Chile Lime Grilled Salmon

This perfectly-charred, flaky grilled salmon with smokey chile-lime seasoning just screams “summer”! Topped with crunchy pineapple salsa to add an irresistible sweet-and-savory bite, it’s the perfect weeknight dinner.

Why You’ll Love This Grilled Salmon Recipe

If you love quick and easy grilled salmon recipes that can be served on weeknights or at cookouts, this Tex-Mex recipe is for you.

• Tex-Mex. Ancho chili powder and homemade pineapple salsa give this grilled salmon its Tex-Mex flair.
• Effortless. Everything’s ready in just 20 minutes, making it perfect for weeknights.
• Refreshing. The tangy pineapple salsa with spicy jalapeños adds a bright, refreshing touch to every bite.
• Perfect for cookouts. This salmon dinner is an easy way to change things up for your next summer cookout menu.

What You’ll Need

The garlicky ancho chili-paprika seasoning with hints of lime zest packs a punch of smokey, savory flavors. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

For the Salmon

• Salmon – I prefer skin-on filets but they can be skinless.
• Lime zest – Lemon zest works too.
• Smoked paprika – Feel free to use sweet paprika.
• Ancho chili powder – Chipotle chili powder or red pepper flakes are good swaps.
• Garlic powder – You can use onion powder instead.
• Salt – Kosher salt is best.

For the Pineapple Salsa

• Fresh pineapple – Canned pineapple works too but you’ll need to drain and rinse it well.
• Red pepper – Any color of bell pepper can be used.
• Red onion – Go for white onion if that’s what you’ve got on hand.
• Fresh cilantro – Avoid dried cilantro because it can make the salsa slightly bitter.
• Fresh lime juice – You can also use lemon juice.
• Fresh jalapeno – Serranos are good swaps.
• Salt – I prefer kosher salt or garlic salt for this.

What’s The Best Salmon To Use?

You can use fresh or frozen salmon. If you use fresh salmon, make sure it’s boneless. The flesh should be bright pink or orange, not pale. If the salmon’s frozen, you need to thaw it completely before cooking to prevent excess moisture.

How To Make Grilled Salmon With Pineapple Salsa

The fresh pineapple salsa with crunchy red onions adds a sweet-and-savory twist. Scroll to the bottom of the post for the full recipe card.

• Prep the grill. Preheat it to 375-400F. Grease the grates with cooking spray.

• Make the spice blend. Whisk the lime zest, paprika, ancho chili powder, and garlic powder in a small bowl. Rub the mixture over the salmon’s flesh (the pink side).
• Grill it. Place the seasoned salmon on the grill with the skin facing downward. Cook it for 4-5 minutes. Flip it over and grill it for another 4 minutes. Remove it from the heat and set it aside.
• Make the salsa. Mix the pineapple, red pepper, onion, cilantro, lime juice, jalapeño, and salt in another bowl.
• Serve. Set the salmon filets on serving plates and add pineapple salsa on top to taste. Serve and enjoy!

Tips for Grilling Salmon

You can use different kinds of fruity salsa to make this easy grilled salmon dinner.

• Avoid flipping prematurely. If the salmon sticks, let it cook for an additional minute or two before attempting to flip again. Sticking often indicates it’s not quite ready yet.
• Spice it up. Add 2 teaspoons garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, and 1/4 teaspoon cayenne pepper into the seasoning for more flavor and depth.
• Marinate it. Place the salmon in a large Ziploc bag. Add 1 cup freshly-squeezed orange juice, 3 tablespoons vegetable oil, 2 tablespoons maple syrup, 3 tablespoons finely chopped garlic, 1/2 teaspoon salt, and 1/4-1/2 sliced jalapeño. Seal the bag and shake well. Marinate it for up to 8 hours in the fridge. Discard the marinade and cook as usual.
• Swap the salsa. Top the salmon with my Fresh Mango Salsa or Fresh Strawberry Salsa instead.
• Use the stove. If you don’t want to fire up the grill, cook the salmon on the stove. Place a skillet with 1/2 tablespoon olive oil over medium-high heat. Add the salmon and cook it for 3-4 minutes per side or until flaky.
• Prep ahead. Mix the seasoning and prep the salsa in advance so you can just get cooking when it’s time for dinner.

Serving Suggestions

This smokey grilled salmon is an easy weeknight dinner. Serve it with Avocado Tomato Cucumber Salad or Green Goddess Salad on the side. If you prefer something starchier, try my Corn on the Cob, Cilantro Lime Rice, or Jasmine Rice. My Guacamole and Roasted Tomato Salsa with corn chips are great too.

How To Store & Reheat Leftover

Don’t heat the salsa in this recipe to prevent the pineapple from fermenting.

• Fridge: Store the salmon in an airtight container for up to 4 days. The pineapple salad will keep for up to 3 days.
• To reheat it: Microwave the salmon in 20-second increments until warm.

More Easy Salmon Recipes

• Teriyaki Salmon
• Honey Glazed Salmon
• Salmon Tacos with Creamy Slaw
• Air Fryer Pesto Salmon
• The Best Grilled Salmon Burgers with Lemon Garlic Aioli

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