Cilantro Lime Butter Salmon Recipes

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.

SOUTHWEST SALMON WITH CILANTRO-LIME SAUCE (COOKING FOR 2)

Steps:

• In small bowl, mix sour cream, cilantro, lime peel, lime juice, honey and salt; set aside.
• Season salmon fillets with taco seasoning mix. In 8-inch skillet, heat oil over medium heat. Add fillets to skillet, skin-side down.
• Cook 6 to 8 minutes or until skin is browned. Turn fillets; cook 2 to 4 minutes or until salmon flakes easily with fork.
• Serve salmon with cilantro-lime sauce.

CILANTRO AND LIME BUTTER

Steps:

• In a mixing bowl, cream butter. Mix in cilantro, lime juice, and red pepper flakes. Season with salt to taste. Cover, and chill for at least 1 hour.

SOUTHWEST GRILLED SALMON WITH CILANTRO LIME BUTTER

Steps:

• For Salmon: Whisk together olive oil, cumin, chili powder and several chopped cilantro leaves, salt and pepper to taste.
• Coat flesh side of fish heavily with oil mixture and allow to marinate in refrigerator for 2 hours.
• Grill well marinated fish on high- skin side down- until just after fat begins to seep from salmon flesh.
• Fish should be cooked through, but still very moist.
• Before serving mix melted butter with juice from both limes and crushed and chopped cilantro leaves.
• Pour over salmon and serve immediately.
• This dish goes well with oven roasted asparagus or a tossed salad.

BROILED SALMON WITH CILANTRO AND LIME

Steps:

• Place fish on plate.
• Combine cilantro, garlic, lime juice, oil and salt in a bowl.
• Set 2 tablespoons aside in a separate bowl.
• Pour the cilantro mixture over the fish (do not use the 2 Tbsp reserved marinade).
• Cover and let it sit 10 minutes.
• Spray broiler rack with nonstick cooking spray.
• Place salmon on rack and brush with 1 tablespoon marinade.
• Broil 6" from heat about 3-4 minutes.
• Turn steaks over and brush with remaining tablespoon of marinade.
• Broil 3 more minutes or until cooked through.
• Note: I have used two very thick salmon steaks instead of the four 3/4 inch thick ones that the recipe calls for, and I have used the same amount of marinade.
• However, since thicker steaks will take longer to cook, the marinade can burn.
• To compensate for this, I add a little bit of marinade at a time.
• For example, if the salmon steaks are 1- 1 1/2 inch thick or more, they can take around 10 minutes to cook.
• So I brush the salmon steaks with less marinade, around 1/2 tablespoon.
• I then remove them from the broiler after 2 1/2- 3 minutes, and add a little more marinade, reserving enough for two more applications.
• Then I broil for another 2 1/2 minutes.
• I then turn the salmon over and add more marinade, still reserving a little.
• I broil another 2 1/2 minutes.
• I then add the remaining marinade and broil the remaining 2 1/2 minutes or until cooked through.
• This may seem tiresome, but it's well worth it.
• The marinade is great and you definitely don't want it to burn!

SALMON WITH LIME HERB BUTTER

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.

ROASTED SALMON WITH LIME AND CILANTRO

Steps:

• Preheat oven to 450 degrees. Arrange salmon in a shallow baking pan. Season with salt and pepper. Roast until no longer pink in the middle and flaky, 10 to 13 minutes. Using a flat spatula, remove fillets, leaving skin on the baking sheet.
• In a small bowl, whisk together lime juice, soy sauce, and sugar; fold in cilantro. Spoon sauce over fish, and serve with asparagus.

ASIAN LIME AND CILANTRO SAUCE FOR SALMON

Steps:

• Whisk together the lime juice, soy sauce, and sugar until sugar dissolves. Stir in the cilantro.