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Salmon with Ginger-Lime Sauce

Salmon with Ginger-Lime Sauce

I got my appetite (mostly) back just in time for a seafood theme recipe, hosted by A Taste of Home Cooking. I requested a salmon recipe, because it's my favorite, and it's loaded with great nutrients for growing babies.

I had a third reason: I was getting bored with my repertoire of salmon recipes. I felt like I was always making it the same way: flavored with lemon and dill.

I was thrilled when I got this recipe for pan-seared salmon with ginger-lime sauce from Sweet Beginnings. Salmon, a new flavor combination, and a kick of spiciness!  I served our salmon with brown rice cooked in water, because I didn't realize that we were out of chicken broth. I think the flavor of the brown rice would have overpowered any flavor from the chicken broth, anyway.

The salmon was fantastic. The Mister and I both loved the spiciness and the flavors. It was a welcome change from the usual salmon with lemon and dill.

Pan-Seared Salmon with Ginger-Lime Sauce

Slightly adapted from Sweet Beginnings


Ginger-Lime Sauce

  • 1 teaspoon minced garlic
  • 1 serrano chile, chopped
  • 3 tablespoon sugar
  • 3 tablespoon minced fresh ginger
  • 3 tablespoon fish sauce
  • 3 tablespoon lime juice
  • 3 tablespoon water

For the fish

  • ¼ cup canola oil
  • Salt and pepper
  • 4 (6-ounce) skinless salmon fillets
  • 2 cloves garlic, sliced
  • ⅔ cup Ginger-Lime sauce
  • 2 cups cooked rice


  1. Make the sauce: at least 30 minutes prior to serving, combine the garlic, serrano chile, sugar, ginger, fish sauce, lime juice, and water in a small bowl and stir well. Cover and refrigerate until ready to use.
  2. Heat the vegetable oil in a large skillet over medium heat. Season the salmon with salt and pepper. Cook the fillets, working in batches if necessary, until a golden crust forms, 4 to 5 minutes on each side.
  3. About 2 minutes before the salmon is done, add the garlic slices to the pan, and stir often to prevent burning. Remove the salmon and garlic to a plate lined with paper towels to drain the oil.
  4. Divide the rice among the plates, and place a salmon fillet on top. Sprinkle a few pieces of the cooked garlic on top. Drizzle with 2 tablespoons of the ginger-lime sauce and serve immediately.

Number of servings (yield): 4

To see more recipes from the swap, click the images below!

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Friday 10th of May 2013

YUM! I love the sound of this and it will for sure be going on my summer menu!

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