Mesquite-Grilled Salmon from Pappasito's Cantina features tender, flaky salmon fillets infused with smoky mesquite flavors, char-grilled to perfection and served with a zesty lime wedge, offering a mouthwatering combination of smoky, tangy, and savory tastes.
Equipments
- Charcoal or gas grill (preferably with mesquite wood or chips)
- Grill grate or grill basket
- Long-handled tongs
- Fish spatula
- Cutting board
- Chef’s knife
- Small bowl (for lime wedges)
- Basting brush (optional, for oil or marinade)
- Meat thermometer (optional)
- Plate or platter (for serving)
Ingredients
- 4 salmon fillets (skin-on or skinless)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons fresh lime juice
- Lime wedges (for serving)
- Mesquite wood chips or chunks
When preparing your mesquite-grilled salmon, choose fresh, high-quality salmon fillets, either skin-on for extra crispiness or skinless if preferred. Olive oil not only helps prevent sticking but also enhances the smoky mesquite flavor when combined with smoked paprika and garlic powder. Use mesquite wood chips or chunks specifically for authentic smoky aroma that sets this dish apart. Ensure your grill is properly preheated and has a clean grate to achieve perfect char-grill marks and flaky texture. You'll appreciate the vibrant zest added by fresh lime juice and wedges that balance the savory, smoky flavors of the salmon. This mesquite-grilled salmon recipe perfectly replicates the bold, tangy, and smoky profile of Pappasito's Cantina copycat menu.
Instructions
- Preheat grill to medium-high heat; soak mesquite wood chips in water for at least 30 minutes if using.
- In a small bowl, mix olive oil, salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
- Brush salmon fillets with olive oil mixture on both sides.
- Sprinkle the soaked mesquite wood chips over the coals or in a smoker box for a gas grill.
- Place salmon fillets on the grill grate or inside a grill basket, skin side down if skin-on.
- Grill salmon 4–5 minutes per side, basting with additional oil if desired, until fish flakes easily with a fork and has light grill marks.
- During the last minute of grilling, drizzle fresh lime juice over the fillets.
- Remove salmon from grill and transfer to a serving plate or platter.
- Serve immediately with lime wedges.
Substitution
Mesquite-Grilled Salmon from Pappasito's Cantina copycat menu can be adapted if mesquite wood chips are unavailable; hickory or applewood chips provide a similarly smoky flavor. You may substitute fresh salmon with frozen fillets, but ensure they are fully thawed and patted dry to prevent steaming instead of grilling. Using a grill basket can help prevent delicate salmon fillets from sticking or falling apart during cooking. If a grill is not accessible, broiling the salmon with a small amount of smoked paprika and lime juice can mimic the smoky, tangy essence. Employing a meat thermometer ensures perfect doneness, avoiding overcooking and preserving the tender, flaky texture.
Tips
Ensure your grill is adequately preheated to medium-high, as this temperature is crucial for achieving the perfect sear and avoiding sticking. Soaking mesquite wood chips for at least 30 minutes prevents them from burning too quickly, allowing the salmon to absorb the smoky flavor without excessive smoke. When placing the salmon on the grill, position skin-side down if present to help keep the fillet intact and protect the delicate flesh from direct heat. Use a fish spatula to carefully flip the fillets, and rely on the natural flakiness of the fish as an indicator of doneness rather than strict timing.
Nutritions
Mesquite-grilled salmon from Pappasito's Cantina is rich in high-quality protein essential for muscle repair and maintenance. This dish provides omega-3 fatty acids, including EPA and DHA, which support heart health and cognitive function. Olive oil in the marinade adds heart-healthy monounsaturated fats, while the fresh lime juice supplies vitamin C, boosting your immune system. Grilling with mesquite wood imparts flavor without adding calories, making this meal both nutritious and satisfying for your diet.
Storage
Store leftover mesquite-grilled salmon in an airtight container to maintain its smoky flavor and moist texture for up to 2 days in the refrigerator. Wrap the salmon fillets tightly with plastic wrap or aluminum foil before refrigerating to prevent odor absorption and drying out. When reheating, gently warm the salmon in a low-temperature oven or microwave to preserve its tenderness and smoky essence for your next meal.
Variation or Alternatives
You can substitute mesquite wood chips with hickory or applewood chips to create a different smoky profile that still complements the salmon's natural flavor. For a quicker cooking process, try using a grill pan on the stovetop, seasoning the fillets with the spice mix and finishing with a squeeze of fresh lime juice before serving. Marinating the salmon in a mixture of olive oil, lime juice, and spices for 15-20 minutes prior to grilling enhances moisture and intensifies the smoky, tangy notes. If you prefer a milder heat, omit the cayenne pepper and increase garlic and smoked paprika for a savory depth without added spice.
Allergies
The Mesquite-Grilled Salmon contains fish, which is a common allergen that could cause reactions in sensitive individuals. You should also be cautious if you have allergies to spices such as smoked paprika, garlic powder, or onion powder, as these ingredients might trigger sensitivities. Cross-contamination with other allergens may occur depending on preparation methods, so informing the kitchen about your allergy is advisable.
Why this recipe?
Mesquite-Grilled Salmon at Pappasito's Cantina offers a perfect balance of smoky flavors and tender, flaky fish that delights seafood lovers. The unique grilling technique imparts a rich, charred aroma enhancing the salmon's natural sweetness. Creating a copycat version allows you to enjoy an authentic Tex-Mex flavor experience at home while customizing seasoning and sides to your liking. Your taste buds benefit from a savory, healthy dish that stands out in both flavor and presentation.