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Best Grilled Salmon

Juicy, smoky grilled salmon with a bright cilantro-lime butter and optional fruit or corn salsa.
Prep Time30 minutes
Cook Time8 minutes
Total Time38 minutes
Servings: 6 servings

Ingredients

  • 6 salmon fillets, skin on (or 1 large fillet cut into 2-inch pieces)
  • neutral high-smoke-point oil such as vegetable oil or grapeseed oil, for grilling and rubbing
  • 1/4 cup lime juice
  • lime zest from 1 lime
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons salt ground
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2-1 teaspoon chipotle chili powder
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 1 1/2 tablespoons reserved marinade set aside from the marinade to make cilantro lime butter
  • 1 1/2 tablespoons cilantro finely chopped, packed
  • 1 tablespoon lime juice for the butter
  • Avocado Corn Salsa optional, highly recommended
  • Corn Salsa optional
  • Mango Salsa optional
  • Pineapple Salsa optional

Instructions

  • In a medium bowl whisk together the marinade ingredients: 1/4 cup lime juice, lime zest, 2 tbsp honey, 2 tbsp olive oil, 2 tsp chili powder, 1 1/2 tsp salt, 1 1/2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried oregano, 1/2–1 tsp chipotle powder, and 1/2 tsp black pepper.
  • Reserve 1 1/2 tablespoons of the marinade in a small microwave-safe bowl for the cilantro lime butter and set aside.
  • Place salmon fillets skin-side down in a 9×13 (or similarly sized) dish and pour the remaining marinade evenly over the fillets; marinate at room temperature for 30 minutes.
  • While the salmon marinates, prepare your chosen salsa and refrigerate if using.
  • Heat the grill, lid closed, to 450–500°F. Clean the grill with a wire brush and generously oil the grates by holding tongs with oil-soaked paper or a cloth.
  • Remove each fillet from the marinade, drizzle and rub oil over the skin, and place the fillets skin-side down on the hot grill. Grill uncovered for 4–5 minutes without moving until the salmon releases easily.
  • Carefully flip each fillet using tongs and a metal fish spatula so the flesh side is down, then grill 2–3 more minutes (depending on thickness) until an instant-read thermometer reads 125–130°F.
  • Remove salmon from the grill, tent loosely with foil, and let rest 5 minutes.
  • Make the cilantro lime butter: melt the 4 tablespoons butter with the reserved 1 1/2 tablespoons marinade in the microwave (30 seconds, then 10-second intervals as needed), stir in 1 tablespoon lime juice and 1 1/2 tablespoons chopped cilantro.
  • Brush the rested salmon with the cilantro lime butter, serve extra on the side, and top with your choice of avocado corn salsa, corn salsa, mango salsa, or pineapple salsa.

Equipment

  • grill (gas or charcoal)
  • 9x13 baking dish or dish to fit fillets
  • Medium Bowl
  • small microwave-safe bowl
  • wire grill brush
  • Tongs
  • metal fish spatula
  • Instant-read thermometer

Notes

  • Slice salmon into fillets and refrigerate until ready to marinate.
  • Store unused marinade separately in the refrigerator for up to 3 days (do not store with raw salmon).
  • Leftover cooked salmon keeps in the fridge up to 3 days in an airtight container.
  • To freeze raw fillets, place in a freezer bag, remove air, and freeze up to 3 months.
  • Reheat gently to avoid overcooking.