Dinner / Seasonal - Summer
Cilantro Lime Grilled Salmon
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- Micro Plane for Zesting
- Small Saucepan
- 4 (6oz.) skin on salmon fillets
- 2 tablespoons olive oil
- Kosher salt and freshly ground pepper to taste
- 3 tablespoons unsalted butter
- 1 lime, zested
- ½ cup fresh lime juice
- ¼ cup honey
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh cilantro
Using a sharp knife, score the skin side of the salmon in 2 or 3 places to just barely cut into the flesh.
Rub with olive oil
Rub each fillet with a little olive oil and season all over with salt and pepper, getting some of the seasoning into the score marks.
Heat outdoor grill, or use an indoor grill pan set to medium-high.
Once grill is hot, place salmon on grill flesh side down and cook for 6-8 minutes.
Flip and cook salmon
Using a spatula, carefully flip and cook on skin side until salmon is cooked through (about 6 minutes more) or until the center reaches 145 degrees on an instant-read thermometer.
Move to a serving platter and let rest at least 5 minutes.
While salmon is resting, place a sauce pan over medium heat. Add butter, lime juice, honey, and garlic. Stir until butter is melted and all ingredients are combined. Turn off heat and add cilantro.
Pour and serve
Pour warm sauce over salmon and serve.
Serve with a side of black beans, brown rice, asparagus, Brussels sprouts, or your favorite side.