Lime Salmon Fillets Food

CHILI-LIME BAKED SALMON IN FOIL

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.

BALSAMIC LIME SALMON

Steps:

• to 425 degrees F.
• Line a baking sheet with foil or parchment for easy clean-up. If not using foil or parchment (or, if using skin-on fillets), grease your pan with a little olive oil or nonstick spray to prevent sticking.
• by combining lime juice, balsamic vinegar, honey, olive oil, salt, and pepper in a small saucepan. For thicker glaze (which I recommend), add the cornstarch or arrowroot powder.
• Whisk glaze ingredients over medium heat until the mixture thickens. You'll know it's thick enough when it coats the back of a spoon, or when you can clearly see the trail your whisk makes in the glaze. Taste for sweetness** and set aside.
• place the salmon on your prepared baking sheet. Pat salmon dry with a paper towel or clean kitchen towel. Brush with a thin layer of olive oil (start with tsp and add more if needed). Sprinkle generously with salt and pepper.
• for 4-6 minutes, or until your salmon is just done in the middle.
• When the salmon is done, drizzle with balsamic lime glaze and enjoy!

LIME-MARINATED GRILLED SALMON

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.

BAKED LIME SALMON

Steps:

• Line a baking sheet with foil.
• In a small bowl, combine all the peppers and salt. Then, rub the salmon on both sides and place it on the lined baking sheet and set aside while you take care of the next steps.
• Position a rack in the middle of your oven, and preheat it to 375F.
• While your oven is heating up, add the butter and the garlic to a small microwave safe bowl, and microwave for 10-20 seconds - just enough to melt the butter.
• Then, add in the honey, half of the chopped cilantro, the lime juice and the zest to the melted butter mixture, and whisk to combine.
• Using a small culinary brush, brush the salmon on both sides. Then, roll or fold the sides of the foil around the salmon (like a little boat) and pour any remaining honey butter mixture on top. The foil boat will ensure all that sauce stays under/around the salmon while it bakes.
• Bake until cooked through (about 15-20 mins) depending on how thick your fish is and how "done" you like your salmon.
• Serve with the remaining chopped cilantro and lime slices!

LIME AND GARLIC SALMON

Steps:

• Preheat oven to 400 degrees.
• Rinse and pat dry salmon fillet.
• Place on foil lined baking sheet.
• Combine lime zest, lime juice, garlic, olive oil, parsley and jalapeño in food processor and pulse until well combined.
• Pour over salmon.
• Bake for 18-20 minutes or until salmon is cooked through.

GRILLED SALMON RECIPE WITH GARLIC LIME BUTTER

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.

CHILE LIME SALMON

Steps:

• Preheat oven to 350 degrees. Line a large baking sheet with foil. Set aside.
• In a small bowl combine the chili garlic sauce, lime zest, lime juice, honey, and salt. Whisk to combine.
• Lay the salmon fillets on the baking pan, skin side down. Brush the tops with the sauce.
• Bake the salmon for 15 minutes. Remove from the oven.
• Garnish with chopped cilantro and lime slice if desired.
• Serve warm and enjoy!

GARLIC LIME SALMON

Steps:

• Preheat broiler. In a small bowl, mix the first 5 ingredients. Place salmon fillets on a broiler pan, skin side down. Broil 4-6 in. from heat until fish just begins to flake easily with a fork, 15-20 minutes. Brush frequently with onion mixture during the last 5 minutes of cooking.

HONEY LIME SALMON RECIPE

Steps:

• Heat 1 teaspoon of olive oil in a medium pan over high heat. Season the salmon generously with salt and pepper.
• Place the salmon, skin side up, in the pan and cook for approximately 4 minutes on each side or until fish is opaque.
• In a small bowl whisk together the remaining 2 teaspoons of olive oil, honey, lime juice, zest, and salt and pepper to taste.
• Drizzle the glaze over the salmon and cook for 1 more minute, using a spoon to baste the salmon with the glaze.
• Serve immediately, garnished with cilantro and lime wedges if desired.

LIME & GINGER SALMON

Steps:

• 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.
• 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.
• Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.

SALMON WITH CHILLI & LIME BUTTER

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.

BROWN SUGAR LIME BAKED SALMON

Steps:

• In a small mixing bowl stir together brown sugar, lime juice, lime zest, butter, garlic and cayenne pepper.
• Place salmon fillets in a dish. Spoon and spread lime mixture over tops and sides of salmon if using skin-on salmon, if using skinless spread mixture over top and bottom of salmon (use up all of the mixture). Let marinate in refrigerator 30 minutes. Preheat oven to 425 degrees.
• Line a 13 by 9-inch baking dish with Reynolds Kitchens Unbleached Parchment Paper. Place salmon on parchment, leaving space between fillets. Season with salt and pepper.
• Bake in preheated oven until salmon flakes easily with a fork, about 12 - 15 minutes (cook time will vary based on thickness of fillets).
• Sprinkle with cilantro and serve warm with lime wedges for spritzing over salmon. Serve over Coconut Rice if desired.

BROILED HONEY-LIME SALMON

Steps:

• Preheat broiler to high. Line a rimmed baking sheet with foil and spray with nonstick cooking spray. Place fillets (skin-side down) on the baking sheet and sprinkle evenly with the garlic pepper. Place baking sheet under broiler and broil for 3 minutes.
• Meanwhile, for the glaze, heat olive oil in a small saucepan over medium heat. Whisk in honey, lime zest, lime juice and soy sauce. Remove from heat and set aside.
• Remove baking sheet from oven. Brush or spoon glaze evenly on the fillets. Return the baking sheet to the oven and broil for 4-7 minutes more or until the fish flakes easily with a fork. Remove from oven. Sprinkle salmon with cilantro (if desired) and serve.

MAPLE GLAZED SALMON RECIPE

Steps:

• HEAT OVEN to 425F/218C. Line a baking sheet with parchment paper or foil, sprayed with oil for easy clean up.
• MARINATE SALMON: In a medium measuring cup or small bowl, mix together maple syrup, lime juice and zest, garlic, soy and red pepper flakes if using. Pour 1/3 of mixture into a sealed bag or onto a plate (reserve the rest to make glaze). Place salmon fillets in marinade on plate, skin side up. Or put in bag and seal, ensuring salmon is well coated. Marinate for 30 minutes (or less if you don't have time).
• BAKE SALMON: Note 3. Remove salmon from bag and place it skin side down on baking sheet. Sprinkle with salt and pepper. Pour any marinade left in the bag on top. Bake salmon in preheated oven for 10-12 minutes, depending on its thickness. Figure about 10 minutes cooking time per inch if thickness. Don't overcook. Cook just until fish flakes and is still slightly warm pink in the middle (fish should not be white and dry). An instant thermometer should read 130-135F, depending on how you like your salmon. Temp will rise in 5 minutes.
• FINISH MAPLE SALMON WITH GLAZE: While the salmon is baking, whisk cornstarch into the reserved sauce. Microwave for a minute or bring to boil in a small saucepan on the stove until the glaze thickens. If too thick, add a few drops of water. When salmon is done, transfer to plates or a platter (I use a spatula slipped between the skin and flesh to lift salmon off and separate it from the skin). Brush glaze on top of the salmon. Sprinkle on garnishes as desired. Serve over rice or quinoa.

SALMON IN LIME SAUCE

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.

HONEY LIME GARLIC BUTTER SALMON

Steps:

• Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking sheet with a large piece of foil, or 2 long pieces of foil over lapping each other lengthways if your salmon is wide.
• In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lime juice, and whisk until the honey has melted through the butter and the mixture is well combined.
• Place the salmon onto lined baking sheet. Evenly pour the honey-lime mixture over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons), cracked pepper, and 2 tablespoons of parsley. Fold the sides of the foil up beside the salmon to keep the sauce under the fillet.
• Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness). Then, change oven setting to broil (or grill) for 2-3 minutes on medium heat to caramelise the top. Garnish with remaining parsley and serve immediately with fresh lime slices.

SALMON FILLET WITH CILANTRO, LIME, AND JALAPENO

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cilantro, 2 tablespoons olive oil, lime juice, and garlic in a blender. Season with salt and black pepper.Blend until creamy smooth.
• Brush a baking pan with remaining oil and place salmon in the pan. Spread cilantro mixture on the salmon; arrange tomato and jalapeno on top. Season with salt and black pepper.
• Bake in the preheated oven, uncovered, until fish flakes easily with a fork, 15 to 20 minutes.

HONEY LIME SALMON

Steps:

• Preheat the oven to 375°F (190°C).
• Season the salmon with salt and black pepper. Mix the honey, soy sauce and lime juice together, stir to combine well.
• Heat up a skillet with the olive oil. When it's heated, add the salmon and cook for a couple of minutes. Add the honey mixture into the skillet, spooning the honey lime sauce on the salmon. Finish it off by roasting the salmon in the oven for 10 minute or until the fish is cooked through. Remove from the oven, garnish with chopped parsley and serve immediately.

THE EASIEST SPICY LIME GRILLED SALMON

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.

SALMON WITH GARLIC-LIME BUTTER RECIPE

Steps:

• HowToStep
• Mash butter and garlic together with a fork in a medium bowl. Stir in lime zest and juice until combined. ##Preheat barbecue to high. ##Brush salmon all over with oil. Place, skin-side down, on one side of grill. Sprinkle with salt and black pepper. Turn burner under salmon down to low, leaving other side on at high. Barbecue, lid closed, until an instant-read thermometer inserted into thickest part of fish reads 158°F, about 15 minutes. ##Using a metal spatula, scrape between salmon skin and grill to release fillets. Transfer to a platter. Top each fillet with a dollop of lime butter. ##Make-ahead tip: Lime butter can be made up to 2 days in advance. Keep refrigerated, and bring up to room temperature before serving.

CILANTRO LIME SALMON

Steps:

• Add the oil and 1 tablespoon of the butter to a nonstick skillet and place over medium-high heat. Season the salmon on both sides with salt and pepper. Add the fish to the skillet and cook for 3 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you like. Remove from the skillet and keep warm.
• Return the skillet to medium heat and add the honey, soy, remaining 2 tablespoons butter and half of the lime zest and juice. Cook, stirring, until the butter melts and starts to bubble. Cook for a minute until the sauce thickens a little. Add the salmon and spoon over the sauce. Cook for another minute, basting as you go. Sprinkle generously with the cilantro.
• Stir the remaining lime juice and zest into the cooked rice. Serve the salmon with the rice, extra sauce and lime wedges on the side.

CHILE LIME SALMON

Steps:

• To prepare marinade, combine all ingredients except salmon in a heavy zip-lock plastic bag. Add salmon and squeeze bag to coat salmon with marinade; seal bag. Let stand for 30 minutes.
• Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
• Remove salmon from marinade; discard marinade. Place salmon, skin side down, on a piece of heavy-duty foil. Trim foil so it is slightly larger than fillet. With lid down, cook salmon over medium heat on natural gas barbecue for 10 -12 minutes per inch of thickness or until fish flakes easily with a fork.

CAJUN SALMON FILLETS

Steps:

• In a bowl, blend spice mix with olive oil, lime peel and juice.Brush salmon fillets with marinade and refrigerate for at least 30 minutes.Salt fillets.Heat a bit of olive oil in a non-stick pan over medium-high heat. Put in fillets skin-side down, lower heat to medium and cook 5 - 10 minutes.Serve with green and wax beans.