Grilled Chile Salmon with Lime Crema Recipe 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.

No additional tips available.

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

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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.

Grilled Chile Salmon with Lime Crema Recipe

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