Best Sauteed Salmon With Five Spice Lime Butter Recipes

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.

BAKED SALMON WITH GARLIC LIME BUTTER

Steps:

• Preheat your oven to 425 F. Line a baking sheet with parchment paper. Divide your salmon into 4 filets. Pat them dry and then drizzle them with olive oil - brush it all over. Season with salt and pepper to taste. Bake for 17 minutes or until internal temperature reads 145 F.
• You can use a blender to puree the lime juice, garlic, salt and pepper. Then slowly add the melted butter in with the motor running, and blend until it thickens - 15 to 30 seconds. (I simply whisked the lime juice, garlic, salt and pepper until combined. I used a frother to blend in the butter).

SAUTEED SALMON WITH FIVE-SPICE LIME BUTTER

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.

SPICY BAKED SALMON RECIPE WITH LIME AND HARISSA

Steps:

• Preheat the oven to 375 degrees F.
• Make the sauce. In a mixing bowl, add ¼ cup extra virgin olive oil with the harissa paste, honey, lime juice, garlic, spices, and a pinch of kosher salt. Whisk to combine. Set the sauce aside for now.
• Pat the salmon dry and season on both sides with kosher salt, then place it in a lightly oiled 9" x 13" baking pan. If you like, you can pour a little harissa sauce into the center of the baking pan, and then place the salmon on top.
• Spoon the sauce all over the salmon and spread it well.
• Cover the baking pan with aluminum foil and place it on the center rack of the heated oven.
• Bake for 10 to 15 minutes until salmon is almost completely cooked through at the thickest part (cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure your salmon does not overcook. If your piece is very thick, 1 ½ or more inches, it may take a bit longer.)
• Carefully remove from oven and open foil to uncover the top of the salmon. Place it under the broiler briefly, about 3 minutes or so. Watch closely as it broils to make sure it doesn't over-cook and the garlic does not burn.)
• Remove from the oven and serve with lime wedges to the side.

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.

GRILLED SALMON WITH LIME BUTTER SAUCE

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.

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.

GRILLED SALMON WITH LIME BUTTER SAUCE

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.

ROASTED SALMON WITH GINGER-LIME BUTTER

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.