Peruvian-Style Grilled Salmon with Lime-Cilantro Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

Crispy-skinned salmon fillets glazed with a tangy lime-cilantro sauce, paired with a vibrant salsa of red onion, ají amarillo, and cilantro for a bold South American flavor. This peruvian-inspired seafood ready in about 25 minutes blends (6 oz each) salmon fillets, olive oil, lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) salmon fillets
• 2 tbsp olive oil
• 3 tbsp lime juice
• 1/4 cup, chopped fresh cilantro
• 1/2 cup, finely diced red onion
• 1, seeded and minced ají amarillo pepper
• 2 cloves, minced garlic
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat grill to high heat (450°F). In a bowl, mix salmon with 1 tbsp olive oil, 1 tbsp lime juice, salt, and pepper. Let rest for 10 minutes.
2. Step 2: Grill salmon skin-side down for 4-5 minutes until skin is crispy. Flip and baste with remaining 2 tbsp lime juice and 1 tbsp olive oil. Cook 3-4 minutes until flaky.
3. Step 3: For salsa: Whisk together lime juice, cilantro, red onion, ají amarillo, garlic, and remaining 1 tsp olive oil. Serve salmon with salsa on the side.