Quick Summary: Salmon fillets rubbed with a smoky Mexican spice blend and grilled in under 5 minutes on an indoor grill. The chipotle-lime combination creates bold flavor with almost no effort. Perfect for weeknight dinners. Slow carb and Pesco-Mediterranean compliant. Includes homemade fish spice blend recipe. Prep: 10 min | Cook: 2 min | Serves: 4
Jump to: RECIPE | Indoor vs Outdoor Grilling | Ingredients | Steps | Rubs & Sauces | Homemade Fish Spice Blend | FAQ
This is my go-to weeknight salmon. A quick rub of chipotle, garlic, and lime, two minutes on the indoor grill, done. The whole process takes less time than preheating an outdoor grill.
I know outdoor grillers consider indoor grilling heresy. But frankly, I’m too lazy to deal with propane tanks and grill maintenance for a Tuesday dinner.
My Cuisinart Griddler lives on the counter, heats in minutes, and produces perfect grill marks on both sides simultaneously. For salmon, which cooks in under five minutes anyway, indoor grilling makes complete sense.
I will often use this chipotle-lime rub on salmon, no matter which method I am using to cook it however. I grow, smoke, and dry the jalapeno peppers I grow at HeathGlen Farm for making a number of chile spice blends that I sell at the farmers market.
This chile-lime rub is one of my favorites, and works particularly well with salmon.
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What is Mexican Spiced Salmon?
Mexican spiced salmon is simply salmon rubbed with a blend of dried chiles, garlic, and other warm spices before cooking. The “Mexican” element comes from the chipotle (smoked jalapeño) spice blend, which adds smokiness and moderate heat without overwhelming the fish.
Unlike Cajun blackened fish, which uses a butter-heavy technique and a different spice profile, Mexican spiced salmon relies on the natural oils in the fish and a lighter hand with the seasoning.
The chipotle does the heavy lifting, supported by garlic, onion powder, and a squeeze of fresh lime.
Why Use an Indoor Grill for Salmon?
I know the gas grills are easy, but I find it infinitely easier to use an indoor grill like the Cuisinart Griddler or a grill pan on the stovetop. Plus you can get great grilled food in the Winter!
Indoor grills, particularly the panini-style models like the Cuisinart Griddler, cook from both the top and bottom at the same time. This cuts cooking time dramatically. Salmon that might take 8 to 10 minutes on an outdoor grill finishes in about 2 minutes indoors.
The other advantage is no smoke. Salmon and fish cook so quickly that there is little time for smoke to develop, even on a stovetop grill pan. With a closed panini-style grill, smoke is essentially eliminated.
You also get grill marks on both sides of the fish, which adds visual appeal and a slight char flavor.
For those who prefer outdoor grilling, this recipe works the same way. Grill over medium-high heat for 3 to 4 minutes per side, or until the salmon flakes easily.
Ingredients for Mexican-Spiced Salmon
The ingredient list is pretty simple, depending on which spice rub you want to use. These are the ingredients I used in the recipe below:
How to Make Mexican Spiced Salmon (Step by Step)
Here are the 3 basic steps for this recipe. The details are in the recipe card below, followed by a how-to video.
How to Make Your Own Fish Spice Blend
You can make your own homemade fish spice blend with the following ratios:
Stir together:
- 1 tablespoon granulated onion powder
- 2 teaspoons granulated garlic powder
- 1 tablespoon chipotle spice
- 1 teaspoon pink salt
- 1/2 teaspoon white pepper
Use about 1 tablespoon of the blend per pound of fish.
Store in an airtight container in a cool, dark place for up to 6 months.
What Other Rubs or Sauces Pair Well with Salmon?
Salmon is one of the healthiest proteins you can eat in my opinion, and it lends itself well to many slow-carb rubs, toppings, and accompaniments.
Miso-glazed salmon, harissa-glazed salmon, and lemon-parmesan salmon are just a few that come to mind.
You could also enhance the Mexican profile of the recipe below with a chile verde sauce or a tomato salsa, both slow-carb.
If you like your dinner spicy, serve your salmon with a side of homemade Mexican salsa macha. It’s similar to the all-popular chile crisp but with a Mexican flair.
FAQ
Yes. Grill over medium-high heat for 3 to 4 minutes per side, or until salmon flakes easily.
Panini-style grills like the Cuisinart Griddler work well because they cook from both sides at once. A stovetop grill pan also works, though cooking time will be slightly longer.
Very little to none. Salmon cooks so quickly that smoke does not have time to develop, especially with a closed panini-style grill.
Yes. It has 0.2g carbs per serving and no added sugars. It also works for keto and Pesco Mediterranean diets.
Ancho chile powder for a milder version, or cayenne for straight heat without the smokiness.
The salmon should flake easily with a fork and appear opaque throughout. On an indoor grill cooking from both sides, this takes about 2 minutes.
Mexican Grilled Salmon
Equipment
- Indoor grill like the Cuisinart Griddler
- measuring spoons
Ingredients
- 4 fillets salmon skin-on
- 1 tablespoon chipotle spice or other hot pepper powder
- 2 teaspoons granulated garlic powder
- 1 tablespoon granulated onion powder
- ½ teaspoon white pepper
- 1 teaspoon pink salt
- 4 teaspoons fresh lime juice about 1 large lime
Instructions
- Pat the salmon fillets dry on both sides paper towels. Turn the grill on to high to heat up.4 fillets salmon
- In a small bowl, stir together all spices. Spread the resulting rub over the salmon fillets and drizzle with lime juice.Set aside while you make any side dishes that you are going to have with the salmon (a chile verde sauce or a green vegetable are good accompaniments),1 tablespoon chipotle spice, 2 teaspoons granulated garlic powder, 1 tablespoon granulated onion powder, 1/2 teaspoon white pepper, 1 teaspoon pink salt, 4 teaspoons fresh lime juice
- Place the salmon pieces on the bottom part of the grill, close the cover and grill for about 2 minutes (it doesn’t take long when cooking from top and bottom at same time; don’t overcook).
- Serve with a chile verde sauce or fresh salsa or green vegetables.
Video
Notes
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 tablespoon chipotle spice
- 1 teaspoon pink salt
- 1/2 teaspoon white pepper
Nutrition
Dorothy Stainbrook says: 
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