Glory Hallelujah, it is salmon season! I mean real, honest to goodness, wild caught Alaskan salmon. Salmon that is free of artificial pink dyes and life in a cage. I know that sounds uppity and pretentious, but I’m kind of a fish snob. Fish that is sub-par tastes…well….fishy. And nobody really loves super fishy fish. If I’m shelling out the extra cash for some salmon, I want it to totally rock. I want to give it the royal treatment and dress it up pretty before serving it for dinner. I want to make a dish that I will remember until the next time I save up enough pennies to be able to afford more! Which is why I created this beautiful Cilantro Lime Grilled Salmon.
Cilantro Lime Grilled Salmon
- 4 salmon filet portions (skin on)
- 1 cup fresh cilantro
- zest of 1 lime
- 2 tsp lime juice (about 1 whole lime)
- 1 clove garlic, minced
- 1/2 cup olive oil (more as necessary)
- 2 tsp kosher salt
- 1 tsp fresh cracked black pepper
- 1/2 tsp crushed red pepper flakes
- 1 lime, quartered (for garnish)
- In a small food processor, pulse together the cilantro, lime zest and juice, garlic, olive oil, salt, black pepper, and red pepper flakes. Add additional olive oil as necessary until you reach a smooth sauce consistency.
- Place the salmon portions in a gallon sized zip top bag. Add the marinade to the bag, press out any excess air and seal. Place in the refrigerator for 1-2 hours (not any longer.)
- When ready to cook, prepare your grill for indirect cooking at medium heat. Your target temperature in your grill should be around 375 to 400 degrees F.
- Remove the salmon from the marinade and place on your grill, skin side down. Use a spoon to spread any additional marinade on top of the salmon. Grill for 8-10 minutes (without flipping) or until the salmon is done. Your salmon is finished when the flesh is opaque and flakes easily with a fork.
- Serve immediately with freshly sliced lime wedges and additional cilantro, if desired.