Salmon with chilli & lime butter

Salmon with chilli & lime butter

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(49 ratings)

Prep: 5 mins Cook: 15 mins


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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  • 1 tbsp olive oil
    Bowl of olives



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

  • 4 salmon fillets
  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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



    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, questions and tips

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Jodi Gazda's picture
Jodi Gazda
20th Feb, 2018
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 for quickness. A crisp salad complimented the salmon and added colour to the plate; I went with a bed of baby spinach, baby plum tonoatoes, radishes and cucumber. Make sure you get the skin crisp before turning; nothing worse than soggy skin!
13th Apr, 2016
I found this a bit tasteless. Disappointing.
8th Feb, 2016
Very good recipe. The other ingredients don't overpower the salmon, as you might expect, but remain discreetly in the background.
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.
10th Jun, 2014
Grilled salmon?
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 tip....make it tonight! xx
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.
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
23rd Jun, 2013
wow very tasty
14th May, 2013
Perfectly cooked and very healthy as well!!


16th Jan, 2017
Why is it called grilled salmon when it is fried?
goodfoodteam's picture
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.
25th May, 2016
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
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.
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