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Chili Lime Salmon with Mango Peach Salsa & Grits


For the salmon wet rub:

3 tbsp. olive oil

1 tsp.ground chipotle chili pepper

1/4 tsp. black pepper

1 tsp. salt

2 tbsp. fresh squeezed lime juice

4 6z. salmon fillets

For the salsa:

1 (about 1 1/4 cup) large mango, diced

1 (about 1 1/4 cup) large peach, diced

1/4 cup chopped purple onion

1/4 cup chopped cilantro

2 1/2 or more of fresh squeezed lime juice *

1/8 tsp. ground chipotle chili pepper

1/8 tsp. salt

For the grits:

1 cup quick 5-minute grits, uncooked

2 cups water

2 cups whole milk or half and half

1 tsp. salt

3 tbsp. butter


Combine all the salmon rub ingredients, minus the salmon, in a small bowl. Rub onto both sides of the salmon. Set aside to rest for 15 minutes.

Combine all of the salsa ingredients in a mixing bowl. Stir to combine. Set aside.

Preheat grill to medium high. Place salmon with the skinless side down if using fillets with skin. Cover and grill for 4-6 minutes or until salmon is cooked 50%-60% percent up the sides. Turn over and cook of 4-6 minutes longer or until the sides are cooked through. Do not over cook. Allow to cool 5 minutes before serving.

While salmon cooks, heat water and milk to slight boil. If it comes to a hard boil, remove from heat immediately to prevent boiling over. Reduce heat to medium low and gradually stir in grits. Cover. Cook, stirring occasionally, for 5 to 7 minutes, or until grits are soft and creamy.

To serve, place a scoop of grits at a bottom of a serving bowl. Top with salmon fillet and scoop of salsa.

Prep Time: 15 min Cook Time: 10 min Total Time: 25 min



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