Time 30m Number Of Ingredients 8 Steps:
Preheat oven to 375 F. To a medium-size casserole dish, add 1 tablespoon of melted butter and spread on the bottom. Add salmon fillet skin side down to the casserole dish. Sprinkle with salt on top. Top salmon with minced garlic. Add lime slices all around. Top with sliced butter, unmelted. Bake uncovered for about 20 minutes or longer (depends on your oven), or until the salmon is cooked through. Remove from the oven. Remove lime slices from the casserole dish.
Time 30m Yield 4 servings Number Of Ingredients 9 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.
Yield 6 to 8 servings Number Of Ingredients 6 Steps:
Melt the butter and squeeze in lemon juice and add crushed garlic, cilantro and green onions and mix well. Place salmon fillet on a piece of aluminum foil that is large enough to completely wrap and seal the fillet. After placing the salmon on the foil, brush or pour the butter mixture on the salmon. Seal the salmon in foil. Place on the barbecue grill and cook for 10 to 12 minutes per side. Any longer will dry out the salmon. Cut in portions and serve immediately. Fish can also be cooked in a preheated 350-degree F oven for 35 to 40 minutes.
Time 20m Number Of Ingredients 7 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.
Yield Makes 6 servings Number Of Ingredients 3 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.
Time 25m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees. Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine. Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets. As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat. Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.
Time 35m Yield 2 servings. Number Of Ingredients 11 Steps:
Place salmon in an ungreased 8-in. square baking dish. In a small bowl, combine the lime juice, brown sugar, butter, Soy Sauce Substitute, parsley, garlic powder and pepper; pour over fillets. Top with lime slices. , Bake, uncovered, at 350° for 20-23 minutes or until fish flakes easily with a fork. Remove salmon and keep warm. Pour pan juices into a small saucepan; bring to a boil. In a small bowl, combine cornstarch and water until smooth; stir into pan. Return to a boil; cook and stir for 2 minutes or until thickened. Serve with salmon.
Time 20m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Spray a large cast-iron skillet or stainless steel skillet with nonstick cooking spray and heat it over medium-high heat. When the pan is hot, add half of the butter, and let it melt. The pan should be hot enough that the butter bubbles but doesn’t brown. Add in the salmon, skin side down and top it with half the lime juice and half of the salt. Sear the salmon (cook it without moving it) for about 5 minutes until it starts to cook through. Add the remaining half of the butter to the pan and flip the salmon. Decrease the heat slightly; top the salmon with the rest of the lime juice and a little more salt. Cook it for 3-5 minutes until the salmon flakes easily and is cooked through. Remove the salmon to a plate and top it with any pan drippings.
Time 45m Yield 6 serving(s) Number Of Ingredients 7 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.
Time 25m Yield 4 servings. Number Of Ingredients 8 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.
Yield Makes 2 servings Number Of Ingredients 5 Steps:
Pat salmon pieces dry and season with salt and pepper. In a 10- to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté salmon, skin sides down, 2 minutes. Reduce heat to moderate and cook salmon 3 minutes more. Turn salmon over and sauté over moderately high heat 2 minutes. Reduce heat to moderate and cook salmon until just cooked through, about 2 minutes more. Transfer salmon to 2 plates. Pour off oil from skillet and carefully wipe out skillet with paper towels. In skillet melt butter with five-spice powder and salt to taste, stirring. Stir in lime juice and spoon lime butter over salmon.
Time 1h20m Yield 4 Number Of Ingredients 8 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.
