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Nutrition: per serving

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

  • step 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.

  • step 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.

Recipe from Good Food magazine, September 2006

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Comments, questions and tips (33)

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Overall rating

A star rating of 4.5 out of 5.52 ratings
Jodi Gazda avatar

Jodi Gazda

A star rating of 3 out of 5.

Was an okay dinner but I have to admit to feeling a tad disappointed with the lack of flavour. I think next time I would be more generous with the lime juice, chilli and should have followed instinct by adding garlic when sautéing the spring onions. I served it with couscous instead of rice but only…

rowenanaile

question

Why is it called grilled salmon when it is fried?

goodfoodteam avatar
goodfoodteam

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

A star rating of 5 out of 5.

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…

jesscalou

A star rating of 2 out of 5.

I found this a bit tasteless. Disappointing.

willgrstevens

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

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