Thai BBQ salmon or pistachio crusted salmon that I always make, I decided to go Hawaiian. Inspired by Hawaiian shrimp, I used the same flavors to create Hawaiian-style salmon. Baked garlic butter salmon with a caramelized Meyer lemon relish? Yes, please!
Do you know those recipes that only have a handful of ingredients but still taste great? Yup, this Hawaiian-style salmon is one of them. If you ever visited Giovanni's shrimp truck in Hawaii, you'll know that it's a fairly basic dish. It's shrimp dressed in spices, butter, and a good amount of butter. Although it seems just ordinary, it's delicious. And so, I thought to myself, why not make a similar dish but with salmon?
For another delicious Hawaiian recipe, check out this spam, egg, and pineapple fried rice musubi!
Ingredients
- Salmon: A popular type of fish known for its rich flavor and high omega-3 fatty acid content. It is typically pink-orange and can be found in various species such as Atlantic, sockeye, or coho.
- Paprika: A spice made from dried and ground peppers, paprika adds a beautiful red hue to the dish while also adding a mildly spicy flavor.
- Cayenne: A type of dried ground chili that adds heat to the salmon. This recipe makes a mild version but you can adjust the amount according to your preference.
- Meyer lemon: A citrus fruit believed to be a cross between a lemon and either a mandarin or an orange. It has a thinner, smoother skin and a sweeter, less acidic flavor compared to regular lemons. If Meyer lemons are unavailable, use regular lemons instead.
- Jalapeno: A medium-sized chili pepper with a mild to moderate level of spiciness. You can also use serrano peppers or even poblano peppers for a slightly different variation.
Substitutions and variations
- Protein: You can substitute the salmon for another firm fish such as mahi-mahi or arctic char or use other seafood such as shrimp or scallops.
- Non-spicy: Omit the jalapenos for a mild version of the dish.
Step-by-step instructions
Step 1: Season salmon
To prepare the recipe, first, make a flavored butter. Mix softened butter with paprika, cayenne, and minced garlic. Spread the butter on the fish in one even layer. This Hawaiian-style salmon is mild, so if you want to kick it up a notch, add more cayenne.
Pop the salmon in the oven and bake until the desired degree of doneness. I typically roast mine for 12 minutes at 425 degrees F.
You can also grill the salmon or pan-fry it on the stove if you prefer but I find that the butter can get messy. Baking the fish, in my opinion, is the cleanest method.
Step 2: Make lemon relish
Meanwhile, make the caramelized Meyer lemon relish. You might be hesitant to make the relish but the acidity and herbs help balance the flavors.
Caramelize the thinly sliced Meyer lemon along with the jalapeno in a large saute pan until charred. Stir in the chopped cilantro, add a squeeze of lemon, and give it a final seasoning.
You can also finely chop the lemon and jalapeno but the texture of the lemon peel can be offputing for some people so I use it more for a garnish. You get the essence of the lemon from the lemon-infused oil so you still get plenty of acidity.
Now, spoon that delicious Meyer lemon relish on the Hawaiian-style salmon and serve it with a bed of rice. If you want to go full Hawaiian, have a side of macaroni salad on the side.
This recipe may be loosely based on Hawaiian garlic shrimp but it's just as delicious. Loaded with flavor from just a handful of ingredients and ready in 20 minutes! Now that is my kind of meal.
Make-ahead and storage
- Make-ahead: The caramelized lemon relish and spiced butter can be prepared the day before. Bring both items to room temperature before using.
- Store: Keep leftover salmon in airtight containers and store it in the fridge for up to 2 days.
Frequently asked questions
Yes, you can grill the salmon or even pan-fry it instead for a different cooking method. Adjust cooking times and temperatures accordingly.
If Meyer lemons are not available, you can use regular lemons or even oranges for a slightly different flavor profile.
Enjoy the salmon alongside steamed rice, macaroni salad, and steamed vegetables for a true Hawaiian dish. You can also get more adventurous and pair it with some of my favorite sides including charred corn and zucchini pasta salad, modern day caesar salad, honey jalapeno cornbread, or charred broccoli with pesto ranch.
More salmon recipes
Looking for more salmon dishes? Try these:
Recipe
Hawaiian-Style Salmon
Ingredients
Hawaiian style salmon
- 4 6-ounce salmon filets
- 3 tablespoons butter softened
- 1 ½ teaspoon paprika
- ½ - 1 teaspoon cayenne
- 4 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Caramelized Meyer lemon relish
- ¼ cup olive oil
- ½ Meyer lemon thinly sliced
- ½ jalapeno, sliced seeds removed if desired
- ¼ cup cilantro chopped
- juice of ½ Meyer lemon
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place the salmon on a baking sheet. Combine the softened butter with paprika, cayenne, garlic, salt and pepper. Adjust the amount of cayenne depending on how spicy you want your salmon. Spread the butter on top of the salmon and bake for 12-15 minutes or until the desired degree of doneness.
- Meanwhile, heat oil in a medium pan over medium heat. Add the lemon and jalapeno slices and cook until caramelized and browned on both sides, about 5 minutes. Remove from heat and add chopped cilantro and the juice of ½ lemon. Season relish with salt and pepper and drizzle on top of the salmon. Serve.
Mel
What a fun way to prepare salmon! It was really easy to make and I really liked the lemon herb relish at the end.
Christine Ma
Thanks so much!