Directions

1. Position oven rack in the center of the oven and preheat to 375°F.
2. Zest 1 teaspoon of zest from the lime and set aside.
3. Juice the lime (about 2 tablespoons).
4. Combine lime juice, red pepper flakes, honey, garlic and salt in a saucepan over medium heat. Heat until the lime juice reduces to 1 tablespoon. Add 1 tablespoon of butter, remove pan from the heat and swirl to melt butter. Put back on heat for a few seconds until butter is completely melted. Add second tablespoon of butter, swirl until completely melted and remove from heat.
5. Place the salmon on a piece of foil large enough to fold over and seal. Brush the salmon with the lime butter sauce. Season with the lime zest. Combine the chili powder and the chili-lime rub. Sprinkle on the salmon. Cover with foil and close on all sides so the sauce doesn’t leak.
6. Bake the salmon 12-14 minutes. Baking times may vary depending on the thickness of the fish. Open the foil and feel for firmness on the thickest part of the salmon to make sure it is cooked through.
7. Brown the salmon under the broiler for 2-3 minutes. Watch carefully so it doesn’t burn. Remove from oven, cut into serving size pieces and serve immediately.
8. The salmon can also be grilled at 375°F for about the same length of time. To "broil" on the grill, open the foil and cook, with the grill lid closed, an additional 2-3 minutes. Watch carefully so it doesn’t burn.
9. Note: Pink salmon can be used but has a tendency to remain wet and the taste will be different. If using pink salmon, open the foil about half-way through the cooking time. If there is an accumulation of water, pour it off, reclose the packet and finish cooking. At the end of the cook time, if there is water in the packet, pour it off before you place the salmon under the broiler.