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Ginger and Lime Marinated Salmon


Grilled or baked salmon is a wonderful source of beneficial omega-3 fatty acids. The lime, ginger, soy sauce and sherry are bold enough to stand up to salmon’s distinct flavor and do not go unnoticed. Serve with leafy greens and a grain for a well-balanced meal. 


1⁄2 tsp
fresh lime zest (from approximately 1 medium lime)
medium limes, juiced and divided
1 tbsp
tamari or coconut aminos
1 tsp
sea salt
1 tbsp
dry sherry wine
2 tbsp
extra-virgin olive oil
1⁄2 tsp
Dijon mustard
1 tsp
local, raw honey or sucanat
2 clove
garlic, minced
2 tsp
ginger root, grated
1 lb
fresh wild salmon
1 pinch
fresh Italian parsley, for garnish


In a small bowl, whisk the lime zest, lime juice, tamari, salt, sherry, oil, mustard, honey, garlic and ginger. Place the fish in a small shallow preparation bowl and cover with marinade. Flip the fish so it lays skin side up and the flesh touches the marinade. Cover and refrigerate for 30 minutes to 2 hours before cooking.

Remove fish from fridge. Heat a 10-inch carbon steel or cast-iron skillet on high heat for about a minute. Add oil and allow it to coat entire surface of pan. Add fish skin side up and sear for 3-4 minutes. Flip fish, pour any remaining marinade over it and cook for 3-4 minutes to finish cooking. Total cooking time will be approximately 6-7 minutes (6-7 minutes per inch of thickness).

Remove from stove, top with remaining lime juice and parsley and enjoy.


Variation: Use the same marinade ingredients, but skip the tamari, sherry, and mustard and add a 1/2 teaspoon of sea salt for a simpler yet flavorful marinade.

Grilled salmon on plate


SourceCopyright 2010, Siona Sammartino, MSN ('13), CN, Original recipe,
Prep time
1 hour
Cooking time
10 minutes
Total time
1 hour, 10 minutes