Grilled Salmon with Lime, Cilantro Butter, and Fresh Fruit Salsas Recipe
This grilled salmon recipe features perfectly marinated fillets with a zesty lime and honey marinade, enhanced by a smoky chili seasoning. Grilled to perfection and finished with a luscious cilantro lime butter, it pairs beautifully with fresh, vibrant salsas for a delicious and healthy meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
Salmon and Marinade
- 6 salmon fillets, skin on (or 1 large fillet cut into 2-inch pieces)
- Neutral, high smoking point oil such as vegetable or grape seed oil for grilling
- ¼ cup lime juice
- Lime zest from 1 lime
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1½ teaspoons salt
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ to 1 teaspoon chipotle chili powder
- ½ teaspoon black pepper
Cilantro Lime Butter
- 4 tablespoons unsalted butter
- 1½ tablespoons reserved marinade
- 1½ tablespoons finely chopped cilantro, packed
- 1 tablespoon lime juice
Salsas (Optional)
- Avocado Corn Salsa (highly recommended)
- Corn Salsa
- Mango Salsa
- Pineapple Salsa
Instructions
- Prepare the Marinade: Whisk all marinade ingredients in a medium bowl until combined. Remove 1½ tablespoons of the marinade and set aside in a small microwave-safe bowl for making cilantro lime butter later.
- Marinate the Salmon: Place the salmon fillets skin-side down in a snug 9x13 baking dish. Pour the remaining marinade evenly over the salmon. Let marinate at room temperature for 30 minutes while preparing and refrigerating your choice of salsa.
- Preheat the Grill: Heat the grill to a high temperature (450°F-500°F) with the lid closed. Clean the grill thoroughly using a wire grill brush. Grease the grill grates generously with oil using tongs wrapped with a paper towel soaked in vegetable or grape seed oil.
- Grill the Salmon - Side One: Remove the salmon from the marinade one fillet at a time, drizzling and rubbing the skin with oil. Place each fillet skin side down on the grill, flesh side up. Grill uncovered for 4-5 minutes without moving, until the salmon releases easily when checked with a fish spatula.
- Grill the Salmon - Side Two: Carefully flip the salmon using tongs and a metal fish spatula so the flesh side is down and skin side up. Grill for an additional 2-3 minutes, depending on thickness, until the internal temperature reaches 125-130°F. Remove from grill and tent with foil to rest for 5 minutes.
- Make Cilantro Lime Butter and Serve: Melt the reserved marinade with butter in the microwave in 30-second bursts, stirring until smooth. Stir in lime juice and chopped cilantro. Brush the rested salmon with the cilantro lime butter and serve extra on the side. Top with your choice of avocado corn salsa, corn salsa, mango salsa, or pineapple salsa and enjoy!
Notes
- For best results, use a fish spatula to gently flip the salmon to prevent sticking and breaking.
- Adjust the chipotle chili powder quantity based on your preferred spice level.
- Letting the salmon rest after grilling allows the juices to redistribute, keeping it moist.
- If you don’t have a grill, you can pan-sear the salmon on a hot skillet following similar steps.
- The salsas add a refreshing contrast to the smoky grilled salmon—try making at least one for the full flavor experience.