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Chile Lime Salmon with Cilantro Lime Butter and Avocado Corn Salsa

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Chili crisp


  • Lime juice
  • Tajin
  • Cumin
  • Smoked paprika
  • Garlic powder
  • Onion powder
  • Chile powder
  • Oregano
  • Olive oil

Cilantro Lime Butter

  • spoonful of marinade
  • soft butter
  • fresh cilantro

Avocado Corn Salsa


  1. Prepare Marinade: In a bowl, combine lime juice, Tajín seasoning, cumin, smoked paprika, garlic powder, onion powder, chile powder, oregano, and olive oil. Whisk them together to create a flavorful marinade.

  2. Marinate Salmon: Place the salmon in a dish or a resealable bag and pour the marinade over it, ensuring the salmon is well-coated. Let it marinate in the refrigerator for at least 30 minutes, or longer for a deeper flavor.

  3. Make Cilantro Lime Butter: Mix a spoonful of the prepared marinade with soft butter and finely chopped fresh cilantro. Blend well until the mixture is smooth and uniform.

  4. Prepare Avocado Corn Salsa: Dice avocado and mix it with cooked or grilled corn, adding any additional ingredients you prefer in your salsa, such as diced tomatoes, onions, or lime juice.

  5. Grill Salmon: Preheat your grill to a high temperature. Grill the marinated salmon until it reaches an internal temperature of 135°F. The carryover cooking will bring it up to 145°F, ensuring the salmon is perfectly cooked.

  6. Apply Cilantro Lime Butter: Once the salmon is off the grill and while it’s still hot, spread the cilantro lime butter over it. The heat will melt the butter, allowing it to infuse into the salmon.

  7. Cover with Foil: After applying the butter, cover the salmon with foil. This helps to keep it warm and lets the flavors meld together.

  8. Top with Salsa: Just before serving, top the salmon with the fresh avocado corn salsa.

  9. Optionally top with chili crisp


  • Author: Lucas Krammes
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