Santa Fe grilled salmon

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10 min


4 servings

* PLUS Grilling Time: 10 minutes
Santa Fe grilled salmon

Andreas Trauttmansdorff


  • 1/2 to 1 tsp jalapeno
  • 1/3 cup finely chopped fresh coriander
  • 2 limes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 avocado
  • 4 salmon fillets , 180 g to 250 g, about 1 1/2-in. thick
  • 1/4 cup salsa , preferably chunky


  • Lightly oil grill and heat barbecue to medium-high. Core and seed jalapeño. If you like hot peppers, use whole jalapeño. If not, use only half the pepper and refrigerate or freeze other half. Finely mince jalapeño. Place in a small bowl. Add coriander. Squeeze in 1/3 cup (75 mL) juice from limes. Stir in 2 tbsp (30 mL) olive oil and salt. Slice avocado in half. Discard pit, then peel. Thinly slice.
  • Lightly brush tops and sides of fish with a little more oil. Place fish, skin side up, on grill. Barbecue with lid closed 5 minutes. Turn over and continue grilling until a knife tip inserted into centre of fish comes out warm, 5 to 10 more minutes, depending on thickness of fish. Place salmon on dinner plates. Drizzle with some of jalapeño mixture. Spoon salsa overtop. Finish with avocado slices, then drizzle with more jalapeño mixture.

Nutrition (per serving)

  • Calories
  • 393,
  • Protein
  • 27.3 g,
  • Carbohydrates
  • 6.7 g,
  • Fat
  • 29 g,
  • Fibre
  • 2.9 g,
  • Sodium
  • 434 mg.

Fresh zesty lime and jalapeño pepper stand up to the robust smokiness of grilled salmon. Top it off with creamy avocado and tangy salsa for a fiesta feast. Olé!