Broiled Salmon with Peppercorn-Lime Rub

15 Reviews
ADD YOUR REVIEW
Prep Time
20 Mins
Yield
4 servings (serving size: 1 fillet)
By Jackie Mills, MS, RD
May 2009
RECIPE BY Cooking Light

Spice up fish night by giving salmon a delectable 4-ingredient rub before cooking. A quick quinoa-vegetable salad rounds out the meal.

Ingredients

  • 4 (6-ounce) salmon fillets (about 3/4 inch thick)
  • Cooking spray
  • 2 teaspoons grated lime rind
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1 garlic clove, minced
  • Lime wedges (optional)

Nutritional Information

  • Calories 318
  • Fat 18.5g
  • Satfat 3.7g
  • Monofat 6.6g
  • Polyfat 6.7g
  • Protein 34.1g
  • Carbohydrate 2.2g
  • Fiber 0.6g
  • Cholesterol 100mg
  • Iron 0.8mg
  • Sodium 336mg
  • Calcium 28mg

How to Make It

Step 1

Preheat broiler.

Step 2

Place fish, skin sides down, on a broiler pan coated with cooking spray. Combine remaining ingredients except lime wedges; sprinkle over fish. Broil 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lime wedges, if desired.

Step 3

Quinoa-vegetable salad: Combine 1 1/4 cups fat-free, less-sodium chicken broth and 3/4 cup uncooked quinoa in a medium saucepan; bring mixture to a boil. Cover and simmer 12 minutes or until liquid is almost absorbed. Stir in 1 1/2 cups chopped zucchini and 1/2 cup chopped red bell pepper. Cover and cook 5 minutes or until liquid is absorbed. Remove from heat. Stir in 2 tablespoons chopped fresh chives, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

skspillman's Review

Faintgirl83
May 28, 2009
This was really good! I brushed a tablespoon of olive oil over the four salmon steaks, and I doubled the spice rub. The suggested quinoa salad is really good too! I used dried chives this time in the quinoa salad but will probably use fresh chives next time. I will definitely make this again.

Something Wrong Under the Broiler

MichelleS
October 26, 2015
I had the same problem as Audball82 -- the rub totally blackened under the broiler.  Still, it had good flavor.

morisot's Review

carolfitz
September 05, 2014
Good taste and not complicated at all. Definitely use 2T of grated lime rind (about 2 small limes). I only had one and I couldn't taste the lime. Even 2T may not be enough as I couldn't get the rub to spread on all of the salmon filets. I served this with salad and rice pilaf.

daneanp's Review

Audball82
August 04, 2014
Simple and flavorful - I grilled the salmon and used a little extra garlic. I would serve this to guests but it is easy enough for every day.

Scorpio102384's Review

M
October 12, 2012
N/A

Faintgirl83's Review

daneanp
October 25, 2011
Nice tangy fish, quinoa a bit bland - I added some extra lime juice and it was a bit better.

carolfitz's Review

morisot
May 17, 2011
Incredibly easy & superfast. The lime/garlic/peppercorn was perfect on the salmon. Made the recommended hot salad before the fish went under the broiler, subbing basmati for the quinoa. Served with wilted spinach. Excellent meal.

Belladonna714's Review

Megacoolmom
March 24, 2010
This was so easy and truly a delicious way to prepare salmon, the lime added such great flavor. Served with recommended quinoa-vegetable salad, which was soooo good. Would definetly make this again.

Megacoolmom's Review

mrscrazyed
March 19, 2010
This was a big hit with my husband and 14 year old son. They both had seconds. EXCELLENT!!

SnickelFritz's Review

user
August 25, 2009
Followed the recipe as directed and it came out wonderful! It is full of flavor and will become a summertime favorite for our family. It is also incredibly easy to make. Served this dish with a brown rice pilaf and broccoli.
© Copyright . All rights reserved. Printed from https://www.myrecipes.com