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Grilled Chili-Lime Salmon
Recipes
Grilled Chili-Lime Salmon
4 servings
20 minutes total

Ingredients

  • 2 cloves garlic
  • 2 limes, for juice/wedges
  • ½ teaspoon chili powder
  • ½ teaspoon granulated sugar
  • ½ teaspoon kosher salt
  • 4 (6 oz) salmon fillets, skin removed (about 1 ½ lb)

Steps

    1. Preheat grill (or grill pan) on medium. Chop garlic finely. Juice 1 lime (2 teaspoons); cut remaining lime into 4 wedges. Combine garlic, lime juice, chili powder, sugar, and salt.
    2. Coat salmon with spice mixture (wash hands). Grill salmon 3–4 minutes on each side until centers of fillets flake easily and are 145°F. Serve with lime wedges.
Other Preparation Methods
    • Bake: Preheat oven to 400°F. Arrange 4 (6 oz) salmon fillets, skin removed (about 1 ½ lb), on baking sheet (wash hands). Combine ¼ cup mayonnaise and 2 tablespoons Parmesan cheese; spread over salmon. Top with cracker crumbs; bake 12–15 minutes until centers of fillets flake easily and are 145°F.
    • Sauté: Preheat nonstick sauté pan on medium. Place 1 tablespoon oil in pan, then add 4 (6 oz) salmon fillets, skin removed (about 1 ½ lb; wash hands); cook 3–4 minutes on each side until centers of fillets flake easily and are 145°F, then remove from pan. Add ¼ cup creamy balsamic dressing and 2 tablespoons honey to pan; cook 30 seconds, then drizzle over salmon.

Always check fish for bones.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 320, Total Fat 19g, Sat Fat 3.5g, Trans Fat 0g, Chol 95mg, Sodium 240mg, Total Carb 1g, Fiber 0g, Total Sugar 1g, (Incl. 1g Added Sugars), Protein 34g, Vitamin D 100%, Calc 2%, Iron 6%, Potassium 15%