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Au Poivre Salmon with Lime

This dish, for those who like “hot” food, can be made even hotter by using more crushed peppercorns. It is adapted from the classic French recipe Steak Au Poivre.


– 2-1/2 tablespoons peppercorns
– 2 tablespoons each: melted butter and fresh lime juice
– 4 salmon fillets
– 8 slices fresh lime
– oil for greasing fish basket
– lime wedges for garnish
– Tarter Sauce


1. Crush peppercorns using mortar and pestle. Or, if no mortar is available, put peppercorns in a kitchen towel, then fold it to form an envelope. Use a hammer to crush peppercorns coarsely.

2. Combine melted butter and lime juice and brush each salmon steak on one side with the mixture. Press crushed peppercorns thickly into salmon fillets with a heel of hands. Turn and brush remaining side with melted butter and lime combination. Press crushed peppercorns thickly into a remaining side of salmon fillets.

2. Arrange 4 slices of lime in the prepared fish basket and set salmon fillets over lime slices. Top each salmon fillet with another lime slice. Fasten top of a basket. Grill over ashen coals for about 4 minutes on each side or until fish flakes easily with the fork. Serve immediately, garnish with lime wedges.

Note: Lime wedges are important, or substitute homemade Tartar sauce.

Yields 4 servings.

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