Grilled Chile Salmon with Lime Crema Recipe

Name: Grilled Chile Salmon with Lime Crema Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) skin-on salmon fillets, pin bones removed; Kosher salt; 1 tablespoon chili powder; 1 garlic clove, minced; 1 tablespoon olive oil; 2 teaspoons freshly squeezed lime juice (from about 1/2 medium lime); 1/4 cup finely chopped cilantro leaves; 2 green onions, finely sliced; 1/2 cup Mexican crema or sour cream; Finely grated zest and juice from 1 medium lime, plus more as needed; Kosher salt, to taste; Vegetable oil

Servings: persons

4 (6-ounce) skin-on salmon fillets, pin bones removed
Kosher salt
1 tablespoon chili powder
1 garlic clove, minced
1 tablespoon olive oil
2 teaspoons freshly squeezed lime juice (from about 1/2 medium lime)
1/4 cup finely chopped cilantro leaves
2 green onions, finely sliced
1/2 cup Mexican crema or sour cream
Finely grated zest and juice from 1 medium lime, plus more as needed
Kosher salt, to taste
Vegetable oil

1
Dry the salmon well with paper towels and season it all over with salt.
2
In a small bowl, combine the chili powder, garlic, olive oil, and lime juice; stir to form a paste.
3
Spread the paste all over the salmon fillets in a thin layer, distributing it evenly.
4
Set aside at room temperature for 15 minutes.
5
Meanwhile, make the sauce.
6
Stir together the cilantro, green onions, crema, lime zest and juice, and a pinch of salt.
7
Taste and adjust the seasoning with more lime juice or salt as needed.
8
Transfer to a small serving bowl and set aside.
9
Set a large nonstick or well-seasoned grill pan over medium-high heat and wait for it to get hot, about 5 minutes.
10
Brush the surface with vegetable oil and add the salmon fillets skin-side down.
11
Reduce the heat to medium-low and cook, pressing down on the fillets with a spatula to make sure the skin is making contact with the pan.
12
Cook until the skin is crisp, about 6 minutes.
13
Turn the salmon and cook on the flesh side until the salmon is done to your liking (about 1 minute longer for medium-rare).
14
Transfer the fish to a warmed serving platter and cover loosely with aluminum foil.
15
Let it rest for 5 minutes before serving with the sauce.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 (6-ounce) skin-on salmon fillets, pin bones removed, Kosher salt, 1 tablespoon chili powder, 1 garlic clove, minced, and more.

Yes, Grilled Chile Salmon with Lime Crema Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!