Salmon With Chilli Lime Butter Recipes

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CHILI LIME BAKED SALMON



Chili Lime Baked Salmon image

This Chili Lime Baked Salmon is so simple, fast and full of flavor! A quick chili lime sauce is brushed on the salmon before it is roasted for about 15 minutes. Try this easy Oven Baked Salmon for dinner tonight!

Provided by Meghan McMorrow | Fox and Briar

Categories     Dinner

Time 20m

Number Of Ingredients 8

1.5 pounds salmon filet
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 lime (zested and sliced)
salt (to taste)
pepper (to taste)

Steps:

  • Preheat oven to 400°F Line a baking sheet with foil for easy cleanup.
  • Mix together olive oil, chili powder, paprika, garlic powder and lime zest.
  • Season the salmon filet with salt. Brush with chili lime sauce, then scatter lime slices on top.
  • Bake for 15-20 minutes until the internal temperature reaches 145°F or the salmon flakes easily with a fork. Squeeze fresh lime juice over just before serving.

ONE TRAY OVEN BAKED HONEY CHILI LIME SALMON WITH POTATOES AND BEANS



One Tray Oven Baked Honey Chili Lime Salmon with Potatoes and Beans image

Easy midweek cooking without compromising on flavour! Golden crunchy roasted potatoes with salmon glazed with chili, lime and honey and a side of greens to make it a complete meal. If you use smaller salmon, you can most certainly make this for 4.

Provided by Nagi | RecipeTin Eats

Categories     Fish     One Tray Dinner

Time 50m

Number Of Ingredients 15

3 pieces of salmon ((5 - 7 oz / 150 - 200g each, skin on or off))
1 large lime ((or 2 small ones) - 1 1/2 tsp zest + 3 tbsp lime juice)
1 1/2 tbsp honey
1 tbsp soy sauce ((or fish sauce))
2 garlic cloves (, minced)
14 oz / 450 g baby potatoes (, halved (Note 1))
1 1/2 tbsp melted butter ((or olive oil))
1/8 tsp salt
1 garlic clove (, minced (optional))
8 oz / 250 g green beans (, trimmed)
1 tsp olive oil
1/2 tsp salt
Black pepper
1 birds eye chili (, frozen whole (or finely chopped unfrozen chili))
1 lime

Steps:

  • Preheat oven to 180C/350F and place a large rimmed baking tray in the oven.
  • Combine the Marinade ingredients in a bowl or ziplock bag. Add the salmon and set aside to marinate for 20 minutes (while the potatoes are roasting). (Note 2)
  • Toss the Roast Potato ingredients in a bowl. Remove the tray from the oven and pour the potatoes onto the tray. Place in the oven and roast for 20 minutes. (Note 3)
  • Combine the Beans ingredients into bowl you used for the potatoes (so residual butter sticks to beans) and toss.
  • Remove salmon from the Marinade, reserving the Marinade.
  • Remove tray from the oven. Move the potatoes to one side and place the salmon in the middle, skin side down. Pile the beans into one corn of the tray (don't spread them out, they will overcook).
  • Sprinkle over the salt and pepper all over everything on the tray.
  • Drizzle some Marinade on each salmon, then place the tray into the oven and bake for 4 minutes per 1/2 inch / 5 minutes per 1.5 cm of thickness (thickest part of the salmon). My salmon was 1.25 inches / 3 cm thick so I baked it for 10 minutes. (Note 4)
  • Turn the grill/broiler onto maximum. (Note 5) Drizzle the remaining Marinade onto the salmon and grill for 2 minutes or until light golden on top.
  • Rest for 3 minutes. Use a grater to grate frozen chili and lime zest over the salmon. Serve with lime wedges on the side.

Nutrition Facts : ServingSize 485 g, Calories 488 kcal, Carbohydrate 37 g, Protein 45 g, Fat 20 g, SaturatedFat 5.7 g, Cholesterol 103 mg, Sodium 935 mg, Fiber 7.3 g, Sugar 10.3 g

CHILI-LIME BAKED SALMON IN FOIL



Chili-Lime Baked Salmon in Foil image

The best baked salmon in foil recipe EVER! Brushed with my lime and chili sauce, dusted with a hint of cumin, and chipotle chili. This recipe is so easy to make and pulls together in less than 30 minutes! The salmon is so flakey and tender when baked inside foil.

Provided by Marzia

Categories     30 Minute Meals

Time 20m

Number Of Ingredients 10

1 ¼ pound sockeye or coho salmon (preferably wild caught)*
2 tablespoons lime juice + 1 teaspoon lime zest
1/4 teaspoon red pepper flakes
2 teaspoons honey
1 clove garlic, minced
1/2 teaspoon salt
2 tablespoons cold butter, cubed
1/2 teaspoon cumin powder
1/2 teaspoon chipotle chili powder (or more to taste)
1 tablespoon cilantro, chopped

Steps:

  • Position a rack in the center of the oven and preheat the oven to 375ºF. (see notes)
  • In a saucepan over medium heat, combine the lime juice, red pepper flakes, honey, garlic, and salt. Allow the lime juice to reduce to 1 tablespoon. Add in 1 tablespoon of butter, remove pan from heat and swirl so the butter strts to melt. Place back on the heat for a few seconds, removed and continue to swirl until butter completely melts. Repeat with second tablespoon of butter. When butter is completely melted, remove sauce from stove.
  • Place the salmon filet in a piece of foil large enough to fold over and seal. Using a brush or spoon, brush the salmon with the lime butter sauce. Season with the cumin powder, lime zest, and chili powder. Cover with foil so that all sides are properly closed so the sauce does not leak.
  • Bake the salmon for 12-14 minutes or until firm. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping an eye on it so the fish does not burn. Remove from oven, top with chopped cilantro. Serve immediately.

SALMON WITH LIME HERB BUTTER



Salmon With Lime Herb Butter image

Reader's Digest, as homey as it gets, took me by surprise with an international lineup of recipes in its "30 Minute Cookbook." I gave its recipe for salmon with lime-herb butter a try, partly because keeping compound butters in the refrigerator is a terrific time saver.

Provided by William Grimes

Categories     easy, quick

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 limes
1/4 pound (1 stick) butter
1 2-inch piece of fresh ginger, peeled and sliced
12 sprigs fresh cilantro
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons sunflower oil
4 6-ounce salmon fillets

Steps:

  • Heat oven to 425 degrees. Finely grate zest from one lime, and squeeze its juice; set aside. Cut remaining lime into 8 wedges; set aside.
  • In the bowl of a food processor, combine butter, ginger, 8 sprigs cilantro and lime zest and juice. Process until the mixture is smooth. Season to taste with salt, pepper and cayenne pepper; process again. Mound butter on a piece of foil, and shape into a cylinder. Cover tightly with foil, and place in freezer.
  • Brush a baking sheet with oil, and place salmon fillets skin side down on sheet. Sprinkle with salt to taste. Bake until fish flakes easily, about 8 minutes.
  • To serve, remove lime butter from freezer, and cut into thick rounds. Place a fillet on each of four plates and top each with an equal portion of lime butter. Garnish each plate with two lime wedges and a sprig of cilantro, and serve.

Nutrition Facts : @context http, Calories 632, UnsaturatedFat 26 grams, Carbohydrate 5 grams, Fat 53 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 21 grams, Sodium 253 milligrams, Sugar 1 gram, TransFat 1 gram

SALMON WITH CHILLI & LIME BUTTER



Salmon with chilli & lime butter image

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

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 7

1 tbsp olive oil
4 salmon fillets
knob of butter
6 spring onions , finely sliced
1 large red chilli , halved, deseeded and finely chopped
zest and juice 1 lime
small bunch coriander , chopped

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 300 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 29 grams protein, Sodium 0.2 milligram of sodium

GRILLED SALMON WITH LIME BUTTER SAUCE



Grilled Salmon with Lime Butter Sauce image

Provided by Ian Knauer

Categories     Fish     Quick & Easy     Lime     Salmon     Summer     Grill/Barbecue     Gourmet

Yield Makes 6 servings

Number Of Ingredients 3

6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin
1 1/2 teaspoons finely grated fresh lime zest
6 tablespoons lime butter sauce

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.

CHILI LIME SALMON



Chili Lime Salmon image

Chili Lime Salmon baked in foil on a one sheet pan is fresh, flavorful and super delicious! This low carb, paleo & keto friendly recipe is made with tangy lime, chili powder, and fresh parsley.

Provided by Kelly

Categories     Main Course

Time 23m

Number Of Ingredients 16

1 large 1-1/2 - 2 pound salmon fillet (or 4 salmon (4-6 ounce) fillets, skin on)
1/2 Tablespoon olive oil
1/2 teaspoon sea salt (or to taste)
1/4 teaspoon freshly cracked black pepper (or to taste)
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon cumin
2 Tablespoons low sodium soy sauce* (can substitute with gluten free tamari or coconut aminos for paleo-friendly version)
3 tablespoons fresh lime juice
2-3 tablespoons honey
2-3 tablespoons fresh chopped cilantro (or parsley, divided)
lime slices (for garnish)
1 large bunch of asparagus (ends trimmed)
1 cup broccoli florets
1 Tablespoon olive oil
salt and black pepper (to taste)

Steps:

  • Preheat oven to 400 degrees F (see below for grilling**). Line a baking sheet with a large sheet of parchment paper or heavy-duty aluminum foil. Lay salmon on top and drizzle with oil. Season with salt and pepper. Rub chili powder, smoked paprika and cumin on salmon and slide lime slices halfway underneath the salmon, as pictured.
  • In a medium bowl, whisk together soy sauce, lime juice, and honey and drizzle evenly over salmon. Sprinkle with half of the cilantro, fold parchment paper or foil sides up to prevent juices from leaking through (does not have to cover salmon). (Let the salmon marinate for at least 15 minutes if you have time.)
  • For a complete meal with vegetables (omit this step if not making vegetables) - spread sheet pan with asparagus and broccoli florets and drizzle with 1 tablespoon of olive oil, salt, and pepper, to taste. Bake in preheated oven for 10 minutes. Remove from oven and move the vegetables to the side, making room for the salmon. Place the salmon in the middle of the sheet pan and slide lime slices underneath the salmon. Place another sheet of foil loosely over the salmon
  • Bake for 12-16 minutes (depending on how large your fish is), or until the salmon is flaky to your desired doneness but try not overcook. Open the foil and turn oven to broil - cooking for an additional 2-4 minutes, or until caramelized and slightly charred.
  • Cut into sections and discard skin and serve immediately with more chopped parsley, season with more salt (if needed) and a splash of lime

Nutrition Facts : ServingSize 1 serving, Calories 155 kcal, Carbohydrate 10 g, Protein 9 g, Fat 8 g, Sugar 7 g

ASIAN SALMON WITH CHILLI LIME NOODLES



Asian Salmon with Chilli Lime Noodles image

Soft, fall-apart salmon with a soy sauce and brown sugar glaze, nestled on a bed of Asian-style sweet and spicy noodles.

Provided by Nicky Corbishley

Categories     Dinner

Time 25m

Number Of Ingredients 27

4 tail-end salmon fillets (the wider, flatter salmon fillets)
1 tbsp olive oil
¼ tsp garlic salt
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
pinch of black pepper
3 tbsp light brown sugar
1 tbsp sesame oil
1 tbsp sunflower (or other flavourless oil)
1 onion (finely sliced)
1 red bell pepper (finely sliced)
1 medium carrot (peeled and sliced into fine strips)
¼ green cabbage (sliced into thin strips)
2 chillies (sliced (I like to use a one red and one green - Fresno variety))
3 cloves minced garlic
800 g (280z) cooked/fresh medium egg noodles ((or 400g dried noodles, cooked) - *see tip 1)
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp chilli sauce (I use sriracha)
2 tbsp tomato ketchup
Zest and juice of half a lime
¼ tsp white pepper
4 spring onions/scallions - chopped
1 lime - cut into wedges
2 spring onions/scallions - chopped finely
1 tsp sesame seeds (I like a mixture of black and white sesame seeds)

Steps:

  • Preheat the grill (broiler) to high.
  • Place the salmon fillets, skin-side up on a grill tray lined with foil.
  • Place under the grill for 2 minutes.
  • Meanwhile, in a small bowl, mix together the 1 tbsp olive oil, ¼ tsp garlic salt, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sesame oil, pinch of black pepper and 3 tbsp light brown sugar.
  • Turn the salmon over and drizzle the glaze over the salmon (don't worry about the sauce pooling on the tray).
  • Place under the grill (broiler) and cook for a further 4-6 minutes, basting once or twice until just cooked.
  • Remove the tray from the grill and cover with foil to rest while you make the noodles.
  • Heat the 1 tbsp sesame oil and 1 tbsp sunflower oil in a wok or large frying pan over a high heat.
  • Add the sliced onion, sliced bell pepper and sliced carrot and fry for 2 minutes, moving everything with spatula regularly.
  • Add the sliced cabbage, the two sliced chillies and 3 cloves of minced garlic. Stir fry for one minute.
  • Add the noodles and toss everything together for 2 minutes. (I find it's easier to use a set of tongs for this).
  • Add the 1 tbsp light soy sauce,1 tbsp dark soy sauce, 1 tbsp chilli sauce, 2 tbsp tomato ketchup, the zest and juice of half a lime, the ¼ tsp white pepper and the four chopped spring onions.
  • Toss together, heating for a further 2-3 minutes until hot throughout.
  • Divide the noodles between 4 plates or bowls and top each with a piece of salmon. Drizzle over any remaining sauce from the salmon tray if there's any left on there..
  • Serve topped with wedges of lime and a sprinkling of chopped spring onions and sesame seeds

Nutrition Facts : Calories 775 kcal, Carbohydrate 81 g, Protein 48 g, Fat 30 g, SaturatedFat 4 g, Cholesterol 152 mg, Sodium 1378 mg, Fiber 7 g, Sugar 21 g, TransFat 1 g, ServingSize 1 serving

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

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