Grilled Salmon With Kaffir Lime Sauce Recipes

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THE EASIEST SPICY LIME GRILLED SALMON



The Easiest Spicy Lime Grilled Salmon image

An easy weeknight salmon recipe with just a few ingredients!

Provided by Jessie

Time 20m

Number Of Ingredients 8

1 lime
2 Tbsp. extra virgin olive oil
1 clove garlic, minced
2 Tbsp. soy sauce
1 tsp. crushed red pepper flakes
salt and pepper to taste
1.5 lbs. Wild Alaskan Salmon (I used sockeye salmon!)
(optional) extra lime wedges, for serving

Steps:

  • Use a microplane to zest the lime and toss the zest into a small mixing bowl.
  • Juice the lime, adding the lime juice to the lime zest.
  • Add olive oil, minced garlic, soy sauce, crushed red pepper flakes, salt, and pepper to lime juice and whisk to combine.
  • Lay salmon in a small baking dish (I like to use a glass container with an airtight lid) and pour the marinade over the fish. Turn the salmon to coat and make sure it's covered in marinade. If you have skin on the salmon, place the filet skin side up so that the marinade can soak in.
  • Cover salmon with the airtight lid and store in the fridge for thirty minutes to an hour or until you're ready to eat.
  • Heat a grill pan over medium-high heat until it's piping hot (you could also use your outdoor grill). Use a heat-resistant pastry brush to brush olive oil over the grill grates to prevent the fish from sticking.
  • Remove fish from marinade and place it on the hot grill pan. Let it cook - without touching it! - for 5-7 minutes (see recipe notes) until salmon has lightened in color. Use a thin spatula to pick up the fish and flip it over on the grill. (If you've oiled your grill, the salmon shouldn't stick too much once those nice grill marks have developed). Cook for another 5-7 minutes until fish is cooked to your desired level of doneness.
  • Remove salmon from the grill and serve immediately with extra lime wedges (optional). You could also add an extra sprinkle of flaky salt or red pepper flakes to the fish if you like.

Nutrition Facts :

LIME-MARINATED GRILLED SALMON



Lime-Marinated Grilled Salmon image

The fresh lime juice and mustard add a nice tang to this moist and flaky grilled salmon. I came up with this marinade after tasting something similar at a friend's house and it is now one of our favorite ways to do fish. You may also use other firm fish steaks instead of salmon; halibut, tuna and swordfish all work well.

Provided by whodunitrdr

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 1h20m

Yield 4

Number Of Ingredients 8

¼ cup fresh lime juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
¼ teaspoon ground ginger
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
⅛ teaspoon black pepper
4 salmon steaks

Steps:

  • Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
  • Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
  • Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 2.1 g, Cholesterol 83.7 mg, Fat 19.8 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 3.8 g, Sodium 144.1 mg, Sugar 0.3 g

SALMON IN LIME SAUCE



Salmon in Lime Sauce image

Helen Vail marinates salmon and vegetables in a pleasant lime mixture, then tucks individual portions into foil packets. "I like to serve them with grilled skewers of corn-on-the-cob rounds, mushrooms and cherry tomatoes," adds the Glenside, Pennsylvania cook.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1-1/3 cups lime juice
1/4 cup canola oil
1 teaspoon grated lime zest
1/2 teaspoon cayenne pepper
4 salmon fillets (6 ounces each)
1 small tomato, chopped
1 small sweet red pepper, chopped
2 green onions, thinly sliced

Steps:

  • In a small bowl, combine the first four ingredients. Pour half of the marinade into a large bowl. Add the salmon and turn to coat. Add the tomato, pepper and onions to remaining marinade; cover and refrigerate fish and vegetables for 30 minutes. , Drain and discard marinade from fish and vegetables. Place each salmon fillet and about 1/3 cup vegetable mixture on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork. Open carefully to allow steam to escape.

Nutrition Facts :

POACHED SALMON IN COCONUT LIME SAUCE



Poached Salmon in Coconut Lime Sauce image

Recipe video above. Poached Salmon in a coconut lime sauce that tastes like a Thai coconut curry - except it's super quick and easy to make! Even though the salmon is poached, it's well worth searing lightly to brown for the extra flavour on both the salmon and in the sauce.

Provided by Nagi

Categories     Mains

Time 25m

Number Of Ingredients 17

4 salmon fillets (, 180g/6oz each preferably skinless (Note 1))
Salt and pepper
2 tbsp oil (, separated)
2 garlic cloves (, finely grated)
2 tsp ginger (, finely grated)
1 lemongrass (, peeled, finely grated (Note 2))
1 tbsp brown sugar
1 tsp chilli garlic paste (or other chilli paste, adjust to taste (Note 3))
400 g/14oz coconut milk ((Note 2))
1 tbsp fish sauce ((or soy sauce))
2 tsp lime zest ((1 lime))
Lime juice (, to taste)
Fresh coriander/cilantro leaves (, finely chopped (recommended))
Finely sliced large red chillies ((optional))
Vermicelli noodles OR (, soaked per packet, or rice)
Steamed jasmine rice
Steamed Asian greens

Steps:

  • Sprinkle both sides of salmon with salt and pepper.
  • Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
  • Turn heat down to medium low and allow skillet to cool.
  • Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.
  • Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.
  • Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
  • Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
  • Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
  • Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
  • Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.

Nutrition Facts : Calories 502 kcal, Carbohydrate 9 g, Protein 32 g, Fat 38 g, SaturatedFat 22 g, Cholesterol 82 mg, Sodium 435 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

GRILLED SALMON WITH FRESH LIME CREAM



Grilled Salmon with Fresh Lime Cream image

Lime cream provides a simple addition to tangy grilled salmon that's ready in an hour - a tasty meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 10

1 teaspoon grated lime peel
1/4 cup lime juice
2 tablespoons honey
1 tablespoon chopped fresh or 1 teaspoon dried dill weed
2 teaspoons canola oil
1 1/2 lb salmon fillets, cut into 6 serving pieces
1/2 teaspoon salt
1/3 cup fat-free mayonnaise
1 teaspoon grated lime peel
2 teaspoons lime juice

Steps:

  • In small bowl, mix 1 teaspoon lime peel, 1/4 cup lime juice, the honey, dill weed and oil.
  • In 8-inch square (2-quart) glass baking dish, arrange salmon pieces, skin sides up, in single layer. Pour marinade over salmon; turn in marinade to cover all sides. Cover with plastic wrap and refrigerate 20 to 30 minutes.
  • Heat gas or charcoal grill. Carefully brush grill rack with oil. Remove salmon from marinade; discard marinade. Sprinkle salmon with salt. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork.
  • Meanwhile, in small bowl, mix Lime Cream ingredients with wire whisk. Serve with salmon.

Nutrition Facts : Calories 180, Carbohydrate 4 g, Cholesterol 75 mg, Fiber 0 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 3 g, TransFat 0 g

GRILLED SALMON I



Grilled Salmon I image

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!

Provided by tinamenina

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 2h31m

Yield 6

Number Of Ingredients 8

1 ½ pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
⅓ cup soy sauce
⅓ cup brown sugar
⅓ cup water
¼ cup vegetable oil

Steps:

  • Season salmon fillets with lemon pepper, garlic powder, and salt.
  • In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
  • Preheat grill for medium heat.
  • Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 13.2 g, Cholesterol 55.8 mg, Fat 20.1 g, Fiber 0.1 g, Protein 20.5 g, SaturatedFat 3.4 g, Sodium 1091.8 mg, Sugar 12.1 g

LIME BUTTER SAUCE



Lime Butter Sauce image

It takes only 5 minutes to make this fantastic sauce. Once you see how versatile it is - it works perfectly with the grilled salmon and the grilled corn - you'll want to make it for a whole host of your summer favorites.

Provided by Ian Knauer

Categories     Blender     Dairy     Garlic     Vegetarian     Quick & Easy     Lime     Summer     Gourmet

Yield Makes about 3/4 cup

Number Of Ingredients 5

1 large garlic clove, chopped
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted

Steps:

  • Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

GRILLED SALMON WITH HONEY & LIME



Grilled Salmon With Honey & Lime image

This easy and healthy grilled salmon marinated in honey, lime juice, and soy sauce comes out perfect every time and is full of flavor.

Provided by Kristen McCaffrey

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 5

1 lb. boneless skinless salmon (4-4 oz. fillets)
1 tbsp soy sauce
2 tbsp lime juice
1 tbsp honey
1/2 tsp lime zest

Steps:

  • Preheat the grill (or broiler).
  • Whisk together the soy sauce, lime juice, honey, and lime zest in a small bowl.
  • Place the salmon on a baking dish covered with foil. Brush the salmon with the honey lime sauce and let rest for 15 minutes.
  • Cook for 3-4 minutes per side on a prepared grill. If your fish normally sticks, cook it on foil sprayed with cooking spray. To broil, place in the oven and broil for 6-8 minutes or until the salmon is cooked to your liking. Cooking time may vary slightly depending on thickness of the fish.

Nutrition Facts : ServingSize 4 oz. salmon, Calories 256 cal, Carbohydrate 5 g, Fat 15 g, Protein 24 g, Fiber 0 g, SaturatedFat 4 g, Cholesterol 62 mg, Sodium 292 mg, Sugar 5 g

SUGAR SEARED SALMON WITH COCONUT LIME SAUCE



Sugar Seared Salmon with Coconut Lime Sauce image

Easy and delicious, this sugar seared salmon is served with wilted bok choy and a coconut lime sauce.

Provided by Jennifer

Categories     Main Course

Time 25m

Number Of Ingredients 21

4 centre-cut salmon fillets
2 Tbsp butter
6 baby bok choy (stem end removed and sliced in half if large)
1 clove garlic (finely chopped)
1 tsp cooking oil
1/4 cup water (or as needed)
2 Tbsp white sugar
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp lemongrass paste (or 3/4 tsp peeled and grated stalk)
1 tsp ginger paste (or 3/4 tsp grated ginger root)
14 oz can coconut milk (full fat)
1 Tbsp fish sauce
1 Tbsp brown sugar
1/4 tsp turmeric
2 tsp lime zest
Juice of 1/2 a small lime
2 kaffir lime leaves (optional)
Salt and freshly ground pepper
Lime wedges
Chopped fresh cilantro leaves (optional)

Steps:

  • Cook the Bok Choy: Remove the stalk end of the bok choy and rinse and dry leaves. Cut large leaves in half from top to bottom, if large. Heat a bit of cooking oil in a large skillet over medium heat. Add the garlic and bok choy leaves and cook, stirring for a minute. Add a tablespoon of water or so to the pan and allow to cook off, stirring once or twice while cooking another couple of minutes. Add a bit more water and allow to cook off, cooking and stirring another minute or so or until bok choy leaves are wilted and tender-crisp. Remove bok choy to a plate. Remove skillet from heat.
  • While the Bok Choy is Cooking: Prepare the sugar rub by stirring together the sugar, salt and pepper. Gather your sauce ingredients and if you have time, measure them out and have them handy, so your sauce will come together quickly later.
  • Cook the Salmon: Moisten salmon fillets slightly with a bit of water, then generously sprinkle top with sugar rub. Wipe the skillet clean with a paper towel then return to the burner over medium heat. Melt 2 Tbsp butter in skillet. Place salmon in skillet, with the side with the sugar rub down. Allow to cook undisturbed for about 2 minutes, then cook a further 2 minutes, moving the fillets around in the pan a bit, until the underside is deep golden and caramelized. Sprinkle the top with some sugar rub, then flip over and cook the other side until golden, about 3-4 minutes more. Remove salmon to a plate.
  • Prepare the sauce: Keep the browned butter in the skillet and place skillet over medium heat. Add the lemongrass and ginger to the skillet and stir, scraping up any browned bits and cooking for 30 seconds or so. Add the coconut milk, fish sauce, brown sugar, turmeric, lime zest, lime juice and kaffir lime leaves, if using. Bring sauce to a boil. Allow to gently boil and reduce for a couple of minutes. Taste and season with salt and pepper, as needed and to taste. If you feel the salmon needs a warm up, you can set it in the skillet with the hot sauce for a minute.
  • To serve: Place wilted bok choy in a little pile in the centre of a shallow serving bowl. Place salmon fillet on top of bok choy. Spoon some hot sauce on either side of the bok choy/salmon. Serve with a wedge of lime and some chopped fresh cilantro, if you like.

Nutrition Facts : Calories 591 kcal, Carbohydrate 18 g, Protein 38 g, Fat 41 g, SaturatedFat 26 g, Cholesterol 108 mg, Sodium 1187 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving

GRILLED SALMON RECIPE WITH GARLIC LIME BUTTER



Grilled Salmon Recipe with Garlic Lime Butter image

Grilled Salmon with Garlic Lime Butter and eat like you're on vacation! Go-To Grilled Salmon recipe - easy, flaky and so juicy!

Provided by Natasha Kravchuk

Categories     Easy

Time 30m

Number Of Ingredients 7

1/2 cup unsalted butter ((8 Tbsp))
4 cloves garlic (smashed (NOT PRESSED))
2 Tbsp lime juice ((from 1 lime)plus lime wedges to serve)
2 Tbsp dill (chopped, plus more to garnish)
1 tsp sea salt
1/4 tsp black pepper
2 lbs salmon filet (skin-on, cut into 6 portions)

Steps:

  • In a sauce pan, melt 1/2 cup butter over medium heat. Smash 4 garlic cloves with the flat side of a knife and add to saucepan with 1 tsp salt and 1/4 tsp pepper. Simmer 1 min or until fragrant. Add chopped dill and 2 Tbsp lime juice then immediately remove from heat.
  • Arrange salmon fillets on a platter skin-side-down and spoon on 1/3 of butter sauce and brush over the tops. Let salmon marinate while preheating grill.
  • Preheat grill to medium heat (350˚F to 400˚F). Oil the hot grates. Place salmon onto preheated grill, skin-side-up. Cover and grill over medium (350˚F) heat undisturbed, about 3 minutes on the first side.
  • Carefully flip salmon over (it helps to have a spatula to loosen it and tongs to flip it over), brush on 1/3 of butter sauce then cover and cook another 2 minutes (or according to salmon grilling chart), until internal temperature reaches 140˚F (the temperature will continue to rise to an ideal 145˚F internal temperature off the grill).
  • Transfer salmon to a platter and drizzle with remaining 1/3 of sauce in saucepan (if butter has hardened, heat on the stovetop just until melted). Garnish with fresh dill and serve with lime wedges to squeeze over salmon.

Nutrition Facts : Calories 355 kcal, Carbohydrate 1 g, Protein 30 g, Fat 25 g, SaturatedFat 11 g, Cholesterol 124 mg, Sodium 457 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

KAFFIR SALMON WITH GRILLED LIMES



Kaffir Salmon with Grilled Limes image

A meal in one. Description of this is dish probably takes longer to write then it actually does to make it!! DELISH! From Donna Hay's Dining cookbook

Provided by KitchenManiac

Categories     One Dish Meal

Time 7m

Yield 4 serving(s)

Number Of Ingredients 8

4 kaffir lime leaves, shredded finely
2 tablespoons lime juice
2 tablespoons grated ginger
2 teaspoons sesame oil
2 teaspoons chili oil
4 (185 g) salmon fillets
4 limes, halved
salad greens, to serve

Steps:

  • Combine lime leaves, lime juice, ginger and sesame and chilli oils, and pour over salmon.
  • Allow salmon to marinate for at least 10 minutes (longer would be better).
  • Place salmon and limes, flesh side down, on preheated hot grill and cook for 1 minute on each side or until they are cooked to your liking.
  • Serve salmon and grilled limes with salad greens tossed in a light lemon dressing.

GRILLED SALMON WITH LIME BUTTER SAUCE



Grilled Salmon With Lime Butter Sauce image

This salmon will sing when accompanied with Lime Butter Sauce (Recipe follows). From Gourmet Magazine.

Provided by Bev I Am

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

6 (6 ounce) salmon fillets, center-cut (about 1 inch thick, with skin)
1 1/2 teaspoons lime zest, fresh finely grated
garlic clove, chopped (use one large clove)
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup unsalted butter, melted

Steps:

  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
  • Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes.
  • Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more.
  • Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.
  • ***Lime Butter Sauce:.
  • Purée garlic with lime juice, salt, and pepper in a blender until smooth.
  • With motor running, add melted butter and blend until emulsified, about 30 seconds.
  • Makes 3/4 cup.
  • Cooks' Note: If you aren't able to grill outdoors, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.
  • Makes 6 servings.

Nutrition Facts : Calories 333.9, Fat 21.2, SaturatedFat 10.7, Cholesterol 128.2, Sodium 502.7, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 33.8

GRILLED SALMON WITH KAFFIR LIME SAUCE



Grilled Salmon with Kaffir Lime Sauce image

Number Of Ingredients 15

2 tablespoons olive oil
1 tablespoon Tommy Tang's Thai seasoning
4 8 ounce salmon fillets, 3/4 to 1 inch thick
KAFFIR LIME SAUCE
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons finely chopped red onions
2 tablespoons finely chopped garlic
3/4 cup
2 tablespoons finely chopped kaffir lime leaves
1 cup whipping cream
2 teaspoons Thai fish sauce
1 teaspoon white pepper
2 tablespoons salmon caviar
4 kaffir lime leaves (garnish)

Steps:

  • Combine 2 tablespoons olive oil with Thai seasoning in a medium mixing bowl and whisk to blend well. Add salmon and toss gently until completely coated. Cover bowl with plastic wrap and refrigerate 3 hours. Prepare charcoal grill. Grill salmon fillets 5 minutes on each side. Set aside and keep warm. Alternatively, heat 1 tablespoon olive oil in a large skillet over high heat. Add salmon fillets and sear 3 to 4 minutes on each side. Or, preheat oven broiler, place salmon fillets, coated with leftover marinade, on a think pan and cook 5 to 6 minutes. For sauce, melt butter with olive oil in a medium saucepan over high heat. Add onions and garlic and sauté until lightly browned, about 2 minutes. Add coconut milk and like leaves and bring to boil, stirring constantly. Add cream, fish sauce, and white pepper and return to boil, stirring constantly. Reduce heat to low and simmer 4 minutes. Strain sauce through fine sieve. Divide sauce among 4 serving plates, smoothing over entire bottom of plate. Place 1 salmon fillet on center of each plate. Sprinkle caviar over sauce, garnish with lime leaves, and serve.

Nutrition Facts : Nutritional Facts Serves

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