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5 from 2 votes

Chili Lime Grilled Salmon with Caribbean Salsa & Salmon Grilling Guide

Marinated Chili Lime Salmon, grilled to perfection, and served with a tropical Caribbean Salsa. Plus, useful tips on how to pick and perfectly grill salmon, and more. It's keto, low carb, paleo, and Whole30.
Course:Main Course
Cuisine:American
Keywords:grilled salmon
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories407 kcal

Ingredients

FOR THE SALMON:

  • 1/4 cup fresh lime juice
  • 2 tbsp olive oil
  • 1 tbsp honey optional
  • 2 tsp Dijon mustard
  • 1 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 2 lbs skin-on Norwegian salmon fillet

FOR THE SALSA (OPTIONAL):

  • 1 cup fresh diced pineapple
  • 3/4 cup fresh diced mango
  • 1/4 jalapeno de-seeded and sliced
  • 1/8 tsp ground black pepper
  • 1 1/2 lime juiced
  • 1/8 tsp salt (or more if desired)
  • 1/4 cup diced red onion
  • 2 tbsp chopped cilantro or parsley
  • 1/3 cup diced tomatoes

Instructions

  • Prepare marinade. Place all ingredients (except salmon) in a jar, shaking well. Pour half of the marinade into a sealable plastic bag and then place salmon inside.  
  • Reserve the remaining marinade in the jar. Let salmon sit at room temp for about 20 minutes while marinating.Meanwhile, prepare salsa. Cut all ingredients, place all in a medium bowl, mix, and cover. Refrigerate for about 20-30 minutes so all the flavors come together.
  • Remove salmon from bag and discard marinade from the bag. Clean and oil grill (see tip #3 in post). Make sure grill is on medium-high before starting to grill.
  • Place fillet skin-side up (unless you like crispy skin – in that case, start grilling salmon skin side-down first), an inch apart each. When salmon is about 60% cooked and changes color in the middle, flip it using two large flat spatulas.
  • For 1-inch-thick fillet, it takes about 5-6 minutes. After flipping salmon, brush with remaining marinade and let cook for about 4 more minutes or until cooked through. Let rest for 3-5 minutes before serving. Serve with salsa on top.

Recipe Video

Recipe Notes

  • This grilled salmon recipe by itself is keto, low carb, paleo, and Whole30 -- depending on the diet, just skip honey and either skip the Caribbean salsa or eat in moderation.
  • Storage: store grilled salmon in the fridge in a airtight container for up to 2 days, or freeze for up to 4-6 months.  
  • Love salmon? Try also our One Pan Sriracha Teriyaki Salmon with Snap Peas.
  • ★ Did you make this recipe? Please, give it a star rating below!!

Nutrition

Calories: 407kcal | Carbohydrates: 21g | Protein: 46g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 124mg | Sodium: 860mg | Potassium: 1316mg | Fiber: 2g | Sugar: 14g | Vitamin A: 700IU | Vitamin C: 46.4mg | Calcium: 50mg | Iron: 2.4mg
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