Grilled Chile Salmon Filets

Our family loves a good salmon recipe, and our Grilled Chile Salmon Filets fit the bill and under 30 minutes!

Grilled Chile Salmon Filets & Avocado & Tomato Crema

We’re firing up the grill and cooking up one of our favorite summer recipes!

Check out our Grilled Chile Salmon Filets.

This isn’t just any salmon recipe. This recipe calls for a savory, earthy marinade made with chili lime seasoning, ground chipotle, sea salt, extra virgin olive oil, and my secret weapon, El Yucateco’s Red Habanero Hot Sauce.

It’s subtle heat with tons of flavor!

One of the things I love about El Yucateco hot sauces is their focus on flavor and not heat.

El Yucateco creates sauces using the whole pepper fruit. They don’t use capsaicin extract, and their hot sauces are non-vinegar-based, meaning they have 100% flavor without extreme heat or the astringency of vinegar.

Home is where the heart is, and good food isn’t too far behind!  

What You Will Need To Make Our Grilled Chile Salmon Filets:

Salmon. I used a three-pound salmon filet, which was just about right for feeding our family.

Seasoning. I made a quick marinade for this recipe using extra virgin olive oil, chile-lime seasoning, ground chipotle seasoning, and two tablespoons of El Yucateco Red Habanero Hot Sauce. 

Oil. For the marinade, I used one tablespoon of extra virgin olive oil and two tablespoons of grapeseed oil when grilling or pan-frying salmon. 

Grilled Chile Salmon Filets & Avocado & Tomato Crema

Serving Size: 5-6 people 

Ingredients:

• 3 pounds salmon filet, cut into six individual slices with a 2″ thickness

Marinade for Salmon

• 1 tablespoon extra virgin olive oil
• 2 tablespoon grapeseed oil
• 2 tablespoons El Yucateco® Red Habanero Hot Sauce
• 1 tablespoon chili-lime seasoning
• 1 tablespoon ground Chipotle seasoning
• 1/4 teaspoon freshly ground black peppercorns

Directions on making the marinade:

1. In a bowl, whisk together olive oil, grapeseed oil, El Yucateco® hot sauce, chili-lime seasoning, chipotle seasoning, and black pepper.

2. Coat the salmon filets in the marinade. Cover and refrigerate for at least 30 minutes.

Cooking Directions: 

On the grill. Prepare the salmon using the indirect heat grilling method. This means putting the charcoal on one side of the grill beneath the grates and cooking the salmon on the other side, away from the hot coals. Before cooking the salmon on the grill, brush the grate with a mixture of grapeseed and olive oil, then place the salmon on the grill. Cook the salmon for 4 minutes per side or until you get an instant-read thermometer reading of 145 degrees. 

In the skillet: Place a large skillet over medium-low heat and add one tablespoon of extra virgin olive oil and two tablespoons of grapeseed oil. When the oil is hot, add the salmon and cook for 4 minutes.

Use a spatula to turn the salmon over and cook for 3-4 minutes. The salmon filet should be firm to the touch with an instant-read thermometer reading of 145 degrees. 

Serve the salmon with wild rice and mashed potatoes, or break it apart for a delicious salmon salad.

I also topped the salmon with our Sour Cream Avocado Crema. You can add more hot sauce if you like.

Sour Cream Avocado Crema Recipe

Ingredients:

• 2 avocados
• 1/2 cup sour cream
• 3 tablespoons extra virgin olive oil
• 4 tablespoons chopped cilantro
• 1/2 lime, freshly squeezed juice
• 1/2 teaspoon chili lime seasoning
• sea salt and freshly cracked black peppercorns to taste

Directions:

1. In a food processor, add avocados, sour cream, EVOO, chopped cilantro, freshly squeezed lime juice, chili lime seasoning, sea salt, and freshly cracked black peppercorns to taste.
2. Blend on high until the mixture is smooth.
3. Serve.

El Yucateca has a variety of flavors: Red, Green, Caribbean, Black Label Reserve, and XXXtra Hot Kutbil-Ik. There’s also a Jalapeño Hot Sauce and a Chipotle Hot Sauce.

Now that you have the recipe, nothing is stopping you from making our mouthwatering and delicious Grilled Chile Salmon Filets with our favorite El Yucateco hot sauce!

Is it OK to eat the skin on salmon?

Do you cook salmon with the skin on or off? 

Many cook salmon fillets with the skin on. The skin helps keep the fish together as it cooks.

Without the skin, the fish can fall apart.

If you don’t cook with the skin on, consider placing the salmon on a wood block instead of the grill grates. 

Do you have to flip salmon on the grill?

Flipping the salmon is optional. If you want both sides cooked and grilled, flip the meat halfway through cooking.

Some people prefer to cook only one side of the fish and allow the heat to penetrate through. 

Can I season my salmon with other spices? 

Go ahead and use the grilling process to cook perfectly cooked salmon.

I love the seasoning, but you can change the spices to any flavor. 

Find more Salmon recipes to try:

Potato Salmon Croquettes

Honey Pineapple Salmon

Spicy Double Salmon Burger

Hot Honey Orange Salmon

Grilled Honey Salmon Recipe

Air Fryer Salmon Recipe with Cilantro Lime

Grilled Chile Salmon Filets

Our family loves a good salmon recipe, and our Grilled Chile Salmon Filets fits the bill and under 30 minutes!

5 from 1 vote

Print Pin Rate

Servings: 3

Author: D. Durand Worthey

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Ingredients

 

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• 3 pounds salmon filet cut into six individual slices with a 2" thickness
• 1 tablespoon extra virgin olive oil
• 2 tablespoon grapeseed oil
• 2 tablespoons El Yucateco® Red Habanero Hot Sauce
• 1 tablespoon chili-lime seasoning
• 1 tablespoon ground Chipotle seasoning
• 1/4 teaspoon freshly ground black peppercorns

Instructions

Directions on making the marinade:

• In a bowl, whisk together olive oil, grapeseed oil, El Yucateco® hot sauce, chili-lime seasoning, chipotle seasoning, and black pepper.
• Coat the salmon filets in the marinade. Cover and refrigerate for at least 30 minutes.

Cooking Methods for the Salmon

• On the grill. Prepare the salmon using the indirect heat grilling method. This means putting the charcoal on one side of the grill beneath the grates and cooking the salmon on the other side, away from the hot coals. Before cooking the salmon on the grill, brush the grate with a mixture of grapeseed and olive oil, then place the salmon on the grill. Cook the salmon for 4 minutes per side or until you get an instant-read thermometer reading of 145 degrees.
• In the skillet: Place a large skillet over medium-low heat and add one tablespoon of extra virgin olive oil and two tablespoons of grapeseed oil. When the oil is hot, add the salmon and cook for 4 minutes.

Notes

Sour Cream Avocado Crema Recipe

Ingredients:

• 2 avocados
• 1/2 cup sour cream
• 3 tablespoons extra virgin olive oil
• 4 tablespoons chopped cilantro
• 1/2 lime, freshly squeezed juice
• 1/2 teaspoon chili lime seasoning
• sea salt and freshly cracked black peppercorns to taste

Directions:

1. In a food processor, add avocados, sour cream, EVOO, chopped cilantro, freshly squeezed lime juice, chili lime seasoning, sea salt, and freshly cracked black peppercorns to taste.
2. Blend on high until the mixture is smooth.
3. Serve.

Tried this recipe?Mention @thiswortheylife or tag #thiswortheylife!

This was a previously sponsored post with El Yucateco.