Cilantro Lime Grilled Salmon is fresh, zesty, and so easy to make. The lime adds a tangy kick, while the cilantro gives it a bright, herby flavor. It’s juicy, flaky, and perfect for a quick dinner that feels a little fancy. You’re going to love every bite!
Serve it with rice, quinoa, cauliflower, or your favorite side. Add some broccoli for a simple and healthy complete meal!
It’s perfect for summer, but you can make it any time you want something fresh and tasty. It’s great for busy weeknights or when you’re grilling and chilling with friends.
I know you’re excited to try this Cilantro Lime Grilled Salmon, but don’t stop here! You’ve got to try our grilled salmon burgers and our grilled salmon tacos.
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Why You’ll Love This Recipe…
- This salmon is full of fresh flavor, bursting with tangy lime and bright cilantro. The flavors are fresh and light, while the salmon stays juicy and tender. It’s the kind of meal that feels fancy but easy to make.
- This is a healthy and filling dinner you can feel good about. Packed with healthy fats, protein, and bold flavors, it’s satisfying without being heavy. Pair it with rice, veggies, or quinoa for a balanced meal.
- This quick and simple recipe comes to the rescue when time is short. You only need about 30 minutes from start to finish. A quick marinade, a few minutes on the grill, and dinner is served. It’s perfect for those busy nights when you don’t want to sacrifice flavor for convenience.
- This dish is a great for any occasion, whether you’re grilling for friends at a summer barbecue or whipping up a weeknight dinner. It’s easy to make but feels a little fancy, so it works just as well for casual meals as it does for impressing guests.
Ingredients
Using high-quality, fresh ingredients is key to making this recipe truly shine. Below, I’ll break down why each ingredient matters and share tips to help you get the best results every time.
- Salmon – We used 88/12 or leaner. Please don’t use high fat ground beef like hamburger for this dish.
- Olive Oil – Keeps the salmon juicy and helps the marinade stick.
- Lime – Adds a tangy flavor and helps tenderize the salmon.
- Brown Sugar – Adds sweetness and helps create a caramelized crust.
- Cilantro – Gives a fresh, herby flavor that pairs perfectly with lime.
- Garlic – Adds savory richness to the marinade.
- Cumin – Brings a warm, earthy flavor 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
Top Tip
For the best flavor, let the salmon marinate for at least 30 minutes, but not much more as the acid in the lime juice can start to break down the fish, making it mushy.
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 stays juicy and flavorful. 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 or until it flakes easily.
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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