lime recipes

Alton Brown's Grilled Pork Tenderloin recipe, from Good Eats on Food Network, stays moist thanks to hours of soaking in a sweet and sharp lime-based marinade.

Grilled Pork Tenderloin

pork tenderloin,

lime juice

honey

salt

garlic powder

chipotle chile pepper in adobo sauce

vegetable oil

cilantro leaves

Trim the pork tenderloin of any excess fat and silver skin.

Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.

Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.

Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.

Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.

Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

I added an extra chipotle pepper to the marinade and grilled slow with offset coals and mesquite wood. It is important to follow the directions and wrap in foil with the reserve marinade. It is fantastic!

Excellent.  Didn't have enough lime juice so I used a combo of lemon and orange juice.  Loved the favors.  Don't understand why some folks are complaining that the cooking times were off or that they found the pork under or over cooked?  140 is 140, get a meat thermometer and learn how to use it.

Incredibly yummy marinade for pork. I don't have a grill, so browned pork on all sides in ovenproof pan on cooktop and then finished in oven at 425 degrees for 15 minutes to 145 degrees and wrapped in foil. Since cooking in oven, I did not use marinade to baste at end. <div><br /></div><div>Day Two, sauteed' halved brussels sprouts in olive oil and butter in wok. At end of cooking time, added the remaining 'basting' marinade to the sprouts and also leftover slices of the pork tenderloin for a stir fry. The marinade on the sprouts and pork was Awesome! Thank you Alton for another great meat recipe. </div>

This is a great guide for cooking pork loin. It’s dead on. I do not use the same seasonings but the method for cooking makes for a tender pork loin that is never over cooked. I highly recommend this recipe.

<span>12 to 15 minutes?? Maybe a typo? Pork Tenderloins need to cook closer to an hour. It is rare, but undercooked pork can still make a person quite ill. The only pork tenderloin that can cook in 15 minutes would have to be smaller than usual and at a very high temp. Maybe that is the case?</span>

This is superb because it is explained fast and efficient!  Thank you!<br />

Fantastic pork tenderloin I ever had before!! love this recipe

This is hands down the BEST marinade for prom tenderloin I have ever done. Ever.   Its the perfect mix of sweet and savory with a little kick with the chipotle pepper.  You have to try this.  Amazing.  The flavor of the pork marries perfectly with this marinade.  This will be a regular in our house.  

I want to know the recipe of that delicious looking side item!!

https://www.foodnetwork.com/videos/grilled-pork-tenderloin-0149143

This honey-lime marinade guarantees the juiciest pork you've ever tasted.

Soy Wasabi Mayonnaise

mayonnaise

soy sauce

wasabi paste

ginger

In a medium bowl mix the mayonnaise, lime juice, soy sauce, wasabi paste and ginger, until well combined.

Easy to make, has a nice bite to it if you use a little more wasabi, and worked well on grilled tuna tacos.  The lime and ginger is a nice combination with the wasabi.

Made it as a condiment for artichokes, and it ended up on people's pork tenderloin too. Versatile, different. Maybe a good add for the next fondue party. An Asian twist from Marcela - Thx.

Margarita

Ice cubes

tequila

Simple Syrup, recipe follows

orange liqueur

sugar

water

lime

Fill a cocktail shaker with ice. Add tequila, lime juice, Simple Syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Place Lime-salt-sugar on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass. 

Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month. 

Blend together lime, salt and sugar in a small blender or mini food chopper. 

I made these for a Mexican dinner and they were absolutely delicious!  My daughter introduced me to this recipe a couple of years ago but she didn’t bother with the salt mixture.  I followed the recipe exactly, including the lime-salt-sugar for “frosting” the glasses’ rims, and my daughter agreed that prepared this way, the drinks were truly spectacular.  I wish I had one in my hand right now!  

Very good, very strong! I recommend adding an extra splash of simple syrup. And use good tequila.

Good proportions, but instead of simple syrup, try using agave nectar.  :)

This is a authentic delicious margarita recipe. Your friends will love it too. I will be making again. Just need to figure out how to make more than one at a time!

This margarita recipe is a must! Not too sweet and the perfect amount of juice and tequila! Made these for a cinco de mayo party and everyone loved them!

The best regular margarita I have had!  Yum!

A little sweet for my tastes but still great on a warm day.

I found that the recipe required 3 oz simple syrup and 2 tsp orange liquer.

Followed the exact recipe but combined Grand Marnier and Dekuyper triple sec.  Perfect! Refreshing and no one flavor overwhelmed the others.  Wonderful Blend!  Fresh lime is a must, and so (I suspect) is having top grade tequila - agave blue aged.  On-the-rocks makes a difference in quality of tequilas.  My guests raved ("best margarita ever!" etc.) 

Fresh is best! Margaritas really shine when they are simple and made with the best freshest ingredients. The most amazing Margaritas my husband and I ever had was outside the Tulum Mayan ruins from a little man in a lean-to hut, squeezing limes and pouring the good tequila. This recipe is very reminiscent of that spectacular memorable moment. ¡Salud!

Fish Tacos

flaky white fish fillets,

lime,

pimenton

garlic,

Kosher salt

savoy cabbage, shredded

scallions, sliced

minced,

white vinegar

canola oil

flour tortillas

avocado, halved, pitted and flesh sliced

Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl.

Cut the fish into strips. Combine the fish with the lime zest and juice, pimenton, garlic, oil and salt, to taste, in a medium bowl. This can be done a day ahead, covered and refrigerated.

In a small bowl, combine the vinegar, honey and oil. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.

Preheat the oven to 350 degrees F. Wrap the tortillas in foil.

Put the fish strips on a parchment-lined baking sheet. Put the fish and tortillas in the preheated oven for 8 to 10 minutes.

While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.

Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw. Repeat with remaining ingredients and serve.

These tacos and slaw are so easy to make and delicious.  Baking the fish is healthier than frying it and just as good.  I used cod this time...prefer halibut but it's expensive here in the Midwest.  Best is grouper, even more expensive. I barely coat the slaw with the dressing, my  personal preference for any dressing.  I could see using coleslaw mix instead of plain cabbage.  Instead of a sliced avocado, I spread the tortilla with avocado aioli, which is 1/4 cup sour cream, 1 T lime juice and chopped jalapeno folded into a mashed avocado and seasoned with salt and pepper.  Then topped with the fish and slaw.  So good!  We love fish tacos and will be making them this way in the future.

I used this recipe for shrimp tacos and it was excellent.  The cabbage slaw was my favorite part - just the right balance of sweet, tangy and spicy.

We have added this recipe to our rotation.  These are delicious as well as healthy.  For the marinade I do add a whole tablespoon of smoked paprika and 3 garlic cloves.  Slaw is so good, we add some ramen noodles to it for a little crunch.  Serve with fresh avocado and cilantro.  Flavors are so fresh and a nice change of pace.  Have only tried it with Cod. Results are so good can't bear to change!

I choose to cook the fish, salmon &amp; striped bass, on the grill and wished I had reserved enough of the marinade to pour over the fish before serving.  Grilling didn't allow the flavor of the marinade to come through as much as baking.  Slaw was very favorable.

This was EXCELLENT!  Simple and delicious!  I could not find my garlic, so I used garlic powder.  Added just a touch of fajita seasoning.  Served with tortillas, coleslaw mix topped with a spicy, creamy salsa and black beans!  WHOLE family LOVED!

These were excellent, we made them with Rock Fish and Salmon. Both tasted good, salmon took 20 min to cook. We served with Guacamole, salsa and it was yummy! 

A little boring, it needed a little more flavor. 

https://www.foodnetwork.com/videos/rockin-baked-beans-9452444

Anne Burrell uses smoky bacon and sausage to flavor her baked beans.

Rockin' Baked Beans

There's nothing dainty about this salad. With mounds of chili-spiced beef and sharp cheddar cheese over a bed of crisp greens, all doused with a chunky tomato lime dressing and topped with a shards of corn chips, it has high-impact flavor and heartiness to satisfy even the biggest appetites.

Beef Taco Salad with Chunky Tomato Dressing

beef

black beans, drained and rinsed

chili powder

cayenne pepper,

tomatoes,

olive oil

black pepper

hearts romaine lettuce, chopped

Cheddar

corn tortilla chips (about 32 chips)

Ellie Krieger's Beef Taco Salad as seen on Food Network

To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator.

To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.

Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. If making to-go, pack 3/4 cup of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag. Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top.

Nutritional analysis per serving (Serving size: 2 cups lettuce, 1 cup beef mixture, 2 tablespoons cheese, 3/4 cup of tomato mixture, and about 8 crushed tortilla chips)

Calories 430; Total Fat 22 g; (Sat Fat 8 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 29 g; Carb 36 g; Fiber 9 g; Cholesterol 70 mg; Sodium 770 mg

Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc

Good source of: Riboflavin, Vitamin K, Manganese

Searched for a low carb taco salad and came across this.  Loved the idea of the dressing, but the meat sounded a bit bland and thought the salad could use more vegetables.  So I added a diced yellow onion and diced jalapeno to the meat as it cooked before adding the garlic and remaining ingredients.  Added diced green and red pepper as well as diced avocado and thinly sliced green onion to the salad.  Used Trader Joe's Longboard chips.  Husband and son LOVED the salad!!  And considering my son isn't a fan of raw tomatoes, he loved the dressing. I plan to check out this chef's other recipes.

I must say this recipe It was quick to make and I loved it. My husband loved it and went back to get more. Can’t wait to have the leftovers tomorrow for lunch. 

This was very simple to make.  Has great flavor and is a quick weekday meal.  Our day loved it and we will definitely be making this again!!

Pretty good. I made some modifications (of course, as follows: I used 93/7 ground turkey; I diced red onion and sauteed it with the garlic before adding the meat; I used more chili powder than called for, as well as some crushed red pepper, and habanero sauce, because I didn't have any cayenne; I liberally salted the meat, as well as added some bouillon granules; in a separate pan, sauteed the beans in a little bit of bacon fat and then roughly mashed them; I tore up corn tortillas and baked them; I added lime zest to the dressing; and I added a couple tablespoons of all-natural sour cream to the dressing. Overall it turned out pretty dang good. I like strong flavors, though, and thought the original recipe might be a bit bland--some other reviewers have mentioned that the meat didn't have a lot of flavor. 

I didn't love the taste of the dish -- although I loved the idea of a lime dressed ground beef salad. I found the beef bland (which may have been the fault of the lean beef. I'll try to make the beef next time adding cumin, cinnamon, jalapenos, more garlic and onions.  But although I didn't love this,  I think Ellie Krieger has a lot of great ideas and does a great job. And all without relying on butter and cream!

I added 2 avocados to the tomato salsa as well.  I don't care for tomatoes too much, but this dish was really excellent, and I was surprised by how much I enjoyed the fresh taste of the tomato/avocado salsa.  Please give this dish a try.

I substituted cooked and shredded chicken breast and it was wonderful! I will definitely make this again. . .and again!

Followed this recipe as written though added a little sour cream to the salad.  Really good, would make again.  

Loved it!  I substituted chicken for the beef and it was awesome!  My new go to.

Very satisfying for a low cal salad. Started eating a bit more healthy and this was a good choice.  I did use pepper jack cheese for an extra kick 

https://www.foodnetwork.com/videos/beef-taco-salad-0125818

Ellie's taco salad has half the calories and fat of the fast-food variety.

Beef Taco Salad

Sopa de Lima (Yucatan Lime Soup)

corn tortillas

Salt

onion,

celery rib, thinly sliced

carrot, thinly sliced

jalapeno

bay leaf

dried Mexican oregano, crumbled

tomato,

chicken stock chicken broth

chicken breasts

green onions, finely chopped

limes, juiced (about 1/3 cup)

peeled,

Cut the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil.

Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering.

When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and cilantro and serve immediately.

easy, healthy and fantastic to the tongue

Key Lime Pie

graham crackers

unsalted butter

lime zest

sweetened condensed milk

confectioners' sugar

For the graham cracker crust: Preheat the oven to 350 degrees F.

Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.

For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

Literally the best. Key lime. Pie. Ever. Tastes just as good with normal limes, to.

Very good Pie. It took about a full bag of key limes ( roughly 28 key limes) to get 2/3 of a cup. The recipe says you can use regular lime juice ( it doesnt taste like key lime pie). The pie is tart which is how I like it. If you dont like a really tart pie, add some granulated sugar until you get your liking. <div>I baked for about 12 minutes. Came out very good. I've made this pie like 6x. Definatley throw in the freezer before you serve it for about 15 minutes. Otherwise, when you cut it, it may have a pudding consistency and not firm. </div><div>Mind you also, this is NOT for a deep dish. This is only for a standard 9 inch pie pan. If you're going dip dish, you will need closer to 1 cup of lime juice and 18 oz sweetened milk. </div>

Pie is in oven - it took 26 key limes to make 2/3 cup for this pie - that was 3 more than my 1# bag - just an FYI when trying to figure out how many limes to buy - a 1# bag should get you close enough unless they are older and dryer-mine were quite soft and juicy!  Will post review of actual pie tomorrow!

This pie is wonderful! We used passionfruit juice instead of key limes. It is just as good. I am 10 and even I could makes this BY MYSELF!! It would also be good with key limes.  <div>                                                       - Juju bee</div>

so easy, so yum. Whipped cream needs 3 tablespoons of sugar if your limes are v tart

With such an easy good tasting key lime pie I just need a couple minor adjustments like everyone does to their recipes in Cooking with Kimmy I used my home graham cracker crust which is similar but I just add some fresh grated nutmeg and cinnamon in it really makes that lime pop. In the the recipe  I put in a 1/3 cup of sugar just give it a little bit of sweetness in Hint of  vanilla and let me tell you what it is absolutely phenomenal I will use this as a daze recipe over and over again

Followed the exact recipe.  I bought bottled key lime juice rather than squeezing my own.  The best!

A big hit! Used regular limes as no key limes available, still delicious.

This key lime pie is so fun and easy to make! The crust was so buttery, and the filling was tangy. I added a 1/2 teaspoon of vanilla extract to the whipped cream and it made a huge difference. Overall a great recipe!

Very good recipe.  I made it as instructed with the exception that I used Meyer lemons instead of key limes.  You could pretty much use whatever sour juice you want (tart cherry, lemon, passion fruit, etc) and this pie would come out great.  This will be my go to recipe from now on.

https://www.foodnetwork.com/videos/miami-key-lime-pie-recipe-0169265

Joe's Stone Crab Restaurant in Miami shares its famous key lime pie recipe.

Miami Key Lime Pie Recipe

Cranberry Granita

cranberries, approximately 1 1/2 cups, washed and sorted

Cranberry Granita. Alton BrownGood EatsEA-1114

Place the water, cranberries and sugar into a small saucepan, set over medium-high heat and simmer until the berries begin to pop, approximately 7 minutes. Remove from the heat. Puree with a stick blender, blender or food processor, for 1 minute. Pass the mixture through a fine mesh strainer directly into a metal 13 by 9-inch pan. Do not press on the skins. Simply allow the juice to drip through the strainer. Add the zest and stir to combine. Place in the freezer until set, at least 6 hours and up to overnight. Once frozen, scrape the mixture with a fork to create a shaved ice texture. Serve immediately.

I’ve made this several times. Good topped with whipped cream and as a cold martini. 

I had a martini party and used this recipe to make cosmos. Everyone loved it. It was super easy to make. It will be a hit at any party or just for yourself!!!!

Liked this dessert, it was very easy to make and an impressive looking dish when plated nicely.  Serve in a fancy petite ice cream dish, or a margarita glass.  Add a spring of fresh picked mint leaves to give some contrast to the deep and exotic looking cranberry color.  
When you are ready to eat, if you leave it out of the freezer to warm up a little, for 5 mins or so before scraping it is very easy to get the shaved ice texture and not hard for anyone to do.  Only scrape as much as you are going to serve each time.
I will have to warn you this is VERY tart, it will certianly make your toes curl and your lips and other things pucker.
If I do this dish again, I am considering leaving out the lime comepletly, and maybe adding a 1/4 cup of simple syrup or a half cup of water, but do not know if additions will mess with the freezing/setting/texture of the mixture.  It will still be pretty tart, but more acceptable to the masses.  Maybe even add a sqirt of whipped cream to the top during presentation and have people mix it into the shaved ice to eat.
Try the Cranita Cosmo cocktail Alton made during the same episode.  Simple to make with just:  1 oz good Vodka, 2.5 ozs Shaved Granita, and 1/2 oz Lime juice.  This yeilds less than 1/2 a margarita glass worth of drink, so you may want to at least double the ingrediants.  But I will tell you, this was even more tart than the Granita alone.  It about knocked me down immediatly upon my test sip.  Going to try to leave out the lime juice next time.  I HAD to add 1 oz of water and 1 oz of simple syrup also made the drink bigger of course.  This adjustment made it pretty tasty.
Good luck, G. 

This went over very well on Christmas.  The kids even asked for more, which doesn't happen very often.  The recipe is perfect for four people, but double it if you want extra.  

Soy-Glazed Salmon Burgers With Ginger Lime Aioli

sour cream

rice vinegar

cornstarch

plus 1 glass chilled Sutter Home Sauvignon Blanc

aioli

Asian hot chili sauce

salmon fillets, chopped finely

green onions, thinly sliced

mint leaves

bread crumbs

Vegetable oil

sesame buns, split

cucumber, peeled, seeded, and julienned

Radish or soy bean sprouts

Soy-Glazed Salmon Burgers with Ginger Lime Aioli

Prepare grill with a medium fire for direct-heat cooking. In a small bowl, combine aioli ingredients. Reserve 2 tablespoons for burgers and chill remainder until serving time.

Combine soy sauce, honey, and rice vinegar in a small, heavy saucepan. Mix cornstarch and 1 tablespoon wine in a small bowl until smooth and add to soy mixture. Place over grill and stir mixture until glaze boils and thickens slightly, about 3 minutes. Meanwhile, sip a glass of Sutter Home Sauvignon Blanc, saving remainder for grilling. Set glaze aside. In a large bowl, whisk together egg, aioli, sour cream, lime juice, and chili sauce. Stir in salmon, onion, mint, bread crumbs, and salt to combine. Coat hands with vegetable oil and form 4 patties. Brush grill with vegetable oil and grill patties until browned on bottom, about 3 minutes. Turn patties and brush cooked side with soy glaze. Cook 3 minutes, turn, and brush other side with glaze. Grill just until done, about 4 to 6 minutes, turning and brushing with glaze frequently. During the last few minutes of cooking toast buns, cut side down, on outside of grill. Place cucumber strips on bottom half of bun, top with burgers, aioli, and bun tops. Garnish with sprouts, if desired.

I used canned salmon and OMG these burgers are delicious!!

The complexity of this recipe reflects the complexity of the flavors. The mellow salmon brushed with the sweet salty glaze topped with the zesty aioli was simply a masterpiece in your mouth! To make life easier I just pulsed chunks of fresh salmon in the food processor, just be careful not to over process. I've passed this recipe onto friends and plan to use it for always.

based on other people's reviews, I took the egg down to egg white to eliminate the wetness. However, I will NOT use canned salmon, and the flavor of this recipe was not worth the skinning and fine chopping of the salmon.  It may not be as low in fat, but salmon patties from left over cooked fillets are much more flavorful and faster and easier!! The alioli is good- it  will be good with steamed artichokes too.   I don't mind a lot of work, but the end result must show it

I thought these were outrageously good and the combo of soy glaze, aoili and the salmon was just amazing---but--I followed the recipe to the tee and my burgers feel apart and were difficult to flip on the grill--short of using more bread crumbs which I dont' want to do--any other ideas??

Moist, great taste, fantastic alternative for salmon cooking if you are tired of cedar plank...

We really enjoyed these salmon burgers - as did our dinner guests.  The aioli was especially tasty, but these burgers could stand alone and still be tasty.

This was a lot of work for a weeknight meal but sooooo worth it.  What a wonderful combination of flavors!  However, the patties were way too soft and impossible to flip over, so I just sort of "re-smushed" them back into shape, finished cooking, and we spooned them onto the buns.  

Three minutes each side did seem a little too short, I ended up about five each.  I wonder - was the salmon supposed to be pre-cooked?  

I made oven-roasted potatoes to go with, and we used the aioli as a dip.  Wow, too good!

I'll make these again but may adjust the ingredients so my patties aren't so wet.

Delicious and pretty easy to make.  Make sure you chop the salmon finely - I used a cleaver and pounded it for a few minutes.  Didn't have anymint, so I substituted fresh cilantro and they turned out great.

These were just terrific. It didn't need as much egg, in my opinion, as the recipe called for. I reduced the egg by quite a bit and think next time I'll also cut back on the crumbs to save some calories. I served mine with english cucumber, sauteed mushrooms and pickled ginger as well as the aioli.

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