Grilled salmon with chilli & lime butter

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1. 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.
2. 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.

Per serving

300 kcalories, protein 29g, carbohydrate 1g, fat 20 g, saturated fat 5g, fibre 0g, salt 0.2 g

This ideal for a light supper - I served it with new potatoes and a green salad. The lime and chilli really complemented the salmon.

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• Fiz

  01 November 2007

  Fiz rated this recipe

  

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• Sarah

  06 November 2007

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• Lin

  06 November 2007

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• kirsty

  03 February 2008

  kirsty rated and commented on this recipe

  

  I prefer this cooked in foil in the oven. Add a clove of chopped garlic too. I have it about 3 times a month served with a jacket potato and salad.

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• Lola's Mum...

  24 February 2008

  Lola's Mum... rated and commented on this recipe

  

  So simple and quick to cook - have added courgette a few times which was lovely. Also added a few king prawns (when short on salmon) which also made a nice contribution! A regular on our table..

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• Ausbound

  05 May 2008

  Ausbound rated and commented on this recipe

  

  Simple to cook, but disappointed with the flavour, will try cooking in foil as per Kirsty's recommendation next time. Well worth a try.

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• Ali

  14 August 2008

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• *Stephanie*

  15 April 2009

  *Stephanie* rated this recipe

  

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• Geordie Tyke

  23 April 2009

  Geordie Tyke rated and commented on this recipe

  

  Not sure why it's called grilled salmon as it's done in the frying pan but anyway... I was intrigued with the unusual ingredients with this one so decided to cook it as part of my husband's birthday meal. I chose to ovenbake the salmon (it needed around 25 mins, gas mark 6). I served with rice and veg. The chilli and lime combo was lovely, something different and went well with the salmon. I'm glad I tried this one!

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• *Stephanie*

  27 May 2009

  *Stephanie* commented on this recipe

  grilled the salmon, found the sauce was only enough for three though... absoloutly delicious!!!!!

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• kitkat

  10 August 2009

  kitkat rated and commented on this recipe

  

  I'm not quite sure why it's called grilled either but no matter coz it tastes delicious!! Spur of the moment recipe as I'd picked up some reduced salmon and thought I'd freeze it but having browsed the site I found this and decided to make it anyway even though I didn't have any lime, coriander or fresh chilli. Instead I used spring onions (as per recipe) and dried chilli flakes and that was perfect with some new potatoes left over from the barbie yesterday!!! Will definately make this again, maybe even with the right ingredients!!! lol ;D

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• TREASUREBOX81

  27 August 2009

  TREASUREBOX81 commented on this recipe

  Amazing! Looked fantastic, tasted great. As easy as it sounds!!

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• Sarah

  28 August 2009

  Sarah commented on this recipe

  I grill the salmon in the oven and then make the chilli and lime butter about 2 mins before the salmon is ready. I love this recipe with either rice or new potatoes, it's delicious and one of my favourites!

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Ingredients

• 1 tbsp olives oil
• 4 salmon fillets
• knob of butter
• 6 spring onions , finely sliced
• 1 large red chilli , halved, deseeded and finely chopped
• zest and juice 1 lime
• small bunch coriander , chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Super healthy

Ingredients

• 1 tbsp olives oil
• 4 salmon fillets
• knob of butter
• 6 spring onions , finely sliced
• 1 large red chilli , halved, deseeded and finely chopped
• zest and juice 1 lime
• small bunch coriander , chopped

Per serving

300 kcalories, protein 29g, carbohydrate 1g, fat 20 g, saturated fat 5g, fibre 0g, salt 0.2 g

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