The recipe for roast pork is quite easy to prepare, and since my nieces keep asking for it, I’ve now included it here.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 salmon steaks |
Ingredients
- ¼ cup fresh lime juice
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- ¼ teaspoon ground ginger
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon black pepper
- 4 salmon steaks
Instructions
- Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
- Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
- Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.
Nutrition Facts
| Calories | 311 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 0 g |
| Protein | 30 g |
| Saturated Fat | 4 g |
| Sodium | 144 mg |
| Sugars | 0 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Like others, I used fresh ginger & garlic, with a dash of Worcestershire sauce and a tbsp of honey – smelled great on the grill. Flavor was light – would have preferred more of the lime to show through. – August 2023
This was amazing. 2 average sized limes yielded just about 1/4 cup of juice. The only ingredient I didn’t have was cayenne. I baked these in the air fryer for 11 minutes and boiled the leftover marinade on the stovetop to serve as a sauce. Will definitely be making this a lot!!
I was looking forward to a new approach to baked salmon but this added little. I didn’t use cayenne but that should not throw the recipe off. I was very disappointed.
really good
This was a huge hit! I will definitely be making it again with salmon and other fish!
This was a huge hit! I will definitely be making it again with salmon and other fish!
I added 1tsp fresh garlic and 1tsp fresh ginger instead of what was recommended. Also cooked it in the oven in a foil pouch with all the marinade. I did 20 minutes at 350, but the top part of the salmon was still a little uncooked, so I pulled it out and put it in a small pan on the stovetop with all the marinade. Just cooked it for a few minutes more. It came out perfect. The fish was moist, and the marinade thickened to a nice sauce which I spooned over the fish. I have a cheap small electric stove/oven, so just experiment with the timing. Husband said to make it again
Used this marinade with swordfish and salmon steaks simultaneously. I tweaked it with a little sea salt, a couple shakes of ground turmeric and a few dashes if soy sauce. It came out very nice- not overpowering at all! I actually liked it better on the salmon! Easy and very satisfying!
I substituted the black pepper for red pepper flakes and spicy mustard with mayo for Dijon since I didn’t have any. I also used thinner filets rather than the thicker steaks. I marinated for several hours and this is my new favorite salmon! I thoroughly enjoyed every bite! Thank you for the recipe, I will make this many times.
As usual, i tweeked it some but this was delicious as my base. Thank you very much.
Tried this. It was good.
Very easy to make but takes a little longer to cook then said.
So good. Omit oil and add Worchestire.
Fantastic recipe. The only thing we changed was using fresh ginger and adding 1 1/2 tsp. Would definitely make this again
Great flavor and cooked easily.
Made with fresh Coho, marinated for 21/2 hours. I use a grill pan instead of BBQ. Just enough background flavor not to overpower the Coho.
Made it with swordfish and double the mustard! It was great with lemon quinoa.
We love this recipe!!! So simple…the marinade does not overpower the salmon. I usually use a little extra cheyenne pepper. Before we grill it we wrap it in foil. Keeps it moist and after grilling it comes right off the skin. Definitely a keeper!
I mde it in the oven 25 min at 350. And turned out just fine. I turn it into a sweet and sour. By adding a tbl spoon apricotjam. Also I did not throw away the marinade, I baked it in the marinade. What will improve it to achieve taste I was trying for would be to reduce the lime (it was just a tiny bit too pronounced) by 25% and I will increase the jam to 2 tbl spoons. Garnished with green onions
This was an easy-to-prepare salmon recipe. I made two modifications; I added 1 1/2 tsp of honey to the marinade, which helped the flavour and also with browning as I baked tithe salmon in the oven (with the spring we’ve been having, will we ever see barbecuing again ?).
ok, a little bland.