Grilled Salmon with Plantain and Cilantro-Lime Aioli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day cooking. Grilled salmon is packed with omega 3 fatty acids that are great for your heart and brain, and the smoky char from the grill brings out its natural richness. I love pairing it with crispy plantain chips and a bright cilantro lime aioli that ties everything together with fresh, zesty flavors. The best part? Everything cooks simultaneously, so you'll have a restaurant quality meal on the table faster than you'd expect. Trust me, this one is a keeper.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 2ripe plantains(peeled and sliced lengthwise into 3/8-inch thick planks)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lime juice
- 237 mlfresh cilantro(packed, chopped)
- 237 mlmayonnaise
- 3garlic cloves(minced)
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper
- 1 teaspoonsmoked paprika
- 1 teaspoonlime zest
- ½ teaspooncumin
Detail level
Instructions
- 1
Prepare the cilantro-lime aioli by whisking together mayonnaise, minced garlic, 2 tablespoons fresh lime juice, lime zest, chopped cilantro, and a pinch of salt. Set aside in the refrigerator.
Tip: Make the aioli ahead of time for deeper flavor development.
- 2
Pat salmon fillets dry with paper towels and brush both sides with 2 tablespoons olive oil. Season generously with sea salt, black pepper, smoked paprika, and cumin on both sides.
Tip: Drying the salmon helps achieve better grill marks and prevents sticking.
- 3
Brush plantain slices on both sides with remaining 2 tablespoons olive oil and season lightly with salt and pepper.
Tip: Choose plantains that are yellow with some black spots for optimal sweetness and texture.
- 4
Preheat grill to medium-high heat (around 400°F). Oil the grill grates to prevent sticking.
- 5
Place plantain slices directly on the grill grates and cook for 4-5 minutes per side until caramelized and tender. Transfer to a serving platter.
Tip: Don't move the plantains too frequently; let them develop a nice golden crust.
- 6
Place salmon fillets skin-side down on the grill. Cook for 5-6 minutes without moving, then carefully flip and cook for another 4-5 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Use a fish spatula or two regular spatulas to flip delicate salmon safely.
- 7
Arrange grilled plantain slices on serving plates and top each with a salmon fillet. Drizzle generously with cilantro-lime aioli.
- 8
Garnish with additional fresh cilantro leaves and lime wedges. Serve immediately while everything is warm.
Tip: Any leftover aioli keeps for up to 3 days refrigerated and works wonderfully with other grilled proteins.
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