You know it, right? I mean, you already know how much I love grilled food.
So, recently I tried this recipe known as Grilled Salmon with Garlic Lime Butter. And honestly, if I tell you the truth, it turned out to be super easy and really tasty.
Now, if you also like seafood, which I think you do, then you should definitely give this recipe a try.
It doesn’t take much time, just around 30 minutes and it’s done. Super simple.
It’s one of those recipes that feels fancy but is actually very chill to make.
Grilled Salmon with Garlic Lime Butter
Description
Grilled Salmon with Garlic Lime Butter is basically a simple and tasty dinner recipe where salmon is grilled just right, like perfectly and then topped with this buttery garlic-lime sauce.
It’s one of those recipes that even beginners can make without any stress. The salmon turns out crispy on the outside and soft on the inside, and the flavor with that tangy lime and melted butter feels super refreshing. Also, as you can see, it’s a healthy dish, full of protein, and ideal for a light dinner. Nothing too heavy, but still satisfying.
Ingredients
Instructions
- So first, just take a small saucepan. Add half a cup (which is basically 8 tablespoons) of unsalted butter into it and let it melt on medium flame.
- Then, drop in 4 garlic cloves, just lightly smashed, not chopped or minced or anything.
- Along with that, add 1 teaspoon of salt and about ¼ teaspoon of black pepper.
- Let it simmer for around 1 minute so that the garlic flavor gets nicely infused into the butter.
- Now add 2 tablespoons of lemon juice and 2 tablespoons of chopped dill.
- Then go ahead and turn off the gas.
- Just keep in mind that once you’ve added the dill and lemon, don’t keep heating the butter for too long. It’s better to let it rest.
- Take about 2 pounds of salmon fish (that’s roughly 8 pieces) and try to get the ones with skin on. It helps keep the fish from falling apart on the grill.
- Place the fish pieces on a plate or tray with the skin-side down.
- Now pour about one-third of that butter sauce on top and use a brush to spread it nicely so that each piece gets coated well.
- Then leave it aside for 10 to 15 minutes so the flavors can settle in properly.
- Preheat your grill to medium-high heat, somewhere around 175 to 200°C.
- Once the grill is hot, lightly grease it with oil. You can do this by dipping a paper towel in oil, holding it with tongs, and rubbing it over the grill grates.
- This helps make sure the fish doesn’t stick to the grill.
- Now place the salmon on the grill with the skin-side facing up. Put the lid on and let it cook for about 3 minutes.
- Then, using a spatula, gently flip the pieces. Just be a little careful here because the fish can break easily.
- After flipping, brush another one-third of the butter sauce on top.
- Cover it again and let it cook for another 2 to 3 minutes, or until the internal temperature reaches somewhere between 60°C to 63°C.
- Now take the salmon off the grill and place it on a serving plate.
- Warm up the remaining butter sauce a little (especially if it’s solidified), and pour it over the top.
- Garnish with a bit of fresh dill, salad and some lemon wedges. And that’s it, your grilled salmon is ready. Super flavorful and juicy, just the way it should be.
Step 1: Making the Butter Sauce
Step 2: Prepping the Salmon
Step 3: Preheating the Grill
Step 4: Grilling the Salmon
Step 5: Final Touch
Pro Tips & Variations
Pro Tips:
- Don’t remove the salmon skin: Like, seriously, just leave the skin on. It helps the salmon stay together on the grill and not fall apart. Plus, the skin makes the outside a bit crispy while keeping the inside juicy and soft.
- Oil the grill properly: Fish tends to stick to the grill, so it’s better if you grease the grill grates with some oil. Use a high-heat cooking oil like avocado or canola as they work well and don’t burn easily.
- Don’t flip the fish too much: Just let the bottom side get a nice sear first, and then flip it once. Flipping it again and again can break the fish, and that’s just annoying.
- Use a thermometer to check the temperature: The internal temp of the salmon should reach around 63°C (or 145°F). That way it’s cooked properly but still stays moist and doesn’t dry out.
- Use the butter sauce in stages: Like, use a little bit in the beginning for marinating, then some more while grilling, and save the rest for serving at the end. This way, the flavor comes in layers and feels more balanced.
Variations:
- Try lemon herb butter instead of garlic lime: If lime feels a bit too strong for you, you can go with lemon juice and parsley. It gives a lighter, more mellow lemony flavor.
- Spicy version: Just add a pinch of red chili flakes or a bit of smoked paprika to the butter sauce. It brings a gentle heat and makes it a little more exciting.
- Asian-style twist: Instead of lime juice, you can mix in a bit of soy sauce and honey. It gives that sweet and tangy kind of flavor. It’s really nice if you want something different.
- Without a grill: If you don’t have a grill, no worries. You can totally make this in a non-stick pan or a cast iron skillet. Just keep the heat medium and be careful while flipping.
- Swap garlic with green onions or shallots: If you want a slightly different aroma and a fresh vibe, green onions or shallots work really well. They add a nice twist without changing the whole flavor.
Storage & Reheating Instructions
Storage Instructions:
- After cooking, try not to leave the salmon out for more than 30 minutes. Once it cools down a bit, just pop it into the fridge.
- Wrap the salmon properly in foil or cling film, or just place it in an airtight container. This helps keep the smell in check and also keeps the texture nice.
- Cooked salmon stays fine in the fridge for up to 3 days. After that, the taste and texture start to change, and it’s not that great anymore.
- Let the salmon cool down completely first, then store it in a freezer-safe bag or box. It stays good in the freezer for about 2 months. Just make sure it’s properly chilled before freezing.
- If you’ve got leftover garlic lime butter, store it in a small airtight jar and keep it in the fridge. You can reheat it the next day and pour it over the salmon again.
Reheating Instructions:
- In the microwave, place the salmon on a plate and brush a little water or butter on top. Then heat it in short bursts of 30–40 seconds. Just be careful that you don’t overheat it, or the fish will turn dry and chewy.
- Add a little butter or olive oil to a non-stick pan, cover it, and warm the salmon on low heat for 2-3 minutes. This helps keep it juicy.
- Preheat your oven to 175°C (350°F), place the salmon on a baking sheet, and cover it with foil. Heat it for about 10 minutes, and before serving, just squeeze a little fresh lime juice on top.
- If you’re in a hurry, you can reheat it in the air fryer at 160°C (320°F) for 3-4 minutes. It makes the skin slightly crispy again, which is nice.
- After reheating, warm up the leftover garlic lime butter and pour it over the salmon. It makes the fish taste fresh and flavorful again, like you just made it.
Serving Suggestions:
- With Grilled Vegetables: Just take some bell peppers, zucchini, onions, and asparagus and toss them lightly in olive oil and a bit of salt, and grill them.Their smoky flavor goes really well with the salmon and creates a nice balance overall.
- Garlic Mashed Potatoes: Soft, creamy mashed potatoes taste absolutely perfect with the garlic lime butter salmon.You can also garnish them with a little bit of chives or parsley if you want to make it look a bit fancy.
- Steamed Rice or Lemon Rice: If you’re in the mood for something light, then go with plain white rice or mildly lemon-flavored rice. When the butter sauce mixes into the rice, it turns into a super comforting kind of meal like something you’d want after a long day.
- Green Salad or Cucumber Salad: If you’re looking for some freshness, then just make a salad with mixed greens, cucumber, and cherry tomatoes. Drizzle a little olive oil and squeeze some lemon on top and that’s it, you’re done.
- With a Cool Drink or White Wine: In summer, it’s nice to serve this with a chilled limeade, coconut water, or a light white wine.It helps balance out the rich buttery flavor of the fish and makes the whole thing feel refreshing.
Nutrition Facts
Servings 4
Serving Size 1 fillet (approx. 180g)
- Amount Per Serving
- Calories 410kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 9g45%
- Cholesterol 95mg32%
- Sodium 420mg18%
- Potassium 620mg18%
- Total Carbohydrate 2g1%
- Sugars 0.5g
- Protein 34g68%
- Vitamin A 320 IU
- Vitamin C 3 mg
- Calcium 22 mg
- Iron 0.7 mg
- Vitamin D 570 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
FAQ
Q1. Can I grill salmon without the skin?
Well, technically yes, you can. But the skin actually helps keep the salmon from breaking apart on the grill. If you’re making it without the skin, then it’s better to use a non-stick pan instead of a grill, otherwise the fish might stick and fall apart.
Q2. What if I don’t have dill?
No worries at all. You can just use parsley or even a bit of fresh coriander instead. The flavor will be slightly different, but it’ll still taste nice.
Q3. Can I use a different fish instead of salmon?
Yes, totally. If you can’t find salmon, you can try this recipe with trout or sea bass. Just keep in mind that the cooking time might change a bit because their thickness is different.
Q4. Can I make this ahead of time?
Yes, you can. Just let the salmon cool down after grilling and store it in an airtight container. Before eating, reheat it lightly and pour the butter sauce on top, it’ll taste fresh and flavorful again.
Q5. How do I avoid overcooking the salmon?
The easiest way is to use a thermometer. When the internal temperature reaches around 60°C, take it off the heat. As it rests outside, it’ll naturally reach 63°C, and that gives you the perfect texture, cooked but still juicy.
