Roasted Salmon With Ginger-Lime Butter
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1(1½ pound) wild salmon fillet, such as king or coho, at room temperature
- Salt and pepper
- 6tablespoons unsalted butter, softened
- 2tablespoons grated ginger
- 1teaspoon lime zest
- 1teaspoon lemon zest
- 2tablespoons lime juice
- 1pound baby spinach
- Lime wedges, for serving
- ½cup thinly sliced scallions, green and white parts
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
293 calories; 19 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 27 grams protein; 515 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
Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
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Cooking Notes
colin
The cooking time is woefully short for anything other than the thinnest wild salmon filets. If you can’t get wild and have to go with the regular stuff, you should consider at least doubling the cooking time. The ginger-lime butter was a great success and is a great way to wilt spinach all on its own.
Dawn
I used the ginger lime butter on scallops - delicious! This will become a staple sauce to elevate fish or seafood in my kitchen.
Jon
Don't google "squirt ginger"
Bmews
Don't guess cooking time -- use an instant-read thermometer. Take your salmon out at 115 degrees; it will carry-over another 5 to 10 degrees out of the oven. 125 is a good finishing salmon temp for most people. Nearly all us amateurs overcook our fish.
Cooking in Seattle
Mostly followed the recipe. It is quick and flavorful. Huge hit, going into our rotation. Minor changes: I can't stand the thought of accidentally overcooking an expensive cut of fresh, wild Alaska salmon so I sous vide the salmon with salt, pepper, ginger and olive oil. Succulent! I also added one anchovy to the ginger-lime butter to bump the umami (I can't help myself! I put them in everything now. I blame Melissa Clark.)
Michael
I usually broil sockeye for about 5 minutes (6-7 for king salmon) in a preheated heavy pan. Comes out nice and reddish-orange in the middle.
phillip roullard
I made this last night but I made about 1/2 the recipe yet kept the measurements of the ginger/butter the same. My New Zealand salmon is always very fresh and it was just superb with this recipe. I baked the salmon at 425 for 16 minutes. Each piece of salmon was about an inch thick and 16 min. is my standard time for a piece of salmon of that thickness. I used chard instead of spinach since we grow our own chard and always have a lot to use up. The sauteed chard was tasty.
Gerardo Diaz de Leon
For a couple, one pound of salmon worked well. Grate the ginger finely to make it easier for scatter the butter. Cooking time was indeed 2x the recommended. Easy to do recipe, loved it.
Stefanie
Tasty recipe but I thought the idea of roasting the salmon and then spreading the ginger lime butter on it was too weird. None of that wonderful goodness would get into the salmon to do it that way! So I spread it on the uncooked salmon and roasted it. Turned out perfect!
Mary L.
This is absolutely delicious. I used a 1.5 lb filet of Ora King Salmon from NZ (not environmentally unsound farmed salmon) which varied from an inch thick to about .33 in thick. That was actually great, because I could get both thoroughly cooked and med rare for the various desired temps of my family members with the SAME cooking time. I may have added to much lime juice, because the butter mixture was rather wet and never fully emulsified. I don't think that really mattered.
Cindy
1 lb Salmon for 2 of us. Kept lime butter the same quantity. With scallions on top it was all super easy and super good!
ERH
This was so good. The lime and ginger flavors came out extraordinarily well in the spinach and salmon. I used 1lb spinach, 1lb salmon and 4 tbsp butter for 4-5 servings total. I served with couscous that I cooked with Better than Bouillion and some of the sliced scallions. Everything was ready in the time it took to cook the salmon. Will definitely use this same technique for cooking spinach in the future with other flavors - perhaps with lemon zest, garlic and harissa next time.
Lilli Salmon lover
Agree with commentary that the cooking time is totally off unless you like it sushi like in the middle. I find it takes 13 minutes at 375 so thinking it will take 16 at 350. I'll try the ginger sauce without the butter and substitute oil tx!
Leslie
OMG! This was amazing. I used Napa cabbage instead of spinach bc I had it on hand and it couldn’t have been better. I cooked the salmon sous vide with fresh ginger, lemongrass, and lime peel. I only used half the compound butter the recipe made and will use the rest with some broccoli or shrimp.
Derek
That Salmon is completely over cooked period!
Steve35
You need 10 minutes to broil a piece of salmon, otherwise it's raw.
BJ
I frequently bake salmon in my toaster oven as directed here. It does not need additional salt. Lime and ginger take my usual lemon basted salmon to new heights.
Ruth
Really enjoyed this recipe. Ginger lime butter is delicious, and the salmon came out much juicier than I expected with no oil. Used two white king salmon fillets (approx 1lb total) with skin on, cooked skin side down. Needed to cook the salmon about 5 or 6 minutes longer, but might have been because the fish was still a little cold from the fridge. Quick, easy, tasty.
mmj
I, too, am having trouble incorporating the lime juice and butter. You are not alone.
SuperNES
Am I the only one who had trouble getting the butter and lime juice to incorporate?
Stefanie
Tasty recipe but I thought the idea of roasting the salmon and then spreading the ginger lime butter on it was too weird. None of that wonderful goodness would get into the salmon to do it that way! So I spread it on the uncooked salmon and roasted it. Turned out perfect!
Steve35
Yes, I would have donne the same or even let it marinate a bit.
Sasha
Delicious and simple! Used kale instead of spinach and it worked perfectly.
jill
Very good and easy—good company meal. Ale butter ahead. Serve with rice
Leslie
Was not even close to done at 10 minutes. Next time I will roast at 400.
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