Grilled salmon fillet topped with a fresh salsa, served alongside sautéed zucchini and red onions on a white plate, with a glass of green drink and a gray linen napkin in the background.
Main Sea Salt Recipes

Smoked Chili Lime Salmon With Grilled Pineapple Miso Salsa

Take your grilled salmon up a few notches this summer with your own homemade smoked chili lime salt! This perfect blend of hot and sour will make your summer bbq mouth-wateringly delicious.

Salts Used: Coarse Sea Salt for the smoked chili lime salt and Fine Sea Salt for Salsa.
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Ingredients Instructions

Key Information

Dish Type

Main

Time

Cook: 5-10 minutes

Difficulty

easy

Serves

4

Ingredient List

Ingredients and measurements.

  • 2 smoked, dried chilies, seeds and stem removed (Chipotle)
  • ½ teaspoon smoked paprika
  • ¼ cup Morton ® Coarse Sea Salt
  • 2 tablespoons lime zest (about 3 limes)
  • 4 – 6 ounce salmon fillets, skin on
  • 2 tablespoons fresh squeezed lime juice
  • 1 tablespoon garlic paste
  • 1 tablespoon honey
  • 2 tablespoons sesame oil

Cooking Instructions

Step-By-Step Cooking Information and Guidance

Step 1

In a mortar and pestle or food processor break up dried chili until finely ground. Mix together with smoked paprika, Morton ® Coarse Sea Salt and lime zest. note: salt will keep in an airtight container for about 2 weeks.

Step 2

Prepare the grill with charcoal to medium-high heat.

Step 3

In a small bowl, mix together lime juice, garlic paste, honey, and sesame oil. Brush fillets with Sesame Oil mixture and season liberally with Smoked Chili-Lime salt. Set aside to marinate for 30 minutes.

Step 4

Place salmon skin-side down on the prepared grill, cooking for 5-10 minutes depending on thickness of the fillets until salmon is cooked to the desired temperature.

 

Step 5

Serve hot with an abundance of veggies and Grilled Pineapple Miso Salsa (recipe below).

Grilled salmon fillet topped with a fresh salsa, served alongside sautéed zucchini and red onions on a white plate, with a glass of green drink and a gray linen napkin in the background.
Grilled salmon fillets alongside zucchini and onion slices on a barbecue grill, showcasing a healthy and delicious cooking option.

Additional Recipes & Information

Grilled Pineapple Miso Salsa for Serving

  • Lime Wedges for Serving
  • Grilled Veggies for Serving
  • For Grilled Pineapple Miso Salsa: ½ pineapple, peeled and sliced into ½ inch thick rounds
  • 1 Fresno chili, seeded and minced
  • 1 tablespoon garlic, minced fine
  • ¼ cup red onion, minced fine
  • 1 tablespoon fresh ginger, grated fine
  • 1 tablespoon brown sugar
  • ¼ cup white miso paste
  • 2 limes zested and juiced
  • ¼ cup cilantro leaves, sliced
  • ½ teaspoon Fine Sea Salt
  • Melted coconut oil for brushing (canola and olive oils work great as well)

Notes:

For Grilled Pineapple Miso Salsa: Preheat a grill to high heat and brush pineapple slices with coconut oil. Place on prepare grill and cook until caramelized, turning periodically to ensure even cooking. Remove and cool enough to handle, chopping into a small dice. Place grilled, diced pineapple in a bowl along with remaining ingredients and toss to evenly coat. Cover and let marinate in the refrigerator for 30 minutes (up to 2 hours).

Morton Products USED IN THIS RECIPE

Our products that bring this dish together
coarse-sea-salt

Sea Salt Coarse 17.6 oz

Coarse sea salt created by sea water that has been evaporated by the sun.   Our coarse sea salt is created by sea water that has been evaporated by the sun. The larger salt crystals add a crunch along with a burst of flavor to any food, making it a great option as a finishing salt on vegetables, roasted potatoes, fruit and chocolate desserts.

View Product
Morton Salt
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