This cilantro lime salmon is an easy and healthy recipe with a delicious yet subtle flavor that can please almost anyone who enjoys fish. The grill makes the salmon exceptionally tasty because of the smokiness it adds to it.
A huge thank you to Fred Meyer Stores for sponsoring this cilantro lime salmon recipe!
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How to make Cilantro Lime Salmon
- Start off by combining the garlic, ginger, cilantro, brown sugar, lime zest, lime juice, rice wine, low sodium soy sauce, and vegetable oil. Then make sure to reserve 1/4 cup of the sauce before you forget.
- Place the salmon fillets into a bowl and then pour the marinade over the king salmon fillets. Cover with cling wrap and marinate in the fridge for at about 1 hour.
- 3. Fire up the grill to about 500 degrees Fahrenheit then grease the grill grates with a little bit of oil and grill each salmon fillet for 4 minutes per side. So 8 minutes total.
- After the cilantro lime salmon is done, transfer to a plate and drizzle with the reserved marinade over each salmon fillet.
How to grill salmon
- Fire up the grill to about 500 degrees Fahrenheit.
- Place the salmon on the greased grill, skin side down. Then grill each 1-inch salmon fillet for 7-8 minutes total. Make sure to flip the salmon halfway through grilling.
What to serve with cilantro lime salmon
- strawberry pecan salad
- scalloped potatoes
- cranberry broccoli salad
- cilantro lime rice
- mashed potatoes
- garlic asparagus
Cilantro Lime Salmon
- In a large bowl combine minced garlic, grated ginger, chopped cilantro, brown sugar, lime zest, lime juice, rice wine, low sodium soy sauce, and vegetable oil. Reserve 1/4 cup of this sauce for later.
- Place the salmon fillets into the bowl and light turn them to coat completely. Cover with plastic and marinate in the refrigerator for at least 1 hour.
- Fire up the grill to medium high heat and cook the fish on both sides. Grilling time may vary depending on the thickness of each fillet.
- Once the salmon is fully cooked, transfer to a plate and drizzle the reserved marinade over each fillet. Serve hot.
This recipe was originally posted on May 1, 2016, we’ve tweaked it a bit since then.