Tender, tropical, and full of vibrant citrus flavor, this Coconut Lime Grilled Salmon brings a taste of summer to your table. The combination of coconut oil, fresh lime, and a hint of sweetness creates a perfectly balanced glaze that enhances the natural richness of salmon. Ideal for a quick weeknight meal or an impressive dinner, this dish is healthy, flavorful, and ready in minutes.
Why You’ll Love This Recipe
Fresh, zesty flavors that complement the richness of salmon.
Quick and easy—ready in under 30 minutes.
Light, healthy, and packed with protein and omega-3s.
Simple ingredients that are easy to find.
Perfect for grilling season or any time you crave something bright and tropical.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 salmon fillets (about 180–200 g / 6–7 oz each)
2 tablespoons coconut oil or olive oil
Juice and zest of 1 lime
2 cloves garlic, minced
1 teaspoon honey or maple syrup (optional, for slight sweetness)
Prepare the Marinade:
In a small bowl, whisk together coconut oil, lime juice, lime zest, garlic, honey (if using), salt, and pepper until smooth.
Marinate the Salmon:
Place the salmon fillets in a shallow dish or resealable bag. Pour the marinade over them, ensuring each piece is evenly coated. Let marinate for 15–20 minutes at room temperature.
Preheat the Grill:
Heat the grill to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the Salmon:
Place the salmon fillets on the grill, skin side down if they have skin. Cook for 4–5 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork.
Serve:
Transfer the grilled salmon to serving plates, sprinkle with chopped cilantro, and serve with lime wedges for an extra burst of freshness.
Servings and timing
Servings: 4 Prep Time: 10 minutes Marinating Time: 15–20 minutes Cook Time: 8–10 minutes Total Time: Approximately 30 minutes
Variations
Baked Version: Instead of grilling, bake the marinated salmon at 200°C (400°F) for 12–15 minutes.
Spicy Kick: Add ½ teaspoon of chili flakes or a dash of hot sauce to the marinade.
Creamy Twist: Serve with a drizzle of coconut milk sauce or a dollop of yogurt-lime dressing.
Herbal Upgrade: Substitute cilantro with parsley or fresh basil for a different aroma.
Citrus Mix: Add a splash of orange juice along with lime juice for a more complex citrus flavor.
Storage/Reheating
Refrigeration: Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap cooked fillets tightly in foil or freezer bags and freeze for up to 2 months.
Reheating: Warm gently in a skillet over low heat or in a preheated oven at 160°C (325°F) for 10 minutes. Avoid microwaving to prevent drying out.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, just thaw it completely before marinating to ensure even flavor absorption.
2. What can I use instead of coconut oil?
Olive oil or avocado oil works well as substitutes.
3. Can I cook this salmon in a pan instead of grilling?
Absolutely. Pan-sear over medium-high heat for 4–5 minutes per side until cooked through.
4. How do I know when salmon is fully cooked?
The flesh should be opaque and flake easily with a fork. Internal temperature should reach 63°C (145°F).
5. Can I make the marinade ahead of time?
Yes, prepare it up to 24 hours in advance and store in the refrigerator.
6. What sides go best with Coconut Lime Grilled Salmon?
It pairs beautifully with jasmine rice, grilled vegetables, or a fresh cucumber salad.
7. Can I skip the honey or maple syrup?
Yes, it’s optional—it just adds a touch of sweetness to balance the lime.
8. What type of lime works best?
Fresh limes are ideal, but bottled lime juice can work in a pinch.
9. Can I grill this in foil packets?
Yes, wrap the marinated salmon in foil and grill for about 10–12 minutes for a softer texture.
10. Is this recipe gluten-free?
Yes, it’s naturally gluten-free when made as written.
Conclusion
Coconut Lime Grilled Salmon is a refreshing, flavorful dish that brings a tropical flair to your table with minimal effort. Whether grilled outdoors or cooked indoors, it delivers a perfect balance of tangy citrus and creamy coconut notes. Serve it with your favorite sides for a wholesome, vibrant meal that’s sure to impress every time.
This Coconut Lime Grilled Salmon is bursting with fresh, tropical flavor thanks to zesty lime, coconut oil, and a touch of honey. It’s quick, healthy, and perfect for warm weather grilling or a light weeknight dinner.
Ingredients
4 salmon fillets (6–7 oz / 180–200 g each)
2 tbsp coconut oil (or olive oil)
Juice and zest of 1 lime
2 cloves garlic, minced
1 tsp honey or maple syrup (optional)
½ tsp salt
¼ tsp black pepper
2 tbsp fresh cilantro, chopped (for garnish)
Lime wedges, for serving
Instructions
In a small bowl, whisk together coconut oil, lime juice and zest, garlic, honey (if using), salt, and pepper.
Place salmon in a shallow dish or resealable bag. Pour marinade over the fillets and let sit at room temperature for 15–20 minutes.
Preheat grill to medium-high heat. Lightly oil grill grates.
Grill salmon fillets, skin side down, for 4–5 minutes per side or until cooked through and flaky.
Transfer to plates, sprinkle with chopped cilantro, and serve with lime wedges.
Notes
To bake instead of grill: Bake at 400°F (200°C) for 12–15 minutes.
Add red pepper flakes or hot sauce for a spicier marinade.
Use parsley or basil instead of cilantro if preferred.
