Salmon with chilli & lime butter

Salmon with chilli & lime butter

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(38 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 4

This speedy midweek supper is low in fat but big on flavour. Ready in just 20 minutes, the chilli, lime zest, spring onions and coriander give it Thai appeal

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal300
  • fat20g
  • saturates5g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein29g
  • salt0.2g
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Ingredients

  • 1 tbsp olive oil
    Bowl of olives

    Olive

    ol-liv

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

  • 4 salmon fillets
  • knob of butter
    Butter

    Butter

    butt-err

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

  • 6 spring onions, 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
    Chillies

    Chilli

    chill-ee

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

  • zest and juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • small bunch coriander, chopped

Method

  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, questions and tips

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jesscalou
13th Apr, 2016
1.3
I found this a bit tasteless. Disappointing.
willgrstevens
8th Feb, 2016
Very good recipe. The other ingredients don't overpower the salmon, as you might expect, but remain discreetly in the background.
Francisa
11th Jun, 2014
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
10th Jun, 2014
Grilled salmon?
sam123456
15th Dec, 2013
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 it.....my tip....make it tonight! xx
pit
1st Dec, 2013
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
26th Jun, 2013
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
23rd Jun, 2013
wow very tasty
smohsinali
14th May, 2013
5.05
Perfectly cooked and very healthy as well!!
marieb1
7th Apr, 2013
5.05
Added a few king prawns and some mange tout and soya beans to the rice.

Pages

rowenanaile
16th Jan, 2017
Why is it called grilled salmon when it is fried?
goodfoodteam's picture
goodfoodteam
23rd Jan, 2017
Hi, thank you for pointing this out. We're not sure how the title ended up as 'grilled' as it clearly isn't! We've amended it now.
setsail07
25th May, 2016
5.05
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
spindoctor
17th Jul, 2015
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.