We eat wild caught salmon all year round, but it is especially delicious cooked outdoors on the grill in the warmer months. There are so many great ways to prepare it, too! Being a flavorful fish, it can hold its own with bold flavors. And this preparation definitely has bold flavors that complement the dense texture, fatty consistency, and hint of sweetness evident in the fish.
The salmon is first briefly marinated in oil, herbs, and seasonings. The combination of chili powder and cumin lend a bit of Southwest flair and heat to the marinade. After grilling, the salmon is finished off with a melted butter, lime juice, and cilantro mixture that mellows and balances out the heat of the marinade. This is at-home Summer dining at its best!
Southwest Salmon with Cilantro-Lime Butter
Southwest Salmon with Cilantro-Lime Butter (adapted from food.com) Total Time Required: 1 hour, Prep Time: 15 minutes, Marinate Time: 30 minutes, Cook Time: 15 minutes, Makes: 4 servings
Ingredients:
- 2 pounds salmon fillets with the skin on
- 1 tablespoon olive oil
- 1/4 cup butter
- 1/4 cup fresh chopped cilantro, divided
- 2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- salt & pepper
Directions:
Whisk together the olive oil, cumin, chili powder, and 1 tablespoon of the chopped cilantro. Add salt and pepper to taste.
Mix together the marinade.
Coat the flesh side of fish with the oil mixture. Turn the fish, flesh side down onto a plate and allow it to marinate for 30 minutes in the fridge.
Liberally spread the marinade on the flesh side of the fish.
Heat the grill to medium-high. Grill the fish, skin side down, for 10-12 minutes, until the fat begins to seep from the salmon flesh and it reaches an internal temperature of 135ºF in the thickest part of the fillet.
Grill the fish to an internal temperature of 135ºF.
Melt the butter and mix it with the juice from the limes and the rest of the chopped cilantro.
Mix together the melted butter, lime juice, & cilantro.
Pour the butter mixture over the salmon.
Pour the cilantro-lime butter . . .
. . . over the cooked salmon.
Serve immediately.
Serve immediately.
Bon Appétit! ~Linda
Southwest Salmon with Cilantro-Lime Butter (adapted from food.com) Total Time Required: 1 hour, Prep Time: 15 minutes, Marinate Time: 30 minutes, Cook Time: 15 minutes, Makes: 4 servings
Ingredients:
- 2 pounds salmon fillets with the skin on
- 1 tablespoon olive oil
- 1/4 cup butter
- 1/4 cup fresh chopped cilantro, divided
- 2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- salt & pepper
Directions:
Whisk together the olive oil, cumin, chili powder, and 1 tablespoon of the chopped cilantro. Add salt and pepper to taste.
Coat the flesh side of fish with the oil mixture. Turn the fish, flesh side down onto a plate and allow it to marinate for 30 minutes in the fridge.
Heat the grill to medium-high. Grill the fish, skin side down, for 10-12 minutes, until the fat begins to seep from the salmon flesh and it reaches an internal temperature of 135ºF in the thickest part of the fillet. .
Melt the butter and mix it with the juice from the limes and the rest of the chopped cilantro. Pour the mixture over the salmon and serve immediately.