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Agave Lime Salmon

Recipe from Le Creuset

Agave Lime Salmon

Recipe created for

Le Creuset Sizzle Platter

Cook time

45 minutes

Serving size



  • 1/2 cup diced cucumber
  • 1/2 cup cherry tomatoes, halved
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons extra-virgin olive oil
  • juice and zest of 1 lime
  • 1 teaspoon kosher salt, divided
  • fresh black pepper
  • 2 salmon fillets, 4 to 6 ounces each
  • 1/4 cup raw agave nectar
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon chipotle powder
  • 2 small yellow squash or zucchini
  • 1 clove garlic, minced
  • 1 teaspoon vegetable oil

Recipe Preparation

  1. In a bowl, make a salsa by combining cucumbers, tomatoes, cilantro, olive oil, 1 tablespoon lime juice, lime zest, 1/2 teaspoon salt and a pinch of black pepper. Set aside.
  2. Remove any remaining pin bones from the salmon, and season each fillet with a pinch of salt and pepper. In a bowl, whisk together agave, Worcestershire sauce, 1 teaspoon lime juice, and chipotle powder. Pour the mixture over the salmon, the cover and chill at least 20 minutes.
  3. Preheat broiler to high and adjust rack 6 inches from the heating element.
  4. Slice squash on the bias into 1/2 inch slices. Toss with garlic, vegetable oil, 1/2 teaspoon salt and a pinch of black pepper. Remove the salmon from the marinade.
  5. Heat an enameled cast iron skillet over medium-high heat. Once hot, add the squash in one even layer and sear for 2 minutes. Carefully flip the squash, then top with the salmon, skin side down.
  6. Place in the oven and broil 5-6 minutes, the check for doneness. A thermometer inserted into the thickest part of the fillet should read 130°F.
  7. Serve salmon and squash garnished with the cucumber-tomato salsa.
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