Grilled Chile Salmon with Lime Crema

Name: Grilled Chile Salmon with Lime Crema
Prep time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) skin-on salmon fillets, pin bones removed; Kosher salt; 1 tablespoon chili powder; 1 garlic clove, minced; 1 tablespoon olive oil; 2 teaspoons freshly squeezed lime juice (from about 1/2 medium lime); 1/4 cup finely chopped cilantro leaves; 2 green onions, finely sliced; 1/2 cup Mexican crema or sour cream; Finely grated zest and juice from 1 medium lime, plus more as needed; Kosher salt, to taste; Vegetable oil

Grilling Healthy Salmon Main Dish Latin American Mexican Marinating Seafood Sour Cream Dairy Olive Oil Fish Lime Juice Limes Chili Powder Cilantro Garlic Onions Crema Summer Pescatarian Easy

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4 servings Easy

Total: 25 mins, plus 20 mins marinating and resting time Active: 20 mins

6 Ratings

Ingredients (12)

For the fish:

4 (6-ounce) skin-on salmon fillets, pin bones removed
Kosher salt
1 tablespoon chili powder
1 garlic clove, minced
1 tablespoon olive oil
2 teaspoons freshly squeezed lime juice (from about 1/2 medium lime)

For the sauce:

1/4 cup finely chopped cilantro leaves
2 green onions, finely sliced
1/2 cup Mexican crema or sour cream
Finely grated zest and juice from 1 medium lime, plus more as needed
Kosher salt, to taste

For cooking the fish:

Vegetable oil

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Nutritional Information

Calories479
Fat35.15g
Saturated fat9.21g
Trans fat0.02g
Carbs4.4g
Fiber1.35g
Sugar1.45g
Protein35.92g
Cholesterol108.5mg
Sodium173.41mg
Nutritional Analysis per serving (4 servings) Powered by

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In this easy, healthy recipe for grilled salmon, the fillets marinate quickly with chili powder, garlic, lime, and olive oil. After grilling, the salmon is served with a sauce of Mexican crema or sour cream, lime, cilantro, and green onions. Serve alongside rice pilaf or sautéed zucchini for an easy, healthy dinner.

What to buy: Look for wild or sustainably farmed salmon—check out the Monterey Bay Aquarium’s Seafood Watch for salmon recommendations and find a market or fishmonger you can trust. And see our guide to types of salmon for more about different varieties of the fish.

by Kim Laidlaw

Tips for Salmon and Fish

Tip

How to Pick Salmon

Always look for a salmon that is firm to the touch, but bounces back if you press the flesh. The cut shouldn't have any liquid pooling around it and the meat should also be translucent and moist.

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Next: How to Store Salmon

Tip

How to Store Salmon

Salmon can be stored in its original packaging for up to two days. For optimal freshness, unwrap the salmon, gently pat it dry, and wrap the filet tightly in plastic wrap. Fish like salmon usually fare best at the bottom of the refrigerator.

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Next: How to Freeze Salmon

Tip

How to Freeze Salmon

It is important to capture as much moisture as possible. Wet the salmon, wrap tightly in plastic wrap, and wrap again with aluminum foil. Place the filets in a freezer bag and keep away from the door to ensure a consistent temperature. If the salmon has been previously frozen, do not re-freeze.

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Next: How to Store Fish

Tip

How to Store Fish

The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.

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Next: How to Freeze Fish

Tip

How to Freeze Fish

Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.

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Next: How to Thaw Fish

Tip

How to Thaw Fish

Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.

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Next: How to Pick Salmon

Instructions

1Dry the salmon well with paper towels and season it all over with salt. In a small bowl, combine the chili powder, garlic, olive oil, and lime juice; stir to form a paste. Spread the paste all over the salmon fillets in a thin layer, distributing it evenly. Set aside at room temperature for 15 minutes.
2Meanwhile, make the sauce. Stir together the cilantro, green onions, crema, lime zest and juice, and a pinch of salt. Taste and adjust the seasoning with more lime juice or salt as needed. Transfer to a small serving bowl and set aside.
3Set a large nonstick or well-seasoned grill pan over medium-high heat and wait for it to get hot, about 5 minutes. Brush the surface with vegetable oil and add the salmon fillets skin-side down. Reduce the heat to medium-low and cook, pressing down on the fillets with a spatula to make sure the skin is making contact with the pan. Cook until the skin is crisp, about 6 minutes. Turn the salmon and cook on the flesh side until the salmon is done to your liking (about 1 minute longer for medium-rare). Transfer the fish to a warmed serving platter and cover loosely with aluminum foil. Let it rest for 5 minutes before serving with the sauce.