Lime-Marinated Grilled Salmon

55 Reviews

Prep: 10 min
Cook: 10 min
Ready In: 1 hr 20 min

“The fresh lime juice and mustard add a nice tang to this moist and flaky grilled salmon. I came up with this marinade after tasting something similar at a friend's house and it is now one of our favorite ways to do fish. You may also use other firm fish steaks instead of salmon; halibut, tuna and swordfish all work well.” - by whodunitrdr

Directions

Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

Nutrition

Amount Per Serving (4 total)

Calories
311 cal
16%

Fat
19.8 g
30%

Carbs
2.1 g
< 1%

Based on a 2,000 calorie diet

Reviews (55)

Rate This Recipe

SunnyByrd

Apr. 17, 2008

"Way to go whodunitdr! Even though I tweaked a teeny by using fresh ginger and garlic and fillets instead of steaks, I am giving this recipe a resounding 5 stars! This dish is CLEAN and perfect. Very r..." See moreefreshing to try a seafood marinade that isn't afraid to let you taste the seafood. Buy good fish and use this recipe. Thanks!"

Rhianna

Feb. 17, 2010

"It was very good. I'll make this again, with these small changes, from the recipe & from what I did: add a little more cayenne & perhaps ginger (both of which I couldn't taste); add 1-2 teasp. brown s..." See moreugar for a sweetening & caramelizing effect; marinate 2 hrs.; sprinkle med. coarse sea salt on the skin (of fillet) just before grilling; and cook on a MED. grill as recipe indicates. What happened this time was I marinated for 4 hrs. and cooked it on a med.-low heat, when recipe asked for marinating 1 hour & grilling on MED. heat; these 2 factors led to a slightly too-dry salmon! So, I need to make this again."