This easy Chili Lime Salmon is rubbed with a chili lime spice blend, grilled to perfection, and then topped with a creamy mango avocado salsa. It’s a healthy summer recipe that makes the perfect family dinner! Learn my tips on how to grill salmon without it sticking to the grill!
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Chili Lime Salmon With Homemade Salsa
Grilled Chili Lime Salmon is one of my absolute favorite summertime dinners. Especially when it’s served with a fresh mango avocado salsa on top! Tender, flaky salmon is covered with creamy avocado, zesty lime juice, and sweet, juicy mango, and it’s out-of-this-world delicious.
This high protein, low calorie dinner is a great choice if you want to eat healthy but feel full and satisfied doing it. Grilled salmon also pairs well with almost any side dish you can think of (i.e. rice, roasted vegetables, salads, etc.) which makes meal planning a breeze!
Now, admittedly, the fish itself can be a little tricky to grill and get to the table. But, if you follow my guide on How to Grill Salmon, I guarantee you won’t end up with a massive mess on your grill grates. It just takes a little prep, and some patience, and then you’ll be mastering grilled salmon in no time!
What Makes This Lime Salmon Recipe So Good?
Why am I going to be making this lime salmon at least once a week this summer? (And maybe year round?) Here’s why I love it so much:
- Flaky and tender. You won’t believe how moist and fork-tender this grilled salmon is. The buttery texture is just perfect.
- Flavor-packed. With chili lime rub, sweet mango pieces, rich chopped avocado, and spicy diced jalapeños, every bite of this salmon is an explosion of flavor!
- Quick. You can have this salmon on and off the grill in just 20 minutes! How’s that for a quick and easy weeknight dinner?
Recipe Ingredients
Alright, let’s talk chili lime salmon ingredients! If you’re looking for the exact amounts for each one, you can find them in the recipe card below.
For the Chili Lime Salmon
- Fresh Salmon Filet: I recommend buying a skin-on salmon filet because skinless salmon is more likely to dry out while grilling.
- Lime: You’ll need both fresh lime zest and lime juice for this recipe.
- Spices: I like to mix garlic powder, smoked paprika, and ancho chili powder (for a little bit of kick!)
- Salt: Sea salt is my go-to, but kosher salt is also good.
- Avocado Oil: You can also use olive oil if you like.
For the Mango Avocado Salsa
- Mango: Try to pick a plump mango that is a little bit soft, but not mushy.
- Avocados: These should also be slightly soft, but not too squishy.
- Red Onion: For some crunch and tangy flavor.
- Cilantro: Fresh cilantro adds mild citrus notes to the salsa.
- Diced Jalapeño: This is optional, but I love the little bit of heat that it adds!
- Vinegar: I like to use red wine vinegar, but white wine vinegar also works.
- Lime Juice: Fresh lime juice is best here, too!
- Salt: To enhance the other flavors.
How to Prepare a Grill
Okay, so before we go over how to cook chili lime salmon, let’s talk about the best way to prep the grill. There are just a few quick steps to follow:
- Grab a grill brush. Then, round up some oil (avocado or grapeseed oil), a bowl, and tongs, and roll up an old kitchen towel. Next, start the fire.
- Scrape the grates. Once the grill is warm but not so hot you cannot work, scrape down the grates to remove food residue. Having the grill hot when you do this will help along the food to “cook off” and make it easier for you to remove the bits of food.
- Oil the grates. When you are ready to cook, dip the old kitchen towel into oil and rub it over the hot grates until they are smooth and shiny. This is KEY and helps prevent food from sticking. Now, time to go get cooking!
How to Grill Chili Lime Salmon
The stage has been set, so we’re ready to get started on this tangy lime salmon with salsa. Here’s how it all comes together:
- Preheat the grill, then start the salsa. To a medium bowl, add diced mango, avocado, red onion, cilantro, jalapeño, red wine vinegar, lime juice, and salt. Gently stir the ingredients together until everything is mixed.
- Prepare the spice rub. To a small bowl, add fresh lime zest, smoked paprika, ancho chili powder, garlic powder, salt, lime juice, and avocado oil. Stir everything together using a spoon.
- Add the spices to the salmon. Rub the spice blend on the flesh side of the salmon.
- Clean the grill. Clean the grill grates and rub them with an oil soaked rag.
- Grill the salmon. Place the salmon skin side down on the grates, then grill it for 4-5 minutes.
- Flip the salmon. Gently flip the fish using a spatula (it should not stick to the grill grates, if it does then you need more cook time). Next, grill it on the flesh side for another 4 minutes. Finally, remove your salmon from the grill and let it rest.
How Long Should I Grill Salmon For?
Depending on the level of heat and the size/thickness of the filet, you should grill your salmon for 3-5 minutes per side. Be sure to watch it as it cooks in case you need to flip it early.
Tips for Success
Almost done! After reading these tips, you’ll be a grilled salmon pro, and ready to tackle this chili lime salmon recipe.
- Clean the grill. The first and most important step when you are grilling anything this summer, especially fish, is cleaning your grill! This is my process after I finish grilling every time. I turn the heat way up, and leave it on for 5-10 minutes. After the time is up, most of the items that stuck to the grill should have turned to ash. Then, using a grill brush, I scrape the remaining bits off and turn the grill off. This leaves me with a clean grill to start with every time!
- How to know when salmon is cooked through. The USDA recommends that the internal temperature of a fish be 145 degrees F, so that is what I’d recommend! However, some people say that salmon is overdone at that temperature. So, for a medium to medium well temperature on your salmon, I’d recommend removing the salmon from the grill when it reaches an internal temperature of 125-130 degrees F. After that, let it rest for 5 minutes.
- Grill salmon skin-side down. When you’re cooking salmon, keep the skin on. It provides a layer of safety between your fish’s flesh and a hot pan or grill. Start with the skin-side down, and let it crisp up then flip it to flesh side down. It’s also way easier to slide a fish spatula under the salmon’s crispy skin than under its delicate flaky flesh.
Serving Suggestions
You really can’t go wrong when picking sides for grilled salmon. These are a few of my favorite options, though, if you’re looking for ideas:
- Grilled Sweet Potato Salad: Creamy potato salad pairs perfectly with tender salmon and zesty mango salsa.
- Instant Pot Cilantro Lime Rice: This is a simple, flavorful side dish that you can make in less than 20 minutes.
- Grilled Asparagus With Lemon Zest: Asparagus and salmon are a classic duo! Keep the grill warm and make yourself some lemony asparagus.
- Mango Couscous Salad: Can’t get enough when it comes to sweet mangoes? Me neither – that’s why I like to make this mango salad to go with my salmon!
- Creamy Springtime Farro Salad: Another asparagus side dish, but this time with sweet peas!
How to Store and Reheat Leftovers
If you’ve got leftovers, save them to enjoy later! Here’s how to store and reheat lime salmon:
- To store. Keep leftover salmon in an airtight container in the fridge for 2-3 days. Store the mango avocado salsa separately – it should also keep well for a few days in the fridge.
- To reheat. Preheat the oven to 300F, wrap the salmon in aluminum foil, and heat until it is cooked through (about 15 minutes).
Can I Freeze Chili Lime Salmon?
Yes! You can freeze this salmon, without the salsa, for 2-3 months in an airtight container. Remember to thaw it in the fridge overnight before reheating.
More Grilled Salmon Recipes
Want to try some more easy grilled salmon recipes? Check out these ones!
- Grilled Lemon Pepper Salmon
- The Best Grilled Salmon Burgers With Lemon Garlic Aioli
- Blackened Grilled Salmon Salad
** This post does contain affiliate links. Thank you for supporting Joyful Healthy Eats.**
Print
Chili Lime Grilled Salmon with Mango Avocado Salsa
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Fish and Seafood
- Method: Grill
- Cuisine: Mexican
Description
This Chili Lime Salmon with fresh mango avocado salsa is the perfect summertime meal! Tender, flaky salmon with creamy avocado, sweet mango, and spicy jalapeño is too good to pass up.
Ingredients
Chili Lime Salmon
- 4 (4 oz.) salmon filet, skin on
- 1 teaspoon fresh lime zest
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ancho chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1 tablespoon lime juice
- 1 tablespoon avocado oil
Mango Avocado Salsa:
- 3/4 cup diced mango
- 2 avocados, diced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 1/2 tablespoons diced jalapeno
- 1 tablespoon red wine vinegar
- juice of 1 lime
- salt to taste
Instructions
- Preheat grill to medium high heat, about 375-400 degrees F.
- To a medium bowl add diced mango, avocado, red onion, cilantro, jalapeno, red wine vinegar, lime juice and salt. Gently stir ingredients together until everything is mixed. Set aside.
- To a small bowl, add fresh lime zest, smoked paprika, ancho chili powder, garlic powder, salt, lime juice and avocado oil. Stir together using a spoon.
- Rub on spice blend the flesh side of the salmon.
- Make sure that grill grates are clean. This will ensure the fish does not stick! Spray grill grates with cooking spray or rub down with an olive oil soaked rag.
- Place salmon skin side down first. Grill for 4-5 minutes. (Do not touch it during that time.)
- Gently flip the fish using a spatula (fish should not stick to the grill grates, if it does then you need more cook time). Grill on flesh side for another 4 minutes. Remove from grill and let rest.
- Serve salmon filets with mango avocado salsa.
Notes
- To store. Keep leftover salmon in an airtight container in the fridge for 2-3 days. Store the mango avocado salsa separately – it should also keep well for a few days in the fridge.
- To reheat. Preheat the oven to 300F, wrap the salmon in aluminum foil, and heat until it is cooked through (about 15 minutes).
- To freeze. You can freeze this salmon, without the salsa, for 2-3 months in an airtight container. Remember to thaw it in the fridge overnight before reheating.
Nutrition
- Serving Size: 1 salmon filet + salsa
- Calories: 381
- Sugar: 6 g
- Sodium: 219 mg
- Fat: 23 g
- Saturated Fat: 2 g
- Carbohydrates: 14 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 0 mg
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