Lime & ginger salmon

Lime & ginger salmon

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(19 ratings)

Prep: 10 mins Cook: 15 mins Plus marinating


Serves 2

Wok-cooking the vegetables gives this heart-healthy dish a bit of crunch

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal354
  • fat18g
  • saturates3g
  • carbs11g
  • sugars7g
  • fibre6g
  • protein38g
  • salt1.4g
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  • juice 2 limes



    The same shape, but smaller than…

  • thumb-sized piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, crushed
  • 2 tsp low-sodium soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp rice wine vinegar
  • 2 skinless salmon fillets
  • 100ml low-sodium chicken stock
  • 140g pack baby corn, halved
  • 175g thin-stemmed broccoli



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 4 baby pak choi, halved
    Pak choi

    Pak choi


    This member of the cabbage family has a number of different names, including…

  • small bunch spring onions, 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. 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.

  2. 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.

  3. Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.

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Comments, questions and tips

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24th May, 2015
The salmon was inedible - two limes is far too much for two pieces of fish. Completely ruined our dinner. We won't be using this recipe again!
2nd Feb, 2015
Not very nice. Much too vinegary. Should have read previous comments.
Alfie Barrishi
14th Nov, 2014
quite nice with the stir fry vegetables, but a little bland - the marinade didn't really flavour the salmon for me. However I served it with pea risotto and that made it really quite nice
24th Oct, 2014
Didn't enjoy this meal very much, however we put the leftover salmon into a frittata the next day and it was delicious. The veggies were too vinegary - an dI even cooked them in sesame oil as well!
4th Aug, 2014
I read some comments before cooking, so didn't use the vinegar - I didn't like the sound of that anyway, but I also added some finely chopped red chillies. I put the salmon into a plastic bag with all the marinade ingredients and left it in the fridge for over an hour so the salmon partly starts to cook in the lime juice. When it was time to cook the salmon, I put in in a tinfoil parcel in the oven with all the marinade juices, so that it stays moist. I didn't use stock for the stir fry - I used a teaspoon of sesame oil (so hardly any oil) in a hot wok, flash fried the veg, sprinkled over a pinch of chinese 5 spice seasoning, and when the fish is cooked, you can spoon a little bit of the juice from the cooked fish into the stir fry
17th May, 2014
Really unpleasant recipe, not to be repeated. Overwhelming vinegar taste. Sceptical about stir frying in stock...
12th Nov, 2013
Wish I'd read the reviews before cooking this!!!! What a bizarre flavour to the vegetables, I couldn't eat them they were so funny tasting. The salmon had no flavour at all even after marinating for twice as long as suggested because half of the marinade is kept back. I'm a very experienced cook who won't repeat this meal. Not often I find no redeeming features to a recipe but this is one such time. Off to the biscuits & cheese for some food now.
2nd Aug, 2012
I followed some of the above advice and used sherry (great advice - thx) instead of vinegar and oven cooked the fish (wrapped in greaseproof paper) for 20 mins. The fish was excellent. The stirfry-in stock bit was good too, but thought some of the flavours were lost through, in essense, part boiling the veg. Next time, I'll cook as per a normal stirfry and add the marinade, without the stock, for the last few minutes. Note, no need to worry about veg selection - any of the usual stir fry veg will work!
25th Jul, 2012
Really wanted to try this but didn't have the veg the recipe mentioned, so I substituted sliced green beans, peas, my first home-grown courgette, some old mushrooms - delicious! Oh, and I cooked the salmon in a Remoska since both my grill and oven are out of action.
23rd Jul, 2012
Very tasty dish. I cook my salmon in the oven for about 20 minutes depending on size. If you replace the rice vinegar with dry sherry it is much nicer and reduces the acidity. Some times I add a few noodles to the stir fry.


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