This grilled salmon recipe is your ticket to juicy, flavorful salmon every time, with readers raving: ”Absolutely amazing!!!…The salsa was amazing and paired wonderfully with the salmon. So very very good!!!” “This recipe was incredible…My friends said it was like eating in a 5-star restaurant,” and “Winner winner! I followed it as written & it did not disappoint!”
This grilled salmon recipe is elevated by a chili-lime marinade, avocado corn salsa, expert technique, and tips to create the juiciest salmon you’ve ever tasted!
There’s no easier, quicker, healthier, or more satisfying summer entrée than perfectly grilled salmon! With expert-tested techniques and step-by-step guidance, you’ll love this foolproof recipe because:
Above all, what you’ll especially love about this recipe is the FLAVOR! The chili lime marinade is an intoxicating, full-throttle blend of chipotle chili powder for a smoky heat, mixed with chili powder, cumin, smoked paprika, garlic power, onion powder, lime juice and olive oil that soaks into the salmon and caramelizes on the grill. If you want to elevate the salmon one step further, drizzle the cooked fillets with cilantro lime butter for extra luxurious, tangy, lime decadence. SO GOOD.
You can skip the butter for a healthier bite, but please don’t skip the avocado corn salsa. It’s a chunky salsa meets guacamole made with creamy avocados, sweet corn, juicy tomatoes, spicy jalapenos, zesty cilantro, punchy onion, and garlic. Its creamy, crunchy, fresh, vibrant salty splendor is a match made in heaven with the grilled salmon delivered on your plate. It elevates the recipe from amazing to otherworldly.
benefits of grilled SALMON Marinade
This grilled salmon recipe is dripping with flavor from the chili lime marinade. It’s made with a few simple ingredients that become exponentially more delicious upon caramelization. The marinade:
adds flavor from the inside out
locks in moisture so the salmon stays juicy
tenderizes the salmon muscle fibers
the honey helps promote caramelization when grilled for added flavor
help with digestion because tender, broken down fibers are easier to digest
helps toreduce carcinogens salmon from becoming damaged .
grilled SALMON Marinade ingredents
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
Here’s what you’ll need for this easy salmon marinade:
The Best Salmon for Grilling
To make the best grilled salmon, start best salmon available:
Use wild-caught salmon. Look for salmon that is bright pink, smells fresh but not fishy, and, if possible, is wild-caught. I prefer wild-caught salmon (king, coho, and sockeye) because it has a richer flavor, but if you want a milder taste, then farm-raised Atlantic salmon might be the way to go. Atlantic salmon can cook up watery or mushy due to the artificial diet, but I have had success with farm-raised salmon from Costco; they seem to have higher-quality suppliers.
Do I grill salmon with the skin on? Take special care to purchase SKIN ON salmon! The skin insulates the salmon and prevents it from drying out. It also makes it easier to flip the salmon fillets without them falling apart. If you can’t get skin-on salmon, consider grilling the salmon in foil instead.
What size salmon is best? You can use either 6 6-8 oz. salmon fillets OR one wild Alaskan salmon fillet that you slice into fillets (which tends to be less expensive).
Can I use frozen salmon? Absolutely! Frozen salmon fillets are a fabulous option. Look for wild-caught fillets and thaw them before cooking.
Where to purchase salmon? I usually buy one large salmon fillet at the seafood counter of my grocery store so I know it’s fresh and can ensure it has the skin on. Sometimes it can be hard to tell if a fish is skinless or skin-on in the package.
How to Make Grilled Salmon
Now to the main event! Below is a guide for how to grill salmon perfectly every time. You will find full measurements in the recipe card at the bottom of the post.
1. marinate salmon
The marinade is crucial to create grilled salmon EXPLODING with flavor and is a key factor in keeping the salmon juicy. The olive oil adds moisture and the oil-soluble flavors evenly distribute throughout the fish to fully unlock the flavor.
To marinate the salmon, place the fillets in a dish, flesh side UP so they snuggly fit. Mine fit perfectly in a 9×13 baking dish. Make the marinade oil, lime juice, lime zest and seasonings together then pour it all over the salmon. Let the salmon marinate at room temperature for 30-45 minutes. Prep the grill the last 15 minutes of marinating.
Marinating the salmon also brings it to room temperature. You should never grill salmon straight from the refrigerator. It needs to rest at room temperature before cooking in order for it to cook evenly otherwise you are left with an overcooked exterior and cold interior. Bringing the salmon to room temperature also relaxes the cold muscle fibers so they release natural moisture which is then reabsorbed into the muscle for juicier results (otherwise the moisture stays trapped in the fibers).
2. heat grill
Heat the grill with the lid closed cranked to the maximum high temperature so it can achieve temperature more quickly; plan on 10-15 minutes. Once the grill is hot, you can adjust the temperature as needed. Don’t add the salmon until the grill is hot or it is more likely to stick to the grill. Also, don’t grease the grill until you’re ready to grill the salmon.
3. clean grill
Once the grill is fully heated, clean it thoroughly with a wire grill brush. It’s easiest to remove old food after the grill is super-hot and the old bits of food start to char and crumble. A clean grill ensures direct contact with the hot greased grill which prevents sticking and also creates a beautiful sear complete with rewarding grill marks.
4. GREASE the GRILL and salmon
It is important to grease the grill and the fish to ensure the salmon won’t stick to the grill. Once the grill has reached temperature, generously grease the grill greased with oil. Next, as you remove the fillets from the marinade one by one, drizzle the skin side of the salmon with oil and rub it in a bit. This is double insurance that it won’t stick to the grill.
Take care to use a high smoking point, neutral oil to grease both the fish and the grates such as grape seed oil or vegetable oil. Do NOT use olive oil because it has a lower smoking point, which means that overheating will not only smoke you out but can adversely impact the oil’s flavor and produce low levels of harmful compounds due to the high antioxidant content in the oil.
Grill the salmon over direct heat on a 450°-500° F hot grill. Grilled salmon should be cooked quickly at high heat so the skin gets crispy and the salmon doesn’t dry out.
What side do you grill salmon on first?
Always grill the salmon skin side down first, flesh side up. The majority of time on the grill will be cooked with the skin side down. The skin insulates the salmon from the high heat and prevents it from drying out, it also gives the salmon time to firm up while it cooks so it can be flipped without falling apart. Don’t touch the fish or try and flip it before 4 minutes because the fish will stick to the grates at first, and will break. After 4 minutes, however, the skin will crisp and release naturally, making the salmon easy to flip to the other side.
How Long to Cook Grilled Salmon?
The exact cooking time will depend on the thickness of your salmon fillets, but a standard fillet that’s about 1″ thick at the thickest part, will require 6-8 minutes total cooking time. Cook skin side down first for about 4-5 minutes on hot grates, then flip and cook an additional 2-3 minutes or until the salmon reaches desired temperature. If you like your salmon more well done, cook an additional 2 minutes on the first side, when the salmon is skin side down.
how to tell when salmon is done
The most accurate way to see if your salmon is done is with an instant read meat thermometer. You can also pay attention to appearance. As salmon cooks, it changes from bright pink (raw) to opaque pink. The outside of the salmon should be completely opaque but the center should still be a bit translucent, a moist coral color, but not raw. If the salmon is completely opaque all the way through, it won’t be as juicy and tender.
Cooked salmon will also easily flake with a fork along the muscle fibers. Take care not to overcook your salmon because it will only remain buttery, juicy and tender as long as it isn’t overcooked. It is better for salmon to be under-cooked than overcooked in my opinion.
What Temperature Is Grilled Salmon Done?
America’s Test kitchen suggests cooking your salmon to 125-130 degrees F (52 degrees C) to avoid overcooked salmon. 125-140 degrees will be medium to medium-well. I like to cook mine to 130 degrees F and the results are always perfect after a 5-minute rest. During the 5-minute rest, the salmon will continue to cook once pulled from the grill and rise about 5 degrees. Always take this carry over into consideration when taking the temperature of your salmon or any protein.
Note: The FDA advises salmon should be cooked to an internal temperature of 145 degrees Fahrenheit, HOWEVER, if you cook your salmon to this temperature, it will be dry, chalky and overdone.
Test individual salmon fillets for doneness. Salmon fillets are often different thickness, which means they can be done at different times. Different zones of your grill can also cook at different temperatures so it’s important to check the temperature of each fillet and remove them as they finish cooking.
let the salmon rest
After your grilled salmon is finished cooking, transfer it to a plate and let it rest for 5 minutes before serving. While the salmon cooks, the juices are forced away from the heat to the middle of the fish. The resting time allows for the redistribution and reabsorption of the juices throughout the whole fillet for optimal flavor and juiciness. If you don’t allow for this calming period, valuable moisture-giving juices will seep out and be lost when you bite into the salmon, resulting in less juicy fish.
CAN I PREPARE grilled SALMON IN ADVANCE?
The salmon should only be marinated for 30-45 minutes then grilled right away. If you want to prep the recipe in advance, you can:
Prep salmon: slice the salmon into fillets and store in the refrigerator.
Prep marinade: whisk the marinade ingredients together and store in an airtight container in the refrigerator WITHOUT the salmon for up to 3 days.
How do I prevent salmon skin from sticking to the grill? How do I prevent salmon from falling apart when flipping?
If you follow the recipe instructions, you won’t have any problems with your salmon sticking or falling apart. Here’s a summary of helpful tips and tricks:
Grilled Salmon Marinade Variations
HOW TO STORE grilled SALMON
Store leftover salmon in an airtight container in the fridge for up to three days. You can enjoy the grilled salmon warm in tacos, burritos, rice bowls, etc. or cold in sandwiches, sandwiches, wraps etc. I’ve included all sorts of ways to enjoy leftover salmon a few sections below.
HOW TO FREEZE grilled SALMON
You can freeze leftover salmon for up to 3 months. To freeze, place salmon fillets in a freezer size bag along with the glaze, squeeze out excess air to preserve freezer burn, label and freeze. You can also freeze individual salmon fillets plastic wrap before storing together.
HOW TO REHEAT grilled SALMON
From the fridge: gently reheat the salmon in a skillet, covered, for about 5 minutes or in the microwave at 30-second intervals. You can also warm in the oven for 10-15 minutes at 275 degrees F, until it reaches an internal temperature of 125°F to 130°F. Take care not to overcook the salmon or it will become dry.
From frozen: thaw salmon in the refrigerator overnight then reheat per any of the above methods.
What to Serve with Grilled Salmon
This grilled salmon recipe is a delicious, blank canvas for sauces and salsas. My favorite to serve it with is creamy, crunchy, sweet, tangy avocado corn salsa but it would also be delicious with:
WHAT sides SHOULD I SERVE WITH grilled salmon?
This grilled salmon recipe is almost a meal-in-one with the salmon and salsa, just add some rice and watermelon and call it a day! It would also be delicious with:
WHAT ELSE CAN I MAKE WITH grilled salmon?
Grilled salmon is fabulous in its simplicity or it is magical in its versatility. You can make SO many other dishes with this recipe, here are just a few:
HELPFUL SALMON FACTS:
You should NOT rinse your fish before cooking! The USDA cautions: “do not rinse raw fish, seafood, meat, and poultry. Bacteria in these raw juices can splash and spread to other foods and surfaces. Cooking foods thoroughly will kill harmful bacteria.”
Absolutely! In fact, the skin contains more of the same minerals and nutrients contained in salmon, so it is highly nutritious. Grilled salmon skin is especially delicious because it gets super crispy.
Although a whole fillet looks like a lot of protein, it goes down surprisingly easy! There are quite a few variables to when it comes to serving size such as what you are serving with your salmon and how big of eaters your audience is, but the general rule of thumb is about ½ pound per person, so one 8 oz. salmon fillet.
Like everything, salmon is great in moderation. The American Heart Association recommends eating at least two 3.5-ounce servings of fatty fish like salmon every week. It should not be eaten every day, however, due to concerns about the trace amounts of mercury in seafood.
Salmon is be a low-calorie protein source that is rich in heart-healthy omega-3s, and low in saturated fat. It is also an excellent source of several B vitamins, antioxidants and potassium. Studies show that salmon can help lower inflammation, which may reduce the risk factors for several diseases. A growing number of studies also suggest that including salmon in your diet might improve brain function and even reduce symptoms of anxiety, depression and the risk of age-related memory problems.
The omega-3 fatty acids in salmon are linked to reducing inflammation which may help skin retain moisture. Salmon is also a good source of vitamin E and zinc which are good for the skin.
COOKED salmon is safe to eat during pregnancy but pregnant women should not eat raw salmon, including sushi. They should also take care when handling raw salmon because raw fish could contain parasites or harmful bacteria.
Always grill salmon skin side DOWN first. salmon skin side down first you ensure the flesh part of the salmon can firm up before you flip it and it comes in contact with the grill which will prevent it from sticking and falling apart. The skin also insulates the salmon and prevents it from drying out.
Yes, you should flip salmon on the grill so both sides have time to char a bit. Start with the skin side down so the salmon doesn’t easily fall apart and flip only after 4 minutes when the fish has firmed up.
Start fillets with the skin on, drizzle the skin with oil and grill skin side DOWN first. The majority of the grilling time should be done with the skin side down so the fish can cook without drying out. This will also crisp up the skin and firm up the fish making it easier to flip without falling apart. The flesh side of the salmon should also be coated in a wet rub or high smoking point oil before coming in contact with the grill.
You have likely noticed the grey part of in wild salmon located just above the skin, separating the flesh. This is subcutaneous fat. It is rich in omega-3 fatty acids and healthy for you, so don’t shy away!
Salmon Recipe (Grilled)
- Total Time: 38 minutes
- Yield: 6 1x
Description
This Chili Lime Grilled Salmon recipe is deceptively easy with hardly any cleanup but delivers big, bold flavors that will have everyone swooning and make you look and feel like a professional chef! It's is made by bathing the salmon fillets with a vibrant, aromatic chili lime marinade for 30 minutes then grilling to succulent perfection. Serve the grilled salmon plain or douse with cilantro lime butter and/or serve with avocado corn salsa for the ultimate symphony of flavor and texture in each mouthwatering bite.
Ingredients
- 6 salmon fillets, SKIN ON ((or 1 large fillet cut into 2-inch pieces))
- neutral, high smoking point such as vegetable oil or grape seed oil for grilling
- ¼ cup lime juice
- lime zest from 1 lime
- 2 tablespoon honey
- 2 tablespoons olive oil
- 2 teaspoon chili powder
- 1 1/2 tsp EACH salt, ground cumin
- 1 tsp EACH smoked paprika, onion powder, garlic powder, dried oregano
- ½–1 teaspoon chipotle chili powder
- 1/2 teaspoon pepper
- 4 tablespoons unsalted butter
- 1 ½ tablespoons Reserved Marinade ((in directions))
- 1 1/2 tablespoons finely chopped cilantro, packed
- 1 tablespoon lime juice
- Avocado Corn Salsa ((HIGHLY RECOMMEND))
- Corn Salsa
- Mango Salsa
- Pineapple Salsa
Instructions
- Whisk all of the marinade ingredients together in a medium bowl. Remove 1 ½ tablespoons marinade and transfer it to a small, microwave safe bowl to use later in the Cilantro Lime Butter; set aside.
- Line the salmon fillets skin side down in a 9×13 baking dish, or a dish that fits them snuggly together. Pour the remaining marinade evenly over the top of the salmon. Marinate at room temperature for 30 minutes. Prep and refrigerate your salsa, if using, while the fish marinates.
- After 30 minutes, heat the grill with the lid closed to 450°F-500°F. Clean grill thoroughly with a wire grill brush. Once grill has reached temperature, generously grease the grill by holding tongs greased with vegetable oil or grape seed oil.
- Remove the salmon one by one from the marinade and drizzle and rub vegetable oil or grape seed oil over the skin. Place salmon skin side DOWN, flesh side up. Grill for 4-5 minutes, uncovered, without touching, until the salmon easily releases from the grill when you check a corner with a fish spatula.
- Using tongs and a metal fish spatula, carefully turn the fish onto the other side, so that the flesh side is down, the skin side is up. Grill for another 2-3 minutes depending on thickness, until the fish reaches 125-130 degrees F on an instant read thermometer. Remove the salmon from the grill and tent with foil and let rest 5 minutes before servings. Meanwhile make the Cilantro Lime Butter if using:
- Add butter to the reserved 1 ½ tablespoons marinade in the microwave safe bowl. Microwave for 30 seconds then at 10 second intervals until melted. Stir in the lime juice and cilantro. Brush salmon with butter and serve extra on the side. Top fish with avocado corn salsa, corn salsa, mango salsa, or pineapple salsa and dig in!
- Prep Time: 30 minutes
- Cook Time: 8 minutes
