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Salmon in Lime Sauce

 Salmon in Lime Sauce
Helen Vail marinates salmon and vegetables in a pleasant lime mixture, then tucks individual portions into foil packets. "I like to serve them with grilled skewers of corn-on-the-cob rounds, mushrooms and cherry tomatoes," adds the Glenside, Pennsylvania cook.
4 ServingsPrep: 10 min. + marinating Grill: 15 min.


  • 1-1/3 cups lime juice
  • 1/4 cup canola oil
  • 1 teaspoon grated lime peel
  • 1/2 teaspoon cayenne pepper
  • 4 salmon fillets (6 ounces each)
  • 1 small tomato, chopped
  • 1 small sweet red pepper, chopped
  • 2 green onions, thinly sliced


  • In a small bowl, combine the first four ingredients. Pour half of the
  • marinade into a large resealable plastic bag; add the salmon. Seal
  • bag and turn to coat. Add the tomato, pepper and onions to remaining
  • marinade; refrigerate fish and vegetables for 30 minutes.
  • Drain and discard marinade from fish and vegetables. Place each
  • salmon fillet and about 1/3 cup vegetable mixture on a double
  • thickness of heavy-duty foil (about 18 in. square). Fold foil around
  • mixture and seal tightly.
  • Grill, covered, over medium heat for 15-20 minutes or until fish
  • flakes easily with a fork. Open carefully to allow steam to escape.
  • Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.