Salmon With Lime Herb Butter Recipe (2024)

We really enjoyed the flavor of the lime butter, and I'll make this again. Maybe this should be self-evident, but I didn't remove the lime butter from the freezer far enough in advance--next time, I'll give it plenty of time to defrost, or maybe even just refrigerate it.

Perhaps my home-grown lime was just too juicy. I ended up with a lump of green-flecked butter swimming in a puddle of lime juice. Perhaps a rough guide for the amount of lime juice needed for 1 stick of butter would help. If I were to make this again I would probably not bother with a food processor, just finely chop the cilantro, grate the ginger, and use a couple of forks to moosh everything together to make the compounded butter.

I baked the salmon filets in aluminum foil with the lime juice and lime zest and a pat of butter and some finely grated ginger. I served it with the cilantro leaves--easy and delicious.

5/26/16 This butter would be delicious on almost anything. Certainly grilled seafood, grilled chicken and definitely grilled vegetables. This may become a staple in my freezer!

Dill might make a good substitute.

Do you like basil? It should go nicely with salmon and the other flavors, and there should still be some fresh available.

I hate cilantro. Any suggestion for substitutions for the cilantro challenged?

The thought is a good one, but as I was making it, I thought "I'm making a butter log?" We make use 2-3 sticks of butter a year, so this was quite a divergence from the norm. The food processor was a mess and left me with a log that would take months to use. The taste of the meal was fine, but we haven't cooked like this in 30 years.

For those who dislike cilantro, a few additional suggestions for substitutes (with a twist!) in this recipe are lemongrass, fresh sorrel, sumac, and/or hibiscus.

Substitute Rosemary for cilantro. Might a blender work better than a food processor?

Loved the flavor and cooking time was perfect! I made it dairy free due to my allergy and subbed coconut oil for the butter. Lime & coconut are a classic pairing and my family loved it.

We made half the amount of lime butter, and substituted olive oil for half the butter. Great flavor, much healthier. Also, we didn’t like the idea of cold butter on hot salmon, so we sautéed the ingredients for the “butter” and poured it over the top - less work, worked out great.

I made with basil because the kids don’t like cilantro and it was great. I added a little of the compound butter on the salmon prior to cooking and it definitely didn’t hurt!

I’ve made the salmon multiple times, the butter has lasted since the 1st time I made it, just keep it in the freezer and take it out when we make the salmon.

Since I’m no fan of cilantro either I routinely sub fresh chopped parsley.

Very delicious. My food processor couldn't cope with the slices of fresh ginger so if I make it again I will just grate it into the bowl with the butter.

Delicious and so easy. I found the foil freezer step with the butter unnecessary. I just stuck my mini ninja in the fridge with the butter blend until it was time to eat the fish, and scooped it right out of there. Worked perfectly.

Tried to simplify using flavors. Sautéed salmon in pan on stovetop in oil. Combined lime juice, zest, fresh ginger, salt, pepper and cayenne. Poured over cooked fish with pat of butter and cilantro leaves, let sizzle in pan. Served with lime wedges. Great.

This is delicious and as previously stated really good on everything. I put it on my broccoli rice and salmon for dinner. I like to cook the salmon on the stove in a hot cast-iron skillet for a few minutes before placing it in the oven to make sure that it’s cooked all the way through. As for a replacement for cilantro I see several recommendations but I would go with thyme.

This was delicious, but at least twice as much lime butter as we cared to eat. I will save half the lime butter “log” in a freezer bag for later use next time I make this recipe.

Prepared this tonight 7/05/20 and loved the lime herb butter! I used 1/4 lb butter at almost room temp, 6 small basil leaves and 6 sprigs of parsley. No cilantro available. 1 lime, zested and juiced, 2” piece of ginger, grated. All into Cuisinart K-45. Some lime juice stayed behind when I put the mixture onto a piece of plastic wrap then rolled and refrigerated. Easy to slice and keep for other dinners

8-10 min cooking time. Thaw butter before serving

DianeI have the “I hate cilantro” gene as well!Maybe it’s by by degrees But I find I don’t mind it when its a small ingredient with bigger flavors. Try it!