Grilled jalapeño lime salmon is a simple summer recipe with bold, fresh flavors. Marinate a whole salmon fillet in lime juice, jalapeño hot sauce, olive oil, salt, and black pepper, then grill until tender and flaky. Serve it with rice, fresh salad, guacamole, pico de gallo, and black beans for an easy Mexican-inspired meal.
A Mexican-Inspired Salmon for Summer
In my family, we like bold flavors and spices, so salmon with a little heat is always welcome at the table. During the summer, we grill salmon quite often, and I like having different ways to season it.
This Mexican-inspired salmon is one of the simplest versions. The marinade only takes a few minutes to mix, and the salmon doesn’t need a long time in it before it goes on the grill. Lime juice adds a fresh, tangy flavor, while jalapeño hot sauce gives the salmon a little heat. Olive oil, salt, and freshly ground black pepper round out the marinade.
I use store-bought jalapeño hot sauce here, so there is no need to chop several different chilies or make a complicated marinade. You can also adjust the heat depending on the hot sauce you use and how spicy you like your food.
Serving the Salmon
Although the flavors are Mexican-inspired, we don’t always serve this salmon with tortillas. This time, I served it with steamed rice and a fresh salad, along with several sides that worked really well with the spicy lime-flavored salmon.
Sides for Grilled Jalapeño Lime Salmon
I made my Homemade Guacamole, Simple Refried Black Beans without the cheese, and Pico de Gallo. I also put sour cream, fresh cilantro, and lime wedges on the table.
The combination gives you plenty of different flavors and textures. The guacamole and sour cream are creamy, while the pico de gallo adds freshness and a little extra heat. Rice and black beans make the meal more substantial, and a squeeze of fresh lime brings everything together.
Tortillas would also work well if you want to serve the salmon as tacos or let everyone make their own wraps.
Grilling a Whole Salmon Fillet
For this recipe, I use one large salmon fillet, about 1 kg (2.2 lb), with the skin on and the pin bones removed. Keeping the salmon in one piece makes it particularly easy to serve several people.
I place the salmon on foil before putting it on the grill. The foil makes the large fillet easier to handle and helps prevent it from sticking to the grill grates. Once cooked, you can lift the whole fillet from the grill without having to turn or move it around too much.
The exact cooking time will depend on the thickness of the salmon and the heat of your grill, so I don’t rely on the clock alone. The salmon is ready when it is cooked through and flakes easily.
A thick fillet may need a little more time, so it’s better to check the thickest part than to follow a fixed cooking time. You want the salmon cooked through but still moist.
Adjust the Heat to Your Taste
The jalapeño hot sauce is what gives this salmon its heat, so the recipe is easy to adjust. If you like spicy food, use a hotter sauce or add some fresh sliced jalapeño when serving. If you prefer less heat, choose a milder jalapeño sauce.
I like to serve some fresh lime alongside the salmon. A squeeze of lime adds brightness, and it works especially well with the richness of the salmon and the heat from the jalapeño.
This is an easy meal to put together when the weather is good, and you want to cook outside. The salmon takes very little preparation, and you can make the sides while it marinates and grills. Bring the whole fillet to the table, put the sides alongside it, and let everyone build their own plate.
If you like a little extra heat, serve the salmon with my Homemade Hot Sauce, made with red chilies. You can also find more Mexican-inspired recipes in my Mexican recipes collection.
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Grilled Salmon with Jalapeño Lime Marinade
Equipment
- grill
- Heavy-duty aluminum foil
- Small bowl or shallow dish for marinating
- Tongs
- Pastry brush or oil spray for the foil
- Citrus juicer or reamer
Ingredients
- 1 kg (2.2 lb) salmon with skin, bones removed
- 2 – 3 tbsp jalapeño hot sauce
- 2 limes 1 for the marinade, 1 for serving
- 1 tbsp olive oil
- 2 tsp salt to taste
- 1 tsp freshly ground black pepper to taste
- 1 jalapeño thinly sliced
- Fresh cilantro for serving
Instructions
- Place the salmon fillet in a shallow dish. Add the jalapeño hot sauce, lime juice, olive oil, salt, and black pepper. Turn the fillet to coat well. Cover and marinate in the refrigerator for 20 minutes.
- Heat the grill to medium-high heat. Place a sheet of heavy-duty foil on the grill and lightly oil it.
- Remove the salmon from the marinade and place the fillets flesh-side down on the oiled foil. Grill for about 10 minutes, depending on the thickness of the fillets.
- Carefully turn the salmon so the skin side is against the foil. Continue grilling for another 10 minutes, or until the salmon is cooked through and flakes easily.
- Remove from the grill and squeeze fresh lime juice over the salmon. Top with sliced jalapeño and serve with lime wedges and fresh cilantro.
