Lime Salmon Fillets Recipes

HONEY LIME SALMON RECIPE

Steps:

• Heat 1 teaspoon of olive oil in a medium pan over high heat. Season the salmon generously with salt and pepper.
• Place the salmon, skin side up, in the pan and cook for approximately 4 minutes on each side or until fish is opaque.
• In a small bowl whisk together the remaining 2 teaspoons of olive oil, honey, lime juice, zest, and salt and pepper to taste.
• Drizzle the glaze over the salmon and cook for 1 more minute, using a spoon to baste the salmon with the glaze.
• Serve immediately, garnished with cilantro and lime wedges if desired.

GARLIC LIME SALMON

Steps:

• Preheat broiler. In a small bowl, mix the first 5 ingredients. Place salmon fillets on a broiler pan, skin side down. Broil 4-6 in. from heat until fish just begins to flake easily with a fork, 15-20 minutes. Brush frequently with onion mixture during the last 5 minutes of cooking.

BAKED LIME SALMON

Steps:

• Line a baking sheet with foil.
• In a small bowl, combine all the peppers and salt. Then, rub the salmon on both sides and place it on the lined baking sheet and set aside while you take care of the next steps.
• Position a rack in the middle of your oven, and preheat it to 375F.
• While your oven is heating up, add the butter and the garlic to a small microwave safe bowl, and microwave for 10-20 seconds - just enough to melt the butter.
• Then, add in the honey, half of the chopped cilantro, the lime juice and the zest to the melted butter mixture, and whisk to combine.
• Using a small culinary brush, brush the salmon on both sides. Then, roll or fold the sides of the foil around the salmon (like a little boat) and pour any remaining honey butter mixture on top. The foil boat will ensure all that sauce stays under/around the salmon while it bakes.
• Bake until cooked through (about 15-20 mins) depending on how thick your fish is and how "done" you like your salmon.
• Serve with the remaining chopped cilantro and lime slices!

LIME-MARINATED GRILLED SALMON

Steps:

• Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
• Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

LIME SALMON FILLETS

Steps:

• Sprinkle the side of salmon fillets without skin with thyme, salt and pepper.
• In a skillet, melt butter at medium-high heat. Add salmon fillets, skin side up, and cook for about 4 minutes or until the bottom of fillets is lightly golden.
• Flip the salmon fillets and sprinkle with green onions and lime zest. Keep on cooking for 3 to 6 minutes or until the fish flakes easily with a fork. Serve with quarters of lime.

LIME & GINGER SALMON

Steps:

• Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.
• Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a wok with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.
• Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.

SALMON WITH CHILLI & LIME BUTTER

Steps:

• Heat the oil in a large frying pan and cook the salmon, skin side down, for about 5-6 mins until the skin is crispy and golden. Turn the salmon fillets carefully, then cook for a further 2 mins. Remove from the pan and set aside.
• Tip the butter in the pan and, when melted, add the spring onions, chilli and lime zest to sizzle in the butter for 2 mins, then add the lime juice. Spoon the chilli and lime butter over the salmon. Scatter with the coriander and serve with boiled rice.