Grilled salmon with chilli & lime butter

Grilled salmon with chilli & lime butter

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(38 ratings)

Prep: 5 mins Cook: 15 mins


Serves 4
This easy-to-make dish is grilled, low in fat and spiked with a little chilli - a great all-rounder!

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal300
  • fat20g
  • saturates5g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein29g
  • salt0.2g
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  • 1 tbsp olive oil
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 4 salmon fillet
  • knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 6 spring onion, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 large red chilli, halved, deseeded and finely chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • zest and juice 1 lime



    The same shape, but smaller than…

  • small bunch coriander, chopped


  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.

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Comments (32)

jesscalou's picture

I found this a bit tasteless. Disappointing.

willgrstevens's picture

Very good recipe. The other ingredients don't overpower the salmon, as you might expect, but remain discreetly in the background.

Francisa's picture

Made this recipe earlier this evening. Very easy and quick. I suggest swapping the rice for veggies. Also, double the quantity for the dressing as it evaporates quite quickly.

philippalakebaker's picture

Grilled salmon?

sam123456's picture

I love this recipe. With a few tweaks such as extra lime juice and butter and a hint of garlic and this is delicious. It deserves more that 28 people reviewing tip....make it tonight! xx

pit's picture

Super recipe.
Very easy, very quick, just a few materials and VERY tasty!
Once I didn't have spring onions, but it was just as good.
Salmon might need 7-8 minutes on the skin side if it's a bit thicker.

Instead of rice you can also try with steamed broccoli, carrots and and use some of the same sauce on them too.

katherine129's picture

Wow! Tasted amazing and so easy to cook. I used brown rice with cold chopped peppers, cucumber and peeled carrot. A great healthy and filling meal. Family have asked for again, all round winner

richbrown's picture

wow very tasty

smohsinali's picture

Perfectly cooked and very healthy as well!!

marieb1's picture

Added a few king prawns and some mange tout and soya beans to the rice.

tmhill's picture

This dish is exactly what I cam to this website for. Simple, elegant, tasty, VERY healthy - and impresses guests!

I have this at least once every week

gjayanikasa's picture

This dish is wonderfully zingy and subtly spicy without overpowering the fish. Husband and I like this with a simple salsa of fresh chopped tomatoes, chopped raw white/red onion and cucumber. If you feel, also try gently frying some breadcrumbs and scattering on top of the salmon. The breadcrumbs give it a bit of extra crunch and texture.

foody36's picture

Very tasty! 5 minutes was a bit less for the salmon to cook well. I used tilda basmati coriander/lime rice (bag which you microwave for 2 minutes) and it has now become one of my favourites.

glenyst's picture

I still have not mastered the art of "until the skin is crispy" which appears in a lot of fish dishes. For me, this doesn't happen. The skin sticks to the pan and the salmon then falls apart. Is my pan too hot, or not hot enough? Too much oil, or not enough? I have a lot of problems with many recipes like this, all of which are labelled "easy", which I'm sure they are once you get the knack , but I've struggled with this for ages. I've watched people do it; it looks easy and the results are gorgeous, but they can't understand why I find it so difficult. or tell me where I'm going wrong. Can anyone out there help?

thefirefairy's picture

I agree with the comment about using a really good non-stick pan - it's definitely the secret to success. And keep it in good condition by oiling it regularly - especially if you use a dishwasher. Good luck.

spindoctor's picture

Dry the fish before putting into the pan. Fish and meat will not brown if it is wet.This is why your fish does not crisp up. When placing the fish into the pan do not move it for 5 mins then you will have crispy skin.

pit's picture

Most importantly you have to get a goon non-stick pan, this is essential for this and every other dish that you want to keep from sticking at the bottom.
In addition, have your pan preheated before you through in the fish (maybe to full heat - but have it reduced to what the recipe recommends as soon as you get the fish in).
good luck!

eljm76's picture

i made a slight variation to this recipe - salmon, chilli, lime juice and zest cooked together wrapped in foil with a splash of soy sauce, then serve with boiled rice, sprinkle of coriander and drizzle of katsup manis - delish

julianna20's picture

Lovely tastes. I would suggest that sauce amounts need to be doubled as not enough.

splodgemeister's picture

Really enjoyed this. It was simple to make and tasted lovely. I served mine with new potatoes and salad which made a great light summery meal. I will definitely make this again and will try oven cooking in foil as per previous comments.


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Tips (2)

setsail07's picture

This is one of my husbands go to meals (we have it pretty much every week!) It is delicious. However, we feel the quantities are all wrong! Making it for just two people he'd use two lines and also would leave the seeds in the chili - sometimes using two chilis if they're kinda milder ones. We do like spicy though, so that might not be to everyone's taste. He usually uses a little oil instead of butter if we're being good. It's almost as nice as the butter. However, when we're being bold we certainly use a lot more than just a knob of butter! Sure in for a penny, in for a pound as they say! ;) Also, he'd usually serve it with either baby spuds or couscous, but again that's just our personal preference.

spindoctor's picture

Dry the fish before putting into the pan. Fish and meat will not brown if it is wet.This is why your fish does not crisp up. When placing the fish into the pan do not move it for 5 mins then you will have crispy skin.