Salmon with a Lime & Chilli butter

One of our simple meals.  A salmon steak, served with hot new spuds and a salad.  Our U3A TLC for August was very simple, but delicious.  TLC?  The Luncheon Club, where we supply a two or three course lunch for U3A members.  Good fun.  We did two this month, one for twelve and one for eight.

Salmon?  Skin it and gently pan fry it.  Simples!

Spuds?  Boil & butter.

Salad?  Yeah, right.


For six people, find:

  • 2 limes
  • A little sweet chilli sauce, or a couple of chillis, or some dried chilli seeds.  I used seeds.
  • One red onion
  • Two or three cloves of garlic
  • Cheese grater
  • Juicer
  • Frying pan
  • A little oil
  • A quarter of a pack of butter (2oz)
  • Seasonings


  • Peel and chop the red ion as finely as possible – see Tricks’n’Tips for the best way….
  • Peel and chop the garlic as finely as possible – see Tricks’n’Tips for the best way….
  • Gently fry the onions and garlic on a very low heat in the lightly oiled frying pan for 5-10 mins, keeping it all moving so that it doesn’t colour up.
  • Grate the zest (outer green skin) from both limes
  • Cut the limes in half and extract the juice.  Put with the zest.
  • Chop the chilli seeds and add them as necessary.  I can’t tell you how many cos you gotta taste it to know.  Or chopped chillis.  Your choice.
  • Add the lime zest and juice and cook for a further 2-3 mins.  Season with salt and freshly ground black pepper.
  • Add the butter, stirring all the time.
  • Turn out the heat until it is needed, when you can just raise the temperature again to serve, plopping a reasonable dollop (dollop size is not quantifiable….sorry….) onto the salmon.  Serve with the salad and spuddies.
  • You could, if you’re a flash git, serve a thinly sliced piece of lime as a garnish.  (I did, cos I am!)



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