With an herby, zesty-freshness, this Cilantro Lime Grilled Salmon is perfect for easy weeknights at home. The lime brings the tang, while the cilantro gives it that brightness we all love. It’s so flavorful and juicy, you’ll want to make it for dinner parties too.
Serve it with rice, quinoa, cauliflower, or your favorite side. Add some broccoli for a simple and healthy complete meal!
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We love making easy and healthy mains like this all year, but it really shines in the summer time when fresh and tasty are a must. I can’t stress how much you’ll be surprised by how delicious and easy it is.
By the way, if you’re looking for other AMAZING salmon recipes try our grilled salmon burgers and our grilled salmon tacos.
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Why You’ll Love This Recipe…
- If it’s bright and fresh flavor your after, you’ve made the right choice. The flavors are fresh and light, while the salmon feels indulgent thanks to it’s high fat content (good fat).
- You know, salmon is kind of a cheat code to healthy eating. Here’s why. It’s very fatty, so it seems like your enjoying something closer to a treat rather than a healthy meal. But that fat happens to be the good kind. The flavors are bold, and it’s packed with protein. Plus it’s not very expensive.
- Short on time. I know, I know…Who isn’t? This recipe is quick, taking just 30 minutes from start to your plate. Plus it’s super simple. You only need 9 ingredients. It’s the perfect meal when you want a tasty meal but you don’t want to be in the kitchen all day.
Ingredients
- Salmon – we prefer Atlantic salmon over sockeye as we’ve found it to be juicier.
- Olive Oil – we like extra-virgin, but that’s a personal choice. Olive oil helps keep the fish juicy and the marinade stick.
- Lime – adds that tang and helps marinate the fish.
- Brown Sugar – adds sweetness and also helps create a caramelized crust.
- Cilantro – for that herby, bright freshness, that goes great with lime.
- Garlic
- Cumin – adds some more depth to the dish.
- Paprika – adds a hint of smokiness and great color.
- Salt – we prefer kosher salt.
- Pepper – freshly cracked black pepper is best.
See the recipe card for quantities.
How to Make Cilantro Lime Grilled Salmon
Cut the salmon into 8 equal pieces, then place them in a large freezer bag.
Mix the olive oil, lime juice, brown sugar, chopped cilantro, minced garlic, cumin, paprika, salt, and pepper in a bowl.
Add the marinade and salmon to the bag. Seal the bag and massage the marinade into the salmon so it’s fully coated. Refrigerate for 30 minutes.
Preheat your grill pan to medium heat. Make sure to oil the grill pan really well so the salmon doesn’t stick.
Put the salmon on the grill and cook for about 6 minutes on the first side. Then, flip it and cook for another 4 minutes or until the inside temperature is 145 degrees.
Serve on top of rice with your favorite toppings. Enjoy!
Top Tip
Marinating the salmon isn’t absolutely necessary, especially if you’re running out of time. BUT, we like it best when we soak the salmon for about 30 minutes.
However, you don’t want to leave it in the marinade for much longer as the acid in the limes starts to “cook” it.
Equipment
We used a grill pan to cook this recipe. But you can also cook it on the grill.
Storage
Store leftover grilled salmon in an airtight container in the fridge for up to 3 days. It’ll still be juicy. If you’re freezing it, wrap it tightly in foil or plastic wrap first, then pop it into a freezer bag for up to a month.
FAQ
Fresh lime juice is best for the bright, tangy flavor, but bottled works in a pinch.
Yes. Bake it at 400°F for about 12-15 minutes, until it starts to flake, or when the internal temp is around 145-degrees at the thickest part.
Cilantro Lime Salmon Recipe
Ingredients
- 2 Lbs Salmon
- 3 Tbsp Olive Oil
- ¼ Cup Lime Juice About 2 Limes
- 2 Tbsp Brown Sugar
- ½ Cup Cilantro Chopped
- 2 Garlic Cloves Minced
- 1 ½ Tsp Kosher Salt
- ½ Tsp Black Pepper
- 1 Tsp Cumin
- 1 Tsp Paprika
Instructions
- Cut the salmon into 8 equal pieces, then place them in a large freezer bag.
- In a small bowl, mix the olive oil, lime juice, brown sugar, chopped cilantro, minced garlic, cumin, paprika, salt, and pepper.
- Pour the marinade into the bag with the salmon. Seal the bag and massage the marinade into the salmon so it’s fully coated. Refrigerate for 30 minutes.
- Preheat your grill pan to medium heat. Make sure to oil the grill pan really well so the salmon doesn’t stick.
- Put the salmon on the grill and cook for about 6 minutes on one side. Flip it and cook for another 4 minutes or until the inside temperature is 145 degrees.
- Serve on top of rice with your favorite toppings. Enjoy!
Notes
- Store leftovers in an air-tight container in the fridge for up to 3 days.
- To cook this on the grill outside, place the salmon, skin-side down, on the hot zone on the grill. Most of the cooking will take place on the skin side. Allow 6 to 8 minutes, depending on the thickness.
- Gently flip the salmon over onto the lower heat side. If it sticks, give it another minute or two. When it’s ready, it will release quickly. Depending on the desired doneness, cook for an additional 2 to 4 minutes on the other side.
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