Grilled Salmon with Jalapeño Lime Marinade
This grilled salmon is marinated in lime juice, jalapeño hot sauce, salt and pepper before being cooked on the grill. It is finished with fresh lime and jalapeño slices and served with rice, baked black beans, guacamole, pico de gallo, lettuce, cilantro and sour cream.
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.
Notes
Serving suggestion: Serve the grilled salmon with steamed rice, baked black beans, guacamole, pico de gallo, fresh lettuce, cilantro, and sour cream for a fresh, Mexican-inspired meal.
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