Salmon With Lime Herb Butter
Updated April 30, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2limes
- ¼pound (1 stick) butter
- 12-inch piece of fresh ginger, peeled and sliced
- 12sprigs fresh cilantro
- ¼teaspoon salt
- ⅛teaspoon freshly ground black pepper
- ⅛teaspoon cayenne pepper
- 2tablespoons sunflower oil
- 46-ounce salmon fillets
Nutritional analysis per serving (4 servings)
632 calories; 53 grams fat; 20 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 10 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 35 grams protein; 253 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
We really enjoyed the flavor of the lime butter, and I'll make this again. Maybe this should be self-evident, but I didn't remove the lime butter from the freezer far enough in advance--next time, I'll give it plenty of time to defrost, or maybe even just refrigerate it.
Perhaps my home-grown lime was just too juicy. I ended up with a lump of green-flecked butter swimming in a puddle of lime juice. Perhaps a rough guide for the amount of lime juice needed for 1 stick of butter would help. If I were to make this again I would probably not bother with a food processor, just finely chop the cilantro, grate the ginger, and use a couple of forks to moosh everything together to make the compounded butter.
I baked the salmon filets in aluminum foil with the lime juice and lime zest and a pat of butter and some finely grated ginger. I served it with the cilantro leaves--easy and delicious.
For those who dislike cilantro, a few additional suggestions for substitutes (with a twist!) in this recipe are lemongrass, fresh sorrel, sumac, and/or hibiscus.
Substitute Rosemary for cilantro. Might a blender work better than a food processor?
Loved the flavor and cooking time was perfect! I made it dairy free due to my allergy and subbed coconut oil for the butter. Lime & coconut are a classic pairing and my family loved it.
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