Grilled Salmon Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil. Season skin and flesh evenly with 1.5 tsp kosher salt, 1 tsp black pepper and the lime zest from 1 lime. Squeeze half the lime juice over the fillets.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan, heat the pan over medium-high heat and lightly oil the grates/pan.

Grill salmon

Place salmon skin-side down on the hot grill. Cook undisturbed 4–5 minutes until the skin is crisp and the fish releases easily. Flip carefully and grill 2–4 more minutes until internal temperature reaches 125–130°F (52–54°C) for medium (or cook to desired doneness). Remove from grill and rest 3–4 minutes before serving.

Combine chutney ingredients

In a medium bowl combine 2 cups finely diced pineapple, 1/2 cup diced red bell pepper, 1/2 cup finely minced red onion, 2 sliced scallions, 1/4 cup chopped cilantro, 2 tbs lime juice, 2 tbs light brown sugar, 1 tbs apple cider vinegar, 2 tsp jerk seasoning, 1 tsp grated ginger, 1 tsp minced garlic, 1/4 seeded and minced scotch bonnet (optional), 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp neutral oil.

Adjust and chill

Taste and adjust sweetness, heat, and acidity—add more brown sugar for sweetness, more lime for brightness, or more jerk seasoning for spice. Cover and refrigerate at least 30 minutes to allow flavors to meld (can be made up to 24 hours ahead). Stir again before serving.

Prepare shrimp

If serving shrimp: toss 12 peeled/deveined shrimp with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp black pepper and juice of 1/2 lime. Thread onto skewers or place directly on the grill. Grill over medium-high heat 2 minutes per side until opaque and just cooked through. Remove and squeeze the remaining lime half over shrimp.

Prepare grilled chicken

If serving grilled chicken: pound or press 2 boneless skinless chicken breasts to even thickness (~1/2–3/4 in). Rub with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Grill over medium heat 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Rest 5 minutes before slicing.

Plate each salmon fillet and spoon 2–3 heaping tablespoons of the jerk pineapple chutney over the top or alongside. If the guest chose shrimp or chicken, place the prepared protein next to the salmon. Garnish with fresh cilantro sprigs and lime wedges. Serve immediately.