This Cilantro Lime Grilled Salmon is a quick, flavorful, low‑carb salmon recipe that’s ideal for lunch or dinner any night of the week. Ready in about 30 minutes, the fillets are tender, juicy and flaky, brightened with lime, garlic, honey and fresh cilantro.
You might enjoy it alongside Cilantro Lime Grilled Chicken Breast or creamy garlic butter mashed cauliflower, for a complete and satisfying meal.
This simple salmon recipe is an excellent go-to when you’re short on time. It uses everyday ingredients and is finished on the grill in minutes. Seasoned with salt and pepper, lime juice and zest, minced garlic, a touch of honey and chopped cilantro, the fish cooks quickly until just opaque and flaky.
Serve the cilantro‑lime salmon with roasted vegetables, stovetop white rice, a light pasta, baked potatoes or a crisp salad. It’s healthy, versatile and very meal‑prep friendly. You can grill these fillets outdoors, use a grill pan on the stove, sear them in a skillet, or bake them in the oven.
Why you will love these grilled salmon fillets
- Healthy: Rich in omega‑3s and lean protein, this is a nutritious option for many diets.
- Fast and easy: Minimal prep and just about 30 minutes from start to finish.
- Meal‑prep friendly: Make a larger batch to portion out lunches or dinners for the week.
Ingredients for grilled salmon
- 2 salmon fillets (about 6 oz each; 12 oz total)
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (or oil of your choice)
- 1 teaspoon toasted sesame oil (optional, for extra depth)
- Juice of 2 limes (or lemons if preferred)
- Zest of 1 lime
- 1 tablespoon honey (or maple syrup)
- 1–2 garlic cloves, minced
- 2 tablespoons fresh cilantro, finely chopped
Quantities above match the recipe card below.
How to make cilantro lime grilled salmon
1. Remove the salmon from the refrigerator and pat dry. Season both sides with salt and pepper, then place the fillets in a ziplock bag or shallow dish.
2. In a small bowl, whisk together the olive oil, sesame oil (if using), lime juice, lime zest, honey, minced garlic and chopped cilantro. Pour half of the marinade over the salmon, seal the bag, and let it rest at room temperature for about 15 minutes. Reserve the remaining marinade to brush on during grilling.
3. Preheat a grill pan or outdoor grill to medium heat. Lightly oil the grill surface so the fillets don’t stick.
4. Place the salmon on the grill, skin side down if the fillets have skin. Grill for 4–7 minutes per side, depending on thickness, until the exterior is lightly charred and the fish flakes easily with a fork. Brush the reserved marinade over the fillets once or twice while they cook for extra flavor.
Frequently asked questions
Press the top of the fillet lightly with a fork along the natural white lines; if the flesh flakes and separates easily, it’s cooked. The center should be opaque and flake apart without being dry.
Salmon skin is edible and can be crispy and delicious when seared. Whether to eat it is a matter of preference. Cooking with the skin on helps protect the fillet and makes flipping easier.
The FDA advises against rinsing raw meat or fish; rinsing can splash bacteria onto kitchen surfaces. Proper cooking will eliminate harmful bacteria.
Start skin‑side down if the fillet has skin. Cook skin side first for 4–5 minutes, then flip and finish for another 4–5 minutes on medium heat, adjusting time for thickness.
More salmon recipes
- Blackened Salmon
- Miso Glazed Salmon
- Pan‑seared Honey Glazed Salmon
- Honey Garlic Salmon
- BBQ Salmon
- Baked Teriyaki Salmon
- Creamy Tuscan Salmon
Recipes you may like
- Grilled Chicken Kale Salad
- Air Fryer Homemade Onion Rings
- Homemade Healthy Coleslaw Salad
- Oatmeal Breakfast Bars
- Keto Shrimp Skillet
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Cilantro Lime Grilled Salmon Fillet Recipes
Ingredients
- 12 ounce salmon fillets (2 fillets, 6 oz each)
- Kosher salt and pepper, to taste
- 1 tablespoon olive oil
- 1 teaspoon toasted sesame oil
- Juice of 2 limes
- Zest of 1 lime
- 1 tablespoon honey
- 1–2 garlic cloves, minced
- 2 tablespoons finely chopped cilantro
Instructions
- Remove the salmon from the fridge, season with salt and pepper, then place in a ziplock bag or shallow dish.
- Whisk the remaining ingredients in a small bowl. Add half the marinade to the salmon and let it sit for 15 minutes at room temperature. Reserve the rest for basting.
- Preheat a grill pan or outdoor grill to medium. Lightly oil the grates or pan.
- Grill the salmon 4–7 minutes per side, depending on thickness, until charred slightly and flaky. Baste with the reserved marinade once or twice while grilling.
Notes
- Use any neutral oil if you don’t have olive oil.
- Either skin‑on or skinless fillets work; cook skin‑side down first if using skin.
- Avoid overcooking – salmon is best when still moist and flaky.
- Swap lemon for lime if needed.
- Fresh cilantro gives the best flavor.
- If you don’t have an outdoor grill, a grill pan or indoor grill works well.
- Double the ingredients to serve four.
Nutrition
Calories: 378 kcal | Carbohydrates: 17 g | Protein: 34 g | Fat: 20 g
Saturated Fat: 3 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 9 g
Cholesterol: 94 mg | Sodium: 1240 mg | Potassium: 925 mg
Fiber: 2 g | Sugar: 10 g | Vitamin A: 133 IU | Vitamin C: 23 mg
Calcium: 50 mg | Iron: 2 mg
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Main Course | Cuisine: American