Salmon with chilli & lime butter

This speedy midweek supper is low in fat but big on flavour. Ready in just 20 minutes, the chilli, lime zest, spring onions and coriander give it Thai appeal

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 300
  • fat 20g
  • saturates 5g
  • carbs 1g
  • sugars 0g
  • fibre 0g
  • protein 29g
  • salt 0.2g


  • 1 tbsp olive oil
  • 4 salmon fillets
  • knob of butter
  • 6 spring onions, finely sliced
  • 1 large red chilli, halved, deseeded and finely chopped
  • zest and juice 1 lime
  • small bunch coriander, chopped


  1. 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.

  2. 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.

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