INGREDIENTS
1 3/4 lb
side of salmon (wild caught if at all possible (skin on or off; if I’m not in a hurry, I ask the seafood counter to remove the skin, but both work well))
1 tbsp
brown sugar (optional; omit for Paleo or Whole30)
1 1/2 tsp
chipotle chile powder
1
medium lime zest and 1 tablespoon juice
1 1/2 tsp
kosher salt
1 tbsp
extra-virgin olive oil or melted unsalted butter
3 tbsp
chopped fresh cilantro