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Grilled Salmon with Cilantro-Ginger Sauce

  • 25 m
  • 25 m
Andrea Kirkland M.S., RD
“Ginger, fish sauce and honey combine to create a delicious basting sauce in this easy grilled salmon recipe. Look for Thai red chiles in the produce section of your grocery store, or use a green or red jalapeño instead. Not only is this salmon dish delicious, it also takes just 25 minutes to prepare, making it the ideal centerpiece for a healthy weeknight dinner.”


    • Cilantro-Ginger Sauce
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon fresh lime juice
    • 1 tablespoon chopped fresh cilantro
    • 1 teaspoon fish sauce
    • 1 teaspoon minced seeded Thai red chile (about 1 large) or jalapeño pepper
    • 1 teaspoon grated fresh ginger
    • 1 teaspoon honey
    • 1 medium clove garlic, mashed into paste
    • Salmon
    • 1 pound skin-on salmon fillet (about 2 inches thick), preferably wild-caught, cut into 4 portions
    • 1 tablespoon toasted sesame oil
    • ½ teaspoon ground pepper
    • ¼ teaspoon salt


  • 1 To prepare sauce: Whisk oil, lime juice, cilantro, fish sauce, chile (or jalapeño), ginger, honey, and garlic in a small bowl. Reserve 1 Tbsp. of the sauce in a separate small bowl to use for basting.
  • 2 To prepare salmon: Preheat grill to medium-high (see Tip). Pat salmon dry with paper towels. Rub oil all over the salmon. Sprinkle both sides with pepper and salt. Place the salmon on the grill, skin-side up. Grill until the salmon lifts from the grates without sticking, about 6 minutes. Flip the salmon and brush with the reserved 1 Tbsp. sauce. Cook until the salmon lifts from the grates without sticking and flakes with a fork, 1 to 2 minutes more. Serve with the remaining sauce.
  • Tip: Clean grill grates well before grilling to prevent the fish fillets from sticking. To oil the grates, soak a paper towel with vegetable oil, hold it with tongs and rub it over the grates. (Do not use cooking spray on a hot grill.)
  • Equipment: Charcoal or gas grill
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