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.

Gallery

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

218 calories; protein 24.2g; carbohydrates 2.6g; fat 11.9g; cholesterol 76mg; sodium 142.5mg. Full Nutrition
Advertisement

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/02/2013
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 I tasted it before adding the Old Bay... it was really acidic... but the seasoning made it work beautifully since it had a little sweetness to cut the acid. Just brushed about half of it on as soon as they hit the grill and added the rest about halfway through cooking. Light and fresh.... we loved it! Read More
(4)
11 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/02/2013
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 I tasted it before adding the Old Bay... it was really acidic... but the seasoning made it work beautifully since it had a little sweetness to cut the acid. Just brushed about half of it on as soon as they hit the grill and added the rest about halfway through cooking. Light and fresh.... we loved it! Read More
(4)
Rating: 5 stars
08/17/2013
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! Read More
(2)
Rating: 4 stars
05/27/2013
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. Read More
(2)
Advertisement
Rating: 5 stars
05/20/2013
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! Read More
(1)
Rating: 4 stars
09/22/2013
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 lime taste wasn't really there but we did love the ginger. This was a nice change for us. Thx janaluwho Read More
(1)
Rating: 4 stars
03/05/2014
This was pretty good but it was little too spicy for me. Next time I will use less ginger and pepper. Read More
(1)
Advertisement
Rating: 5 stars
12/19/2019
My family loves this! I don t add the pepper because my boys are very sensitive to spice and we find there is enough with the Old Bay seasoning. I also pour some some fresh lime juice over the fish before cooking. I have used all sorts of fish with this recipe and all of them work well. Read More
Rating: 4 stars
07/09/2019
Family raved about this! I used coconut oil instead for a more tropical taste and higher smoke point and I used lime slices and juice for extra flavor. Will make again! Read More
Rating: 5 stars
03/10/2017
Tasty... Definitely grate the ginger (instead of slicing) and squeeze a little lime juice. Read More
Advertisement