West Seattle Thriftway Salmon

Chili Lime Salmon


4 salmon fillets, about 6 ounces each
2 teaspoons fresh lime juice
2 cloves garlic, minced
1/2 teaspoon sugar
1/2 teaspoon chili/ chipotle powder
1/2 teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon black pepper
4-6 lime wedges
1/4 Cup fresh cilantro, chopped

1. Preheat grill for medium heat. Place salmon fillets in a shallow pan. Combine 2 teaspoons lime juice, spices, sugar, and garlic. Spread mixture evenly over fillets.

2. Place salmon skin side down onto grill and cook indirectly for about 18 to 20 minutes, or until fish flakes easily. Remember not to turn the salmon when it is on the grill.

3. Once cooked, remove from grill and squeeze fresh lime juice and a sprinkle of cilantro on each fillet before serving.

Cook's Notes

By using indirect heat to grill the salmon you will cook it slowly, keeping the fish from drying out and if using a mesquite charcoal (which is reccomended) the fish will absorb more of that nice smoky flavor.

Great with a Pinot Gris or Rose.

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