The fresh lime juice and mustard add a nice tang to this moist and flaky grilled salmon. I came up with this marinade after tasting something similar at a friend's house, and it is now one of our favorite fish recipes. You may also use other firm fish steaks, like halibut, tuna, and swordfish, instead of salmon.
Ingredients
- ¼ cup fresh lime juice
- 1 tablespoon olive oil
- 2 teaspoons dijon mustard
- ¼ teaspoon ground ginger
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon black pepper
- 4 salmon steaks
Instruction
- Whisk together lime juice, olive oil, mustard, ginger, garlic powder, cayenne pepper, and black pepper in a medium bowl until well combined; pour into a resealable plastic bag. Add salmon steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove salmon from marinade and shake off excess. Discard remaining marinade.
- Cook on the preheated grill until fish flakes easily with a fork, 5 to 10 minutes per side, depending on thickness.
