Lime Marinated Grilled Salmon Recipes

MARINATED GRILLED SALMON

Steps:

• Place marinade in a ziplock bag and mix to combine.
• Add salmon and massage to coat. Marinate for 3 - 24 hours (1 hr minimum).
• Take out of fridge 30 minutes prior to cooking.
• Remove salmon onto plate, allowing excess marinade to drain off.
• Pour remaining marinade into a small saucepan and simmer over medium high for 3 to 5 minutes until syrupy.
• Pour into bowl/jug (some used for basting, some for serving).
• Brush BBQ grills with oil. Then preheat to medium (or medium low for strong BBQ's).
• Drizzle salmon with oil, the place onto the BBQ flesh side down (skin side up).
• Cook for 3 minutes or until golden, then use tongs to carefully turn.
• Brush the flesh with Sauce, then close BBQ lid.
• Cook for 3 - 4 minutes, basting one more time halfway through, or until the internal temperature is 50C/120F(medium rare) or 55C/130F (medium).
• Transfer salmon to plate and serve with remaining Sauce.

THE EASIEST SPICY LIME GRILLED SALMON

Steps:

• Use a microplane to zest the lime and toss the zest into a small mixing bowl.
• Juice the lime, adding the lime juice to the lime zest.
• Add olive oil, minced garlic, soy sauce, crushed red pepper flakes, salt, and pepper to lime juice and whisk to combine.
• Lay salmon in a small baking dish (I like to use a glass container with an airtight lid) and pour the marinade over the fish. Turn the salmon to coat and make sure it's covered in marinade. If you have skin on the salmon, place the filet skin side up so that the marinade can soak in.
• Cover salmon with the airtight lid and store in the fridge for thirty minutes to an hour or until you're ready to eat.
• Heat a grill pan over medium-high heat until it's piping hot (you could also use your outdoor grill). Use a heat-resistant pastry brush to brush olive oil over the grill grates to prevent the fish from sticking.
• Remove fish from marinade and place it on the hot grill pan. Let it cook - without touching it! - for 5-7 minutes (see recipe notes) until salmon has lightened in color. Use a thin spatula to pick up the fish and flip it over on the grill. (If you've oiled your grill, the salmon shouldn't stick too much once those nice grill marks have developed). Cook for another 5-7 minutes until fish is cooked to your desired level of doneness.
• Remove salmon from the grill and serve immediately with extra lime wedges (optional). You could also add an extra sprinkle of flaky salt or red pepper flakes to the fish if you like.

LIME-MARINATED GRILLED SALMON

Steps:

• 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.

LIME AND GINGER GRILLED SALMON

Steps:

• Whisk together lime rind, lime juice, oil, ginger and jalapeno.
• Set aside a teaspoon of the mixture.
• Place salmon steaks in a dish just large enough to hold them.
• Pour remaining lime juice mixture over salmon and turn to coat.
• Marinate at room temperature for 15 minutes, turnig once (Do not marinate longer than 30 minutes or the salmon will go mushy).
• Preheat bbq to medium high and grease grill.
• Bbq salmon turning once, until cooked through, about 3 to 4 minutes on each side.
• Remove to platter and spoon reserved lime juice mixture over salmon.
• Serve immediately.
• If you wish to broil salmon, place on a rack set over a pan.
• Broil about 4 inches from heat, turning once, until salmon is cooked through, about 3 to 4 minutes per side.

PINEAPPLE LIME MARINATED GRILLED SALMON

Steps:

• Pour all the ingredients except the salmon and the cooking oil spray into a large resealable plastic bag.
• Rinse the fish and dry with paper towels.
• Add the fish to the marinade and seal the bag; turn the bag several times to coat completely.
• Refrigerate for 15 minutes up to 1 hour, turning occasionally.
• Lightly coat the grill or broiler pan and rack with vegetable cooking spray.
• Preheat grill on medium-high heat or preheat boiler.
• Remove fish from the marinade; discard marinade.
• Grill or broil the fish 5 inches from the heat for 5 - 7 minutes on each side, or until the fish flakes easily when tested with a fork.

BEER AND LIME MARINATED SALMON

Steps:

• Combine lime juice, beer, soy sauce, ginger, and garlic.
• Mix well.
• Place salmon fillets in shallow glass dish and pour marinade over top.
• Turn pieces several times to coat; cover and refrigerate overnight.
• Preheat oven, broiler or grill.
• Remove salmon from marinade; discard marinade.
• Broil, bake or grill for about 10 minutes (for 1" thick fillets) or until fish flakes in center.
• Serve hot garnished with diced bell pepper, lime zest and pepper on top.

GRILLED SALMON WITH CHILI-LIME SAUCE

Steps:

• To marinate the fish, combine the oil, ginger, garlic, shallots, fish sauce, soy sauce, and sugar in a medium bowl; stir until sugar is dissolved and everything is mixed well.
• Place the salmon fillets in the bowl and turn to coat with the marinade (or put the salmon in a zip lock bag, add the marinade, squeeze out air, and seal).
• Cover and set aside for 20 to 30 minutes, or cover and refrigerate for up to 1 day.
• To prepare the sauce, combine all ingredients listed for the sauce in a small bowl; stir to dissolve the sugar and mix everything well.
• To cook the fish, build a hot charcoal fire or preheat a gas grill.
• Place the fish carefully on the grill for about 5 minutes on each side, depending on the thickness of the fish and how well you like it done.
• Transfer to a serving platter alongside the Chili-Lime Sauce and serve hot or warm.
• Note: To bake in the oven, preheat oven to 375F and bake for about 15 minutes.