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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15th Sep, 2011
Yes, I too found the vegetables unpalatable with the rice vinegar (hubby cooked it and swears he only used ONE tbsp, not two as suggested in the recipe!!) ... but like everyone else, found the salmon to be exceptionally tasty and beautifully cooked.
14th Sep, 2011
I also found the vegetables very vinegary - I used white wine vinegar, not sure if that was why, but like the salmon, so will do that again - maybe on rice or with plain stir fried veg.
28th Aug, 2011
Nice enough, but the cooking times are a bit out - the pak choi takes longer to cook than states and it then meant that the other veggies were overcooked.
23rd Aug, 2011
The salmon was delicious. I found the vegtables a little vinegary and will exclude this next time, just using the lime juice for the acidity
Frantic Flapjack
27th Jul, 2011
This was a tasty and unusual way to stir fry. I baked the salmon in a hot oven for 20 minutes instead of grilling.
libby0's picture
25th Jul, 2011
Made this for the family, the salmon was delicious. I like the way no oil was used, but stock instead. I served with rice and reduced the amount of veg.
14th Jul, 2011
Denise, just halve the recipe, trust me it willo work just fine
13th Jul, 2011
looks really tasty but as i live alone i can only use this recipe when having family over for dinner ( will have to send invites soon)
13th Jul, 2011
This sounds yummy! The marinade would work well on chicken too. Will try it soon.


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