Salmon With Lime Herb Butter
Updated April 30, 2024
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
MaryY
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.
aabrian
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.
GG
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.
Starchgirl
5/26/16 This butter would be delicious on almost anything. Certainly grilled seafood, grilled chicken and definitely grilled vegetables. This may become a staple in my freezer!
Kathy Jenkins
Dill might make a good substitute.
KBC
Do you like basil? It should go nicely with salmon and the other flavors, and there should still be some fresh available.
Diane K. Martin
I hate cilantro. Any suggestion for substitutions for the cilantro challenged?
Jeff
The thought is a good one, but as I was making it, I thought "I'm making a butter log?" We make use 2-3 sticks of butter a year, so this was quite a divergence from the norm. The food processor was a mess and left me with a log that would take months to use. The taste of the meal was fine, but we haven't cooked like this in 30 years.
Amy
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.
PL
Substitute Rosemary for cilantro. Might a blender work better than a food processor?
FriendlyFoodie
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.
Kathleen
We made half the amount of lime butter, and substituted olive oil for half the butter. Great flavor, much healthier. Also, we didn’t like the idea of cold butter on hot salmon, so we sautéed the ingredients for the “butter” and poured it over the top - less work, worked out great.
CBokat
I made with basil because the kids don’t like cilantro and it was great. I added a little of the compound butter on the salmon prior to cooking and it definitely didn’t hurt!
J9CK
I’ve made the salmon multiple times, the butter has lasted since the 1st time I made it, just keep it in the freezer and take it out when we make the salmon.
WeaselBookmite
Since I’m no fan of cilantro either I routinely sub fresh chopped parsley.
Carol Bradford
Very delicious. My food processor couldn't cope with the slices of fresh ginger so if I make it again I will just grate it into the bowl with the butter.
emily
Delicious and so easy. I found the foil freezer step with the butter unnecessary. I just stuck my mini ninja in the fridge with the butter blend until it was time to eat the fish, and scooped it right out of there. Worked perfectly.
bonnie
Tried to simplify using flavors. Sautéed salmon in pan on stovetop in oil. Combined lime juice, zest, fresh ginger, salt, pepper and cayenne. Poured over cooked fish with pat of butter and cilantro leaves, let sizzle in pan. Served with lime wedges. Great.
karen f.
This is delicious and as previously stated really good on everything. I put it on my broccoli rice and salmon for dinner. I like to cook the salmon on the stove in a hot cast-iron skillet for a few minutes before placing it in the oven to make sure that it’s cooked all the way through. As for a replacement for cilantro I see several recommendations but I would go with thyme.
Cheryl
This was delicious, but at least twice as much lime butter as we cared to eat. I will save half the lime butter “log” in a freezer bag for later use next time I make this recipe.
Marlette
Prepared this tonight 7/05/20 and loved the lime herb butter! I used 1/4 lb butter at almost room temp, 6 small basil leaves and 6 sprigs of parsley. No cilantro available. 1 lime, zested and juiced, 2” piece of ginger, grated. All into Cuisinart K-45. Some lime juice stayed behind when I put the mixture onto a piece of plastic wrap then rolled and refrigerated. Easy to slice and keep for other dinners
Amy
8-10 min cooking time. Thaw butter before serving
WeaselBookmite
Diane I have the “I hate cilantro” gene as well! Maybe it’s by by degrees But I find I don’t mind it when its a small ingredient with bigger flavors. Try it!
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