Ginger and Lime Salmon

Ginger and Lime Salmon

janaluwho 1

"JW and I decided to make 2010 'the summer of ginger and lime.' We used a ton of fresh ginger and limes from Memorial Day through Labor Day, and by far, this was our favorite creation. Grill it or broil it. Either way, this salmon is fantastic! We serve this with a tossed green salad and steamed jasmine rice."
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30 m servings 218 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Set oven rack about 6 to 8 inches from the heat source and preheat the oven's broiler; if broiler setting has Low setting, set broiler to that. Line a baking sheet with aluminum foil.
  2. Place salmon, skin side down, on the prepared baking sheet; rub salmon with olive oil. Season with seafood seasoning and black pepper. Arrange ginger slices atop salmon and sprinkle with garlic. Place lime slices over ginger-garlic layer.
  3. Broil salmon until hot and beginning to turn opaque, about 10 minutes; watch carefully. If broiler has a High setting, turn broiler to that setting and continue broiling until salmon is cooked through and flakes easily with a fork, 5 to 10 more minutes.


  • Cook's Notes:
  • I peel ginger using the back of a teaspoon. Hold the handle in your fist and put your thumb in the 'well' of the spoon and scrape the skin off the meat of the ginger.
  • If you prefer to use a gas or charcoal grill, you can place prepared salmon directly onto the grill grate or on a pan heavy enough for the direct heat of the grill. Grilling time will be approximately 10 to 15 minutes.



Very tasty. I did not slice the ginger, but grated it very finely over the top of the fish. All the flavors work well together. Will definitely use this again!

tasty! Simple and healthy. My only issue was that I didn't have seafood seasoning and wasn't sure what to use in it's place. So I just used salt, pepper and paprika.

This was pretty good but it was little too spicy for me. Next time I will use less ginger and pepper.

I did this recipe for Faceless Frenzy Endeavor Sept 2013.Followed recipe exactly with the exception of the skinless salmon. I wish I would have squeezed some lime directly on to the fish as the...

I made this recipe as a marinade using the juice of two limes, about 1/3 cup olive oil, and a teaspoon of garlic paste for grilling four salmon filets. I was unsure of how good it would be when...

Yum! My husband I (and one of our boys) really enjoyed this. I will make it again soon. I'm also inspired to pair ginger and lime more often. Love them both!