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4.1 of 5 (12 ratings)

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  • 1 medium lime
  • 1/2 cup reduced fat sour cream
  • 1-1/2 teaspoons ground cumin, divided
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon salt, divided
  • Dash ground black pepper
  • 1 pound fresh salmon fillet, with skin
  • 2 tablespoons Pure Wesson® Canola Oil

Nutrition Information*

Serving Size 4 servings (3 oz salmon with sauce each)
Calories 278

View complete nutrition information


  1. Grate 1/2 teaspoon peel from lime and squeeze 1 teaspoon juice. Stir together sour cream, lime peel, lime juice, 1/2 teaspoon cumin, sugar, 1/8 teaspoon salt and pepper in small bowl. Set Lime Sauce aside.
  2. Rinse and pat dry salmon. Sprinkle flesh side with remaining 1 teaspoon cumin and remaining 1/8 teaspoon salt. Heat oil in 10-inch nonstick skillet over medium-high heat. Add fillet, skin-side down, and cook 4 minutes. Carefully turn fillet. Continue cooking 2 to 3 minutes more or until fish flakes easily with fork (145°F).
  3. Cut fillet into 4 pieces. Serve with Lime Sauce on top or on side of salmon.
Nutrition Information close
Amount per Serving
Calories 278  
  % Daily Value*
Total fat 20 g 31%
Saturated fat 5 g 24%
Cholesterol 68 mg 23%
Sodium 228 mg 9%
Carbohydrate 3 g 1%
Dietary fiber 0 g 1%
Sugars 0 g  
Protein 21 g  
Vitamin A   3%
Vitamin C   10%
Calcium   6%
Iron   5%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
11 reviews you can use for Salmon with Creamy Lime Sauce
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User Rating: 3 stars

We enjoy salmon and have been brought up on it, but the recipe add a kick. My husband does not like salmon and he even ate some. Will try again

Posted by: Anonymous | on 05/26/2012
User Rating: 5 stars

We love and eat salmon a lot and am always looking for new recipes. This was excellent and too easy. A definite "keeper".

Posted by: Lcm | on 11/27/2011
User Rating: 4 stars

My husband is not a fan of "fancy" food, but he loves this. The cumin, in our estimation, is what makes this dish. I do pan fry, but it takes so little oil, I'm not concerned about it. I served with steamed green beans and Israeli couscous (the lemon zest, zante currants and pine nuts play very nicely with the lime and the cumin). This has become a fave.

Posted by: BettyO | on 11/21/2011
User Rating: 3 stars

Pretty good, I won't be sticking to only this recipe for salmon though. Not a fan of the cumin, the spice in general is too smoky or something like that. I think I expected more of a lime flavor. Made with a side of roasted vegetables it made for a good healthy meal.

Posted by: JustGettingStarted | on 05/30/2011
User Rating: 4 stars

I cut the recipe in half, thinking my sons would not want to eat the salmon with sour cream. Yet it was the sour cream mixture that made the salmon extraordinary. I have to note I baked the salmon vs. frying because I prefer not to fry our food. I also added more than the recommended teaspoon of lime to the sour cream mixture. I think the extra lime made the mixture pop; however, this is my personal preference. Others may prefer it as is.

Posted by: Anonymous | on 03/07/2011
User Rating: 4 stars

Quick, easy, tasty, and likely very good for you! Very appealing to the eye, I love the color of the salmon flesh with the orangey-brown cumin. I enjoyed the whole thing just as presented, lime sauce and all. While my husband said he liked the sauce, he thinks he may like it without, too. The next time I make it, and there will be a next time, I think the sauce could stand a little more lime and spice, but I want to make it clear the sauce was very nice as stated.

Posted by: Mama Latina Tips | on 02/28/2011
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