Salmon with Sweet Chilli, Spring Onion, Coriander and Lime Butter

Martin fish salmon sweet chilli Martin fish salmon sweet chilli

This fresh tasting dish is perfect served with rice and is an ideal healthy mid week meal. Cook an extra piece of salmon and allow it to cool with a spoonful of the butter and bring it to work as a salad.

2 people 10 minutes 5 minutes


  • 60 g Butter
  • 1 - Lime juice only
  • 50 ml Rapeseed Oil
  • 2 tbsp SuperValu Fresh Coriander chopped, plus extra to garnish
  • 2 - SuperValu Fresh Salmon Darnes (150g each) skinned and boned
  • 1 - SuperValu Scallions chopped
  • 2 tbsp Sweet Chilli Sauce
  • 30 ml Water


  1. Heat the oil in a large pan set over a high heat. Add the salmon and reduce the heat to medium, then fry the salmon for 4 minutes on each side. Keep warm.
  2. Put the butter, water and sweet chilli sauce in a separate small pan and bring to the boil. Add the lime juice and chopped spring onion and cook for 30 seconds, then add the chopped coriander and remove from the heat. 
  3. Spoon the sauce over the salmon and serve with steamed rice. Garnish with a few coriander leaves.
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