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Mexican Grilled Salmon

 Mexican Grilled Salmon
Lime juice adds a little spark to a pesto-like mixture that coats salmon fillets. I prepare this recipe all year long.—Rosalind Pope, Greensboro, North Carolina
4 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 1 cup fresh cilantro leaves
  • 1/2 cup fresh basil leaves
  • 1 small jalapeno pepper, halved and seeded
  • 2 garlic cloves, minced
  • 1/8 teaspoon salt
  • 3 tablespoons lime juice
  • 1 tablespoon sugar
  • 1 tablespoon tomato sauce
  • 1 teaspoon grated lime peel
  • 4 salmon fillets (6 ounces each)
  • Salsa and lime slices, optional


  • Place the first five ingredients in a food processor; cover and
  • process until finely chopped. Add the lime juice, sugar, tomato
  • sauce and lime peel; cover and process until blended.
  • Transfer to a large resealable plastic bag. Add the salmon; seal bag
  • and turn to coat. Refrigerate for 30 minutes.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Place salmon
  • skin side down on grill rack. Grill, covered, over medium heat for
  • 10-14 minutes or until fish flakes easily with a fork. Serve with
  • salsa and lime slices if desired. Yield: 4 servings.

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Mexican Grilled Salmon (continued)

Nutritional Facts: 1 fillet (calculated without salsa and lime wedges) equals 330 calories, 19 g fat (4 g saturated fat), 100 mg cholesterol, 182 mg sodium, 5 g carbohydrate, trace fiber, 34 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.