Grilled salmon with chilli & lime butter

Prep: 5 mins

Cook: 15 mins

Serve 4


  • 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.