Cilantro Lime Grilled Salmon
Tangy lime is married with cilantro, garlic, red pepper flakes, and olive oil that perfectly pairs with the mild flavors of fresh salmon.
Servings: 4 people
- 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.