Escalope of Salmon with Lime and Ginger

Salmon sliced paper thin, arranged on oiled plates, topped with fresh ginger and lime zest and baked at 500°F for just 3 to 4 minutes. Elegant and fast; serves 4.

Naturally gluten-freeDairy-freeKetoLow-carbPaleoMediterraneanNo added sugar

Contains: fish. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Thin slices of salmon on a plate topped with slivers of fresh ginger and lime
  • Prep 20 min
  • Cook 4 min
  • Total 24 min
  • Yield Serves 4

Updated

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This is a chef's technique from Sandra Mills's recipe book. Salmon fillet is sliced on the bias into very thin escalopes, about 1/8 inch thick, and arranged on four oiled ovenproof dinner plates.

Fresh ginger, lime zest and lime juice go on top, and the plates go into a 500°F oven for only 3 to 4 minutes, until the salmon turns just opaque. Serve straight from the oven on the same plates.

Ingredients

  • 1 1/4 pounds of salmon fillets
  • 1/2 teaspoon olive oil
  • 3 teaspoons minced fresh ginger
  • 2 teaspoons chopped lime peel (zest)
  • 8 teaspoons freshly squeezed lime juice
  • Salt and freshly ground pepper to taste

Instructions

  1. Heat the oven. Preheat the oven to 500°F.
  2. Slice. Pat the salmon dry. Remove any bones with needle-nosed pliers or a strawberry huller. Cut the salmon on the bias into very thin, 1/8-inch slices.
  3. Oil the plates. Brush four ovenproof plates with equal amounts of oil, going all the way to the edge.
  4. Arrange. Arrange the salmon slices without overlapping in an attractive pattern on the plates. Divide the ginger and lime zest evenly over the salmon, then drizzle with the lime juice.
  5. Bake. Bake until the salmon is opaque throughout, 3 to 4 minutes depending on thickness. Watch carefully so it doesn't overcook.
  6. Serve. Season with salt and pepper if desired and serve immediately.

Nutrition per serving (estimated)

300Calories
1 gCarbohydrates
0 gFiber
1 gNet carbs
28 gProtein
19 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbGluten-freeDairy-freePaleo-friendlyMediterraneanNo added sugar

Tips

  • Partly freezing the salmon for 20 minutes makes it much easier to slice thinly.
  • Warn guests the plates are very hot.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Pinot Noir or a dry rosé. Wine pairing guide

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