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Salmon with Raspberry Lime Sauce

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 This salmon with raspberry lime sauce is a healthy, delicious recipe that may convert a picky eater into a salmon fan.

I love to serve salmon for dinner, but my children are getting tired of the maple soy glaze that we typically use. When they started groaning the last time I bought salmon, I came up with this raspberry lime sauce to mix things up. Everyone loved it.

This delicious topping adds a nice sweetness to the savory salmon. If you don’t have raspberry jam, you can use 1/2 cup fresh raspberries to make the sauce.

Salmon with Raspberry Lime Sauce

This salmon with raspberry lime sauce is a light, refreshing meal.
Print Recipe
5 from 1 vote
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins

Ingredients

  • 1 lb salmon
  • 1/2 tbs olive oil
  • 1 1/2 tbs raspberry jam
  • 1 tbs lime juice
  • 1/2 tbs vinegar

Instructions

  • Preheat the oven to 400 degrees.
  • Brush the salmon with olive oil and place it in a 9-inch baking dish.
  • Cook the salmon for 20 minutes.
  • While the salmon is in the oven, combine the jam, lime juice, and vinegar in a small saucepan.  Simmer gently for about 2 minutes. Serve warm on top of the salmon.

Nutrition

Calories: 199kcal | Carbohydrates: 5g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 52mg | Potassium: 556mg | Fiber: 1g | Sugar: 4g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
Servings: 4
Calories: 199kcal
Cost: $2.37 per serving

Salmon with Raspberry Lime Sauce Price Breakdown

This meal costs $9.46 to make, or $2.37 per 4 ounce serving.  It’s a great, healthy way to serve salmon, and the jam may even convert your picky eater into a salmon fan.

7 Comments

  1. 5 stars
    Amazing! Incredible!! Fantastic!!! Deliciousness Personified!!!!

    Yes, I really did love it that much!

    Thanks for sharing.

    I tweaked it somewhat, for no particular reason. I didn’t use the vinegar. I used a mix of 100% mixed-fruit preserves and frozen raspberries, along with the lime and lemon juice, and honey.

    I also combined this with my old favorite: a lemon-butter-garlic sauce.

    The timing and temperature you provided was spot on. And I turned the salmon over about halfway through the 20 minutes, in addition to adding small amounts of salt, pepper, and chili powder, and basting it in the sauce near the end.

    I couldn’t stop eating it and my family loved it, too!

    Thanks,
    Lorenzo

  2. I want to try both this one and the maple soy recipe! I love simple recipes that allow the natural flavors of the food to come out 🙂

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