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5 from 1 vote

Grilled Chile Salmon Filets

Author: D. Durand Worthey

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

Instructions

  • Cooking Directions: 

    On the grill. If you're preparing the salmon on the grill, use 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. Just 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 med-low heat and add one tablespoon of extra virgin olive oil and two tablespoons of grapeseed oil. When the oil is hot, place the salmon in the skillet and cook 4 minutes, use a spatula to turn the salmon over and cook for an additional 3-4 minutes. The salmon filet should be firm to the touch with an instant-read thermometer reading of 145 degrees.