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Ginger-Lime Salmon is stupendously quick to make and universally delicious to eat! Simple, flavorful ingredients and tips to cook your salmon just right make this a no-fail recipe you’ll come back to again and again. Keto, Paleo, Whole30, AIP and GAPS-friendly.
Also, see the Low-FODMAP notes for the recipe.
In general, fresh salmon doesn’t need a lot of loving. It’s so good with a simple preparation: lots of fat (my mom always used a generous amount of olive oil), sea salt and garlic. Served with sautéed or roasted veggies, simple never tasted so good.
This Ginger-Lime Salmon dials the flavors up a few notches! — great and exciting for any delicious weeknight meal — or even to serve to company. The recipe is suitable for Keto, Paleo, Whole30, AIP and GAPS diets.
You can actually use fresh or frozen salmon for this recipe (more on that below!).
Recipe variations
A few substitutions are made in the recipe below, depending on diet:
- For Keto and Low Carb, 1 teaspoon of honey in the recipe is replaced by 1 teaspoon low carb liquid sweetener.
- Keto and Low Carb also uses only the greens of green onions for this recipe. So you’ll need to buy two bunches of green onions (and compost or give the whites away).
- AIP subs olive oil for the toasted sesame oil.
- For Low-FODMAP, see the recipe itself, and the few notes you’ll need next to each ingredient.
That’s it! Everything else stays the same.
Ingredients in Ginger-Lime Salmon
The popular and universally delicious Asian ingredients that go into making Ginger-Lime Salmon are: ginger, fresh lime juice, lime zest, garlic and coconut aminos.
All these ingredients add a punch of flavor and get blended with green onions, flavorful oil and a touch of sweetener.
The result is a chunky marinade that tops the salmon, marinating for a bit before baking. The marinade keeps the salmon moist during baking and makes the finished dish so special.
Extra veggies — I like to bake the salmon fillet on top of zucchini and green onions, tossed with a bit of oil. This makes the meal complete when it’s time to serve. And the veggies turn out deliciously, tender but bright, full of flavor and not overcooked.
How to buy salmon for Ginger-Lime Salmon
Over the past few years, a friend has given us salmon who fishes in Alaska. The fish are frozen directly on the boats and brought down to the Lower 48 to sell.
Having worked at a sushi restaurant in Seattle, I know that frozen fish can be excellent. All salmon eaten raw must be frozen for a minimum of three weeks to kill potential bacteria.
But cooking frozen salmon that I’d defrosted myself intimidated me. If it wasn’t fresh from a good fish market, would it taste as good? For those on a budget, who may buy frozen salmon from the grocery market, will it turn out well?
This Ginger-Lime Salmon recipe is bound to assure you. Whether you have perfectly fresh salmon from a great fish monger or sustainably-caught wild frozen salmon from the grocery store, these Asian flavors please and deliver.
How to properly defrost frozen salmon for Ginger-Lime Salmon
Unwrap salmon while it’s still frozen; then defrost it in the fridge on a large plate or platter. This process may take 6 to 8 hours, so plan ahead.
How long to cook salmon for Ginger-Lime Salmon
Please note with particular interest how long to cook salmon. 🙂
Most Americans overcook salmon. This is a crying shame. Remember, any bacteria have been killed. Just like with red meat, rare-medium-rare is the goal for optimum nutrition and flavor, not to mention the texture.
This fact is especially true for salmon you buy frozen. Overcooking fish will make it dry and unpalatable.
In the Recipe Notes below the Ginger-Lime Salmon recipe, I share specific tips on how to determine when your salmon is done. Prevent overcooking. Be a hedonist. Loosen up. 🙂 Eat a bit of warm, moist meat. It tastes better.
Enzymes and vitamins perish upon cooking. From Weston A. Price to Joseph Mercola to the latest Paleo authority, raw meat and meat cooked to medium rare are espoused as the nutrient-dense ideals. Leave overcooked salmon in the past. 😉
How to store and reheat leftovers
Most fish recipes aren’t that great the next day. But Ginger-Lime Salmon manages to be great Day 2 (and even Day 3, if you use fresh salmon).
I put our leftovers in a glass dish with rubber snap-on lid (like these), and my husband gets to take them to work for lunch. Super good cold. 🙂
I don’t recommend reheating leftover Ginger-Lime Salmon, because it will overcook the fish, unless you’re careful: You can gently warm it in a low-temperature oven or covered sauté pan; just don’t overdo it.
Ginger-Lime Salmon (Keto, Whole30, Paleo, GAPS, AIP)
Equipment
- casserole dish
- oven
Ingredients
- 1-½ pounds salmon , fresh or frozen, approximately ~ enough to feed 5 people
- 1 bunch green onions whites and greens separated, then diced; only use the greens for Keto and Low-FODMAP, so you'll need 2 bunches
- ¼ cup sesame oil OR olive oil: *use olive oil for the AIP and Low-FODMAP versions
- 2 to 3 inch nub fresh ginger , grated
- 2 cloves fresh garlic crushed; only use 1 clove for Low-FODMAP
- 2 Tablespoons coconut aminos
- 1 Tablespoon lime juice , fresh, or lemon juice is fine
- 1 teaspoon lime zest from an organic lime (or lemon zest)
- 1 teaspoon raw honey OR low carb liquid sweetener for Keto and Low Carb; omit for Low-FODMAP
- ¼ teaspoon sea salt
Veggies
- 2 to 5 zucchini (depending on how many veggies you want or how many people you're serving; allow 1 zucchini per person) , sliced at an angle (and peeled first for low-lectin)
- 1 bunch green onions' greens leftover from above ingredients (or use an extra bunch for Keto and Low Carb)
Instructions
- Preheat oven to 375 degrees. Grease a casserole dish that fits the size of your salmon fillet(s) and how many veggies you're cooking. See Veggies steps below.
- In the blender combine whites of onions (*or 1 bunch greens of green onions for low carb), oil, ginger, garlic, coconut aminos, lime juice, zest, sweetener and sea salt. Pulse to combine, until whites are cut into small pieces, but not fully pureed.
- Place cold salmon fillet(s) directly on Veggies (see Veggies Step below). Pour marinade over salmon and allow to sit out (or in fridge) for 20 minutes.
- Bake for 10 to 13 minutes, without overcooking. If white proteins begin to emerge to the surface you may have cooked it too long. (Some proteins on the sides are fine.) The center should still be bright pink and be tender when pushed down with an index finger, not too firm.* (*see Recipe notes)
- Garnish with lime slices, green onion's greens and optional sesame seeds (not for AIP).
Veggies
- Place sliced zucchini and green onions' greens in casserole dish. Toss with 1 Tablespoon olive oil or avocado oil.
- Place salmon fillet directly on top of veggies (Step 3 above) before proceeding with marinating salmon or baking.
Notes
*How to know when your salmon is done
Touch your thumb to your index finger, very lightly; don't tense the muscle. The fleshy part of your lower thumb on your palm is the firmness you're looking for, soft enough to push down into, but with a little resistance. When salmon is overcooked it is opaque inside, a dull pink, and dry. You want it wet and glossy, very moist and not too flaky. It will be hot and cooked, but it will still be bright pink. The edges may be more cooked with some of the white proteins having surfaced; that's fine. But don't overcook the center.Nutrition
Emily @ Recipes to Nourish says
This looks so good Megan! My husband, Tiny Love and i are huge salmon fans. Pinned and sharing.
Megan Stevens says
Great! Thank you!!
Tash says
This recipe sounds delightful! I could eat salmon all day everyday if it were seasoned like this!
Megan Stevens says
Ha, so glad!
Anna @GreenTalk says
We are having salmon tomorrow. How did you know that I would love this recipe?
Megan Stevens says
Oh great! Delighted.
linda spiker says
I love salmon and all the flavors you use in this recipe! Yum!
Megan Stevens says
Thanks, Linda! We love ginger, lime, aminos and green onions so much too!
Dr. Karen Lee says
I love ginger with salmon. And I like it a medium rare but I love your illustration on how to tell if it’s cooked. 😉
Megan Stevens says
I’m glad it’s helpful.
eatplaylovemore says
What an interesting combination of ingredients! I love simple and delicious recipes! thank u -Libby
Megan Stevens says
You’re welcome; yes, simple.
Renee Kohley says
I totally agree – don’t overcook the salmon! This looks great – my kids love fish.
Megan Stevens says
Yay!
May says
Oh I love the combination, it reminds me of the flavours I grew up with my mums fish. yum!
Megan Stevens says
I’m so glad. That’s a lovely compliment, May. Thank you.
Lori Benton says
This was delicious even though we had to leave out the green onions! My new favorite recipe! Thanks so much for posting it for us!
Megan Stevens says
Yay!!! That makes my morning! Thanks for the feedback, so appreciated!! 🙂
galatasy says
This looks super delicious and if you plan ahead, you can use frozen salmon if you have to. (We use it quite a bit, not as good as fresh, but a lot cheaper). We have just recently discovered the joys of cooking fish in the oven (so it does not leave your kitchen in a fishy state), so we will definitely give this one a try.
Dan Souleret says
Hi Megan, I would like to make this dish, it looks really good. The fresh salmon I buy has skin on the steak. Do you cut the skin off or leave it on?
Megan says
Hi Dan, I recommend you leave it on, unless you’re confident or experienced with cutting it off. Having it off is nice for when it’s time to eat, but not necessary. Enjoy and thank you!
Sondi says
This was amazing! Followed the recipe exactly and was perfect! Served with additional vegetable, asparagus, and orange honeydew melon. This was truly one of the best meals I have ever had. Thanks!
Megan says
YAY!!! So glad to hear this, Sondi, and thanks so much for sharing! My heart is warmed! 🙂
Tamber says
This was a great recipe! I was nervous adding so much ginger as I haven’t cooked much with it but it turned out great! I accidentally added too much coconut aminos so it was a little sweet so I’ll cut down on the sweetener next time. Thanks!
Megan says
YAY, Tamber, so happy you loved the salmon! Thanks so much for sharing your experience!
Cindy Hina says
I used regular white onion. Still tasted great!
Megan says
Great, Cindy. Thanks for sharing, and I’m so happy you enjoyed the recipe!
Paula says
I will try making it with California vegetable mix. Let you know how it goes
Paula says
OUT STANDING! I made with California veggies and was not sure if it would work with the flavors but it was great.
Megan says
Great, Paula! Thanks so much for sharing!! 🙂
Sarah says
I loved the flavors but I had to cook it for much longer. Do you let it marinate outside the fridge? Because I put it in, and when I went to take it out of the oven it was still cold. I had to bake it for about 22 min to fully cook! I’m guessing leaving it on the counter for the marinating time makes the difference?
Megan says
Hi Sarah, I’m glad you enjoyed the salmon! Re the marinating, I’m not sure that would account for the time difference, to that degree. Cold salmon could increase the cooking time by a couple of minutes, but not more. I do marinate mine in the fridge. I always like to keep fresh fish cold until it’s cooked. I wonder if you have or could get an oven thermometer. I got one myself a few years ago because my oven was running on the cooler side. So that’s one option, that your oven wasn’t actually at 375; or another option is that your fillet was really thick, which would add cooking time. Lastly, as I talk about in the recipe, I cook my salmon to medium or medium-rare, not well done, so it also depends on if you cooked yours until the white proteins emerged. I hope one of those ideas helps shed some light!
Jon says
Way to have super invasive ads.
Megan says
Sorry, Jon, that you had that experience. I understand.
Naomi V Snider says
Ahh, that looks and sounds so delicious! But for 5 people – and there’s only myself. What’s a girl to do? Maybe I could take a stab at reducing everything to one serving.
Megan says
Hi Naomi, I would halve the recipe, and then you’ll have leftovers for 1.5 meals, which should be lovely and nice. I love good leftover fish.
Naomi V Snider says
I made this tonight and that marinade is killer! It was still raw, not browned looking on top like yours, but I don’t know how it could be with only 10 minutes in the oven. Also the veggies were barely beginning to be warm and still totally raw. I guess some folks like it that way but I prefer mine cooked more. So I removed the fish and threw the veggies back in for a bit to knock the chill off and get more tender. But the fish was perfect and delicious. I used the end nearest the tail so it wasn’t very thick. Next time maybe I’ll prebake the veggies and add the fish when they’re pretty much done to my liking. Gonna go eat my dinner now!
Megan says
Thanks for sharing your results, Naomi, and I’m so glad you enjoyed overall and figured out what will work best in the future. It may also be your oven temp; perhaps it runs cooler than actually 375? I know I tested mine, and it was off, so I have to always account for that and keep a thermometer inside so I know the real temp. At 375, 10-13 minutes should be good for the salmon, and yes, sounds good that some people might like their veggies cooked longer.