Southwest Grilled Salmon With Cilantro Lime Butter

Southwest Grilled Salmon With Cilantro Lime Butter

  • Prep Time: 2 hrs 15 mins
  • Total Time: 2 hrs 27 mins
  • Servings: 4

    • About This Recipe

    “Contrasting flavors bring out the best in what is quickly becoming an American backyard favorite.”

    Ingredients

  • 2lbssalmon fillets( skin on)
  • 1tablespoonolive oil
  • 1/4-1/2 cupbutter
  • 1bunchfresh cilantro
  • 2limes
  • 1teaspoonchili powder
  • 1/2 teaspooncumin
  • salt
  • pepper

    • Directions

  • For Salmon: Whisk together olive oil, cumin, chili powder and several chopped cilantro leaves, salt and pepper to taste.
  • Coat flesh side of fish heavily with oil mixture and allow to marinate in refrigerator for 2 hours.
  • Grill well marinated fish on high- skin side down- until just after fat begins to seep from salmon flesh.
  • Fish should be cooked through, but still very moist.
  • Before serving mix melted butter with juice from both limes and crushed and chopped cilantro leaves.
  • Pour over salmon and serve immediately.
  • This dish goes well with oven roasted asparagus or a tossed salad.

    • Reviews

  • “This is such a great recipe. Easy and quick. I had it with a salad and layed in on wild rice with corn. This absorbed the butter/lime/cilantro flavor. I will surely make again.”

  • “Delicious!I didn’t have lime or fresh cilantro, so I used lemon and dried cilantro.It was STILL delicious.Next time I’ll have lime and fresh cilantro…. can’t wait.Thanks!”

  • “Very good, and enough differant from some of the other recipes to really stand out.I was giving some Steelhead Fillets with skin on by a friend and didn’t know what do with them.Found this and so glad I tried it.Used Cilentro straight out of the garden and followed all the directions to the letter and it turned out great.Wonderful blend of flavors and the butter at the end really set it off.Served with artichoke and recipe#38085 and a good bottle of chilled Washington white wine – YUM!!Thanks Joel for posting.”

  • “Excellent salmon recipe – great for grilling!I didn’t use as much butter and it still turned out great!”

  • “This was really good. It flared up quite a bit during grilling but that added to the flavor.What a great idea to add the lime, butter and cilantro sauce after it’s grilled.The butter melted into the salmon and infused it with such an amazing flavor.Thank you Joel for having such great taste and posting this really enjoyable recipe.”

  • “This was really an excellent recipe for grilled salmon.I had some Copper River salmon in the freezer and after defrosting, covered with the olive oil, chili powder, cumin, and chopped cilantro.The only change I made was one for health reasons – I did not use the butter after grillingbut did squeeze fresh limes over the fish. We didn’t miss the butter at all. Thanks for posting Joel.This will be moved to my “Tried and True” file.”

  • “We thought this was super.I did have to tweak it but not enough that I thought it warranted another recipe.I had a 1 1/2 lb salmon filet and it required double everything as one tablespoon of olive oil was just not going to cut it.I also added more chili powder and cumin (sort of tripled the amounts).Make sure to really marinate well and baste with remaining marinade.Delish, love the cilantro!A keeper.”

  • “Very good. Works with skin-on catfish fillets, too…”

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